Fast Guide to Serving Tasty Miang Kham

Hoping to eat Miang Kham a best restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna guide you with useful procedures on producing a Miang Kham like a famous chef made.

We hope you got insight from reading it, now let's go back to miang kham recipe. To make miang kham you need 16 ingredients and 7 steps. Here is how you achieve it.

To make an extraordinary Miang Kham, below are the materials needed:

1. You need of Condiment part.
2. Use 10-15 of wild betel leaves.
3. Take 1 cup of dry shrimp.
4. Prepare 2-3 of shallots (peeled, chopped into small dices).
5. Use 1 cup of cashew nuts.
6. Get 2 tbsp of bird eyes red chilli (finely sliced).
7. Get 1/2 cup of fresh ginger (peeled and cut into small cube).
8. Get 1-2 of lime (segmented, cut into small pieces).
9. Use 1 of Desiccated coconut.
10. Prepare of Miang sauce.
11. Prepare 200 g of palm sugar.
12. Provide 30 ml of water.
13. Get 2-3 tbsp of tamarind paste.
14. Take 1 tsp of fishsauce.
15. Provide 1 tsp of dry chilli flakes (optional).
16. Use 1 of lemon grass (cut and bruise).

After preparing the components, now you are ready to prepare your 5-star Miang Kham by following the instructions on this section:

1. 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..
2. 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..
3. To make the maing sauce, Melt the palm sugar with the water, tamarind paste, lemongrass and fishsauce in a small pan..
4. 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..
5. Plate up your maing and sauce in a serving plate..
6. 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..
7. 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..

Recipe : Miang Kham

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step by step to make Miang Kham

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