Miang Kham - Thai Food Flavor Wrapped In A Small Parcel ...
Miang Kham is a tasty Thai food snack where you will find the essence of Thai flavor in a small parcel.
The influence of this traditional snack is from Northern Thailand and Laos.
This is one street food where it is usually prepared on the spot and very much loved by the Thais.
You will find it very popular at any Thai festivals.
This is Thai hors d'oeuvres at its best.
Wild Pepper leaves also known as Bai Cha Plu leaves in Thai are used.
The way to 'eat' Miang Kham involves wrapping all the various ingredients in the Bai Cha Plu leaves along with the sweet and salty sauce.
Somehow, the magic is in chewing all the ingredients together - getting the combined flavors of the rich toasted and shredded coconut, the crunchy peanuts, the pungent burst of the diced ginger and shallots, the zest of the lime and the outburst of the chillies is just perfect!
Miang Kham Thai Recipe:
From The Thai Kitchen:
* Food Processor
* Small bowls to hold all the filling ingredients
* 100g wild pepper leaves (or young lettuce leaves as substitute)
* 4-5 tbs unsalted roasted peanuts
* 4-5 tbs dried shrimps
* 6 tbs toasted unsweetened shredded coconut
* 6 whole chillies (chopped)
* 1/2 cup young ginger (diced)
* 1/2 cup asian shallots (diced)
* 1 whole lime cut into small quarters with skin on
* 1 tbs shrimp paste
* 1 tbs sliced galangal
* 1-2 asian shallots
* 2 tbs shredded dried coconut
* 3.5 tbs unsalted peanuts
* 2 tbs dried shrimps
* 1 tsp grated ginger
* 120g palm sugar
* 2.5 cups water
* 1 tsp salt
* 2 tbs fish sauce
Method To Make Sauce:
1. Roast the shrimp paste, galangal and asian shallots from "Group A" and leave to cool
2. Lightly toast the shredded coconut from "Group B" and leave to cool
3. Add ingredients from Group C and the prepared ingredients from Groups A and B together with 1/4 cup of water into a food processor
4. Blend until mixture is smooth
5. Transfer the blended mixture into a saucepan before adding sauce ingredients from Group D
6. Bring to a boil before reducing to gentle simmer
7. The sauce should be reduced to 1 - 1.5 cup (approximately 50 minutes)
8. The ready sauce should be sticky, sweet and salty
9. Taste and adjust for flavoring before leaving it to cool
Pointers On The Proper Way To Eat:
To eat, take the wild pepper leaf, fold it into cone shape and fill it with a bit of everything from the "filling ingredients" before topping with a dab of the sauce.
Remember that this is a ONE bite snack -- so just "stuff" the whole wrapped packet into your mouth so that you are chewing and savoring all the taste at once.
You will be surprised at the explosion from all the various flavors rolled into one.
Miang Kham back to Thai Recipes