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Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, miang kham. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Miang Kham is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Miang Kham is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have miang kham using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Miang Kham:
- Get Condiment part
- Prepare 10-15 wild betel leaves
- Make ready 1 cup dry shrimp
- Make ready 2-3 shallots (peeled, chopped into small dices)
- Make ready 1 cup cashew nuts
- Make ready 2 tbsp bird eyes red chilli (finely sliced)
- Make ready 1/2 cup fresh ginger (peeled and cut into small cube)
- Take 1-2 lime (segmented, cut into small pieces)
- Make ready 1 Desiccated coconut
- Prepare Miang sauce
- Get 200 g palm sugar
- Get 30 ml water
- Get 2-3 tbsp tamarind paste
- Make ready 1 tsp fishsauce
- Make ready 1 tsp dry chilli flakes (optional)
- Prepare 1 lemon grass (cut and bruise)
Instructions to make Miang Kham:
- 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.
- 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.
- To make the maing sauce, Melt the palm sugar with the water, tamarind paste, lemongrass and fishsauce in a small pan.
- 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.
- Plate up your maing and sauce in a serving plate.
- 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.
- 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.
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So that’s going to wrap this up with this exceptional food miang kham recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
