Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, miang kham. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Miang Kham is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Miang Kham is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to 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:
- Make ready Condiment part
- Make ready 10-15 wild betel leaves
- Get 1 cup dry shrimp
- Get 2-3 shallots (peeled, chopped into small dices)
- Make ready 1 cup cashew nuts
- Make ready 2 tbsp bird eyes red chilli (finely sliced)
- Prepare 1/2 cup fresh ginger (peeled and cut into small cube)
- Make ready 1-2 lime (segmented, cut into small pieces)
- Make ready 1 Desiccated coconut
- Make ready Miang sauce
- Make ready 200 g palm sugar
- Take 30 ml water
- Make ready 2-3 tbsp tamarind paste
- Prepare 1 tsp fishsauce
- Take 1 tsp dry chilli flakes (optional)
- Take 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.
So that is going to wrap it up for this exceptional food miang kham recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
