Miang kham: Difference between revisions
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[[Category:Laotian cuisine]] |
[[Category:Laotian cuisine]] |
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[[Category:Vegetable dishes of Thailand]] |
[[Category:Vegetable dishes of Thailand]] |
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==Preparation== |
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Starting by wash Cha phlu leaves with clean water and prepare lemon, sliced chillies, shallot and young ginger into small dices. Then, prepare dried shrimp. Next, toast coconut use a small dry skillet, toast coconut with a lower temperature. After that, bring all ingredients together and wrap them with Cha phlu leaves then pour sweet thicken sauce over them. |
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Preparation of the sweet thicken sauce<ref>[http://www.rachelcooksthai.com/miang-kham/ ''Miang Kham'']</ref> |
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Using crushed palm sugar and boiling water in a cup. Next, put slices of galangal into the blender. After that, bring blended galangal put together with simmered palm sugar.Then, thoroughly blend ginger and pour blend ginger to simmered palm sugar and wait until it is boiling and add fish sauce, shrimp paste, dried shrimp, roasted coconut, roasted peanut and mix ingredients together and sticky. |
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==Benefits== |
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Miang kham has an assortment of ingrediants that have medicinal benefits. Ginger and lime cut down the extra fay and oil. Coconut is used to neutralize the bitterness and sour flavors of ginger<ref>[https://asianinspirations.com.au/experience/mieng-kham-the-goodness-of-leaf-wrapped-delicacy-2/ ''The goodness of leaf wrapped delicacy'']</ref> . The sauces are used as a flovouring agent and the pepper leaves fight against cold and sour throat. |
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Revision as of 06:18, 14 November 2016
 Miang Kham before wrapping | |
| Type | Snack |
|---|---|
| Place of origin | Laos and Thailand |
| Main ingredients | Piper sarmentosum or Erythrina fusca leaves, coconut, shallots, bird's eye chili, ginger, garlic, lime, among others |
Miang kham (or "mieng kham", miang kam, miang kum, Thai: เมี่ยงคำ, pronounced [mîaŋ kʰām]) is a traditional snack from Thailand and Laos (Lao: ໝ້ຽງ Lao pronunciation: [mȉaːŋ]). It was introduced to the Siamese court of King Rama V by Queen Dara Rasamee. [1]
The name "miang kham" translates to "one bite wrap", from miang (food wrapped in leaves) and kham (a bite).
Ingredients
Miang kham mostly consists of raw fresh Piper sarmentosum (Thai: ชะพลู; RTGS: Cha phlu) or Erythrina fusca (Thai: ทองหลาง; RTGS: Thong lang)[2] leaves that are filled with roasted coconut shavings and the following main ingredients chopped or cut into small pieces:
- Shallots
- Fresh red or green bird's eye chili peppers
- Ginger
- Garlic
- Lime (Citrus aurantifolia), including the peel
- Water
- Chopped unsalted peanuts or cashew nuts
- Small dried shrimps
- Sour green mango
Before wrapping the filled leaves are topped with palm syrup or sugar cane syrup which often has been cooked with lemongrass, galangal, ginger and fish sauce.[3]
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Variants
In Vientiane, the capital of Laos, miang is often folded in cooked cabbage leaves (kaalampii) or lettuce. Alternately, other leaves, such as spinach, can be used.[4]
A variation called miang pla includes pieces of deep-fried fish in addition to the standard ingredients.
References
- ^ "เมี่ยงคำ ; Miang kham - A royal leaf wrap appetizer". Thaifoodmaster. 2016-05-23. Retrieved 2016-05-24.
- ^ ทองหลาง
- ^ Pictures of the Miang kam preparation process
- ^ Miang Kam recipe
External links
- Miang kham - A royal leaf wrap appetizer
- Miang Kham - Thai spicy snacks
- Several variations of Miang Kham Recipes
- Recipe - Miang Kham by Puangpen Prescott
- Miang Kham recipe
- Thai Food
Preparation
Starting by wash Cha phlu leaves with clean water and prepare lemon, sliced chillies, shallot and young ginger into small dices. Then, prepare dried shrimp. Next, toast coconut use a small dry skillet, toast coconut with a lower temperature. After that, bring all ingredients together and wrap them with Cha phlu leaves then pour sweet thicken sauce over them. Preparation of the sweet thicken sauce[1] Using crushed palm sugar and boiling water in a cup. Next, put slices of galangal into the blender. After that, bring blended galangal put together with simmered palm sugar.Then, thoroughly blend ginger and pour blend ginger to simmered palm sugar and wait until it is boiling and add fish sauce, shrimp paste, dried shrimp, roasted coconut, roasted peanut and mix ingredients together and sticky.
Benefits
Miang kham has an assortment of ingrediants that have medicinal benefits. Ginger and lime cut down the extra fay and oil. Coconut is used to neutralize the bitterness and sour flavors of ginger[2] . The sauces are used as a flovouring agent and the pepper leaves fight against cold and sour throat.