How to Cook Super Quick Miang Kham /Thai Appetizer

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Miang Kham /Thai Appetizer. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Miang Kham /Thai Appetizer Recipe. Miang kham (or "mieng kham", miang kam, miang kum; Thai: เมี่ยงคำ, pronounced [mîaŋ kʰām]). In Malaysia it is called Sirih Kaduk.

You can have Miang Kham /Thai Appetizer using 17 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Miang Kham /Thai Appetizer

1. Take 5 bunch of Chaplu ( piperaceae) ,or sub by lettuce if you only want to try sauce.
2. It’s of sauce.
3. It’s 400 grams of palm sugar.
4. Prepare 1 tbsp of brown sugar.
5. It’s 1 of finely chop stalk of lemongrass.
6. You need 1/2 tbsp of finely chop ginger.
7. You need 1 tbsp of good quality shrimp paste.
8. You need 1/2 tsp of salt to taste ,may be not use all.
9. Prepare 200 grams of dried shrimps,small size.
10. You need 300 grams of shredded coconut.
11. Prepare 100 ml of water.
12. It’s of filling.
13. Prepare 1 head of of ginger ,diced.
14. It’s 100 grams of fresh chili ,chopped.
15. You need 1 cup of roasted peanuts.
16. Take 1 of roast shreded coconut.
17. Prepare 2 of lime,diced.

This tasty Thai appetizer, miang kam, originally comes from the North of Thailand.It's influenced by Burmese cuisine and is sometimes made with fermented wild tea leaves.Miang kam is often sold as street snack (see video Miang Kham at Chatuchak Market).Possibly the most unique Thai dish I know.

Miang Kham /Thai Appetizer step by step

1. Finely chop ginger,lemongrass,galangal ,clean leaves ,set aside.
2. Roast coconut until light brown,add shrimp paste,dry shrimps,stir until little more brown,add palm sugar,water ,half of salt ,then let it simmer on low heat,stir frequently protect from burning until sauce get to dark brown color approximately 1 to 2 hours.
3. During this time in seperate pan ,roast peanut until crispy ,do the same with shreded coconut until light brown ..then remove to serving plate ,chop chili, dice lime,ginger,clean leaves ,pat dry ,prepare to serving plate.
4. To eat : fill one leaf with fillings ,top with half teaspoon of sauce ,this can get a big bowl of sauce ,good for party or daily appetizer as it can save in refrigerator for later use.

Pouches of Goodness Miang kham is made from wrapping various ingredients into wild piper leaves.Miang kham is a dish that I've wanted to share on this blog for a long time now.This one-bite appetizer embodies bold Thai flavors, with spicy ginger and Thai chilis, sour lime segments, nutty toasted peanuts and coconut, and a sweet and salty shrimp paste-based sauce all wrapped together.

A bite-sized wrap filled with lots of goodies, topped with a sweet-savoury sauce.I waited all year to come home and make miang kham, which is potentially the most unique tasting dish I've made so far on the show!The Thai appetizer, Miang Kham, is one of the healthiest snacks.It's a perfect mix of savory, sweet, and tangy, along with healthy raw vegetables.ImportFood.com is a recommended supplier in Saveur Magazine.