Miang Kham
Miang Kham

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, miang kham. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Miang Kham is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Miang Kham is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook miang kham using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Miang Kham:
  1. Get Condiment part
  2. Make ready 10-15 wild betel leaves
  3. Get 1 cup dry shrimp
  4. Make ready 2-3 shallots (peeled, chopped into small dices)
  5. Take 1 cup cashew nuts
  6. Prepare 2 tbsp bird eyes red chilli (finely sliced)
  7. Make ready 1/2 cup fresh ginger (peeled and cut into small cube)
  8. Make ready 1-2 lime (segmented, cut into small pieces)
  9. Get 1 Desiccated coconut
  10. Take Miang sauce
  11. Take 200 g palm sugar
  12. Make ready 30 ml water
  13. Prepare 2-3 tbsp tamarind paste
  14. Prepare 1 tsp fishsauce
  15. Take 1 tsp dry chilli flakes (optional)
  16. Get 1 lemon grass (cut and bruise)
Instructions to make Miang Kham:
  1. Lightly toasted your dry shrimps and cashew nuts (one ingredient at time) on and medium heat non-oil pan for about 5-8 min. Put them in a small bowl each. Wash and dry wild betel leaves. I bought them from china town in London but you can but them online. If you cannot fine wild betel leaves you can use green cabbage.
  2. Toasted desiccated coconut on medium heat non-oil pan for 8-10 min or until the desiccated coconut become golden brown. Put them in a small bowl.
  3. To make the maing sauce, Melt the palm sugar with the water, tamarind paste, lemongrass and fishsauce in a small pan.
  4. Once all the sauce melted and combined, you’re looking for a treacle-like consistency. Do not cook for too long as it will make the mixture too sticky. Strain the lemon grass off and add some chilli flakes if prefer. The maing sauce should set and solidify a bit once it’s cold.
  5. Plate up your maing and sauce in a serving plate.
  6. Lay the betel leaves on a flat surface, spoon on some of the diced lime, shrimps, ginger, shallots, cashews and more sliced chilli, if you would like some extra heat and add maing sauce on top.
  7. Eat in one bite wrapped in the leaf. It should offer the burst of all beautiful Thai flavours in a mouthful – bitter from the leaf, salty from the shrimp, sour from the lime and spicy from the chilli. It’s very addictively delicious.

So that is going to wrap it up for this exceptional food miang kham recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!