Miang Kham
Miang Kham

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, miang kham. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Miang Kham is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Miang Kham is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have miang kham using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Miang Kham:
  1. Prepare Condiment part
  2. Prepare 10-15 wild betel leaves
  3. Make ready 1 cup dry shrimp
  4. Prepare 2-3 shallots (peeled, chopped into small dices)
  5. Get 1 cup cashew nuts
  6. Take 2 tbsp bird eyes red chilli (finely sliced)
  7. Prepare 1/2 cup fresh ginger (peeled and cut into small cube)
  8. Take 1-2 lime (segmented, cut into small pieces)
  9. Take 1 Desiccated coconut
  10. Prepare Miang sauce
  11. Prepare 200 g palm sugar
  12. Get 30 ml water
  13. Get 2-3 tbsp tamarind paste
  14. Get 1 tsp fishsauce
  15. Get 1 tsp dry chilli flakes (optional)
  16. Take 1 lemon grass (cut and bruise)
Steps 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’s going to wrap this up for this exceptional food miang kham recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!