Miang Kham Recipe

[bini_colet]

Hey there, foodies! Ready for a taste of Thailand? Dive into the delightful world of Miang Kham, a zesty, crunchy, and utterly delicious Thai appetizer that's as fun to make as it is to eat! Get ready to tantalize your taste buds and impress your guests with this unique Thai treat!

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup peanuts, roasted and coarsely chopped
• 1/4 cup dried shrimp, soaked in warm water for 10 minutes and drained
• 1 lime, cut into small wedges
• 1 small piece of ginger, peeled and finely diced
• 1 small chili pepper, finely chopped (adjust to taste)
• 1 shallot, finely diced (optional)
• 1 head of butter leaf lettuce, leaves separated and washed
• Miang Kham sauce (recipe below)

Miang Kham Sauce:

• 2 tablespoons palm sugar (or brown sugar)
• 2 tablespoons tamarind paste
• 1 tablespoon fish sauce
• Juice of 1 lime

Instructions:

1. Toast the shredded coconut in a dry skillet over medium heat until golden brown and fragrant. Remove from heat and let it cool.
2. Prepare the Miang Kham sauce by combining palm sugar, tamarind paste, fish sauce, and lime juice in a small saucepan. Heat over low heat until the sugar is dissolved. Set aside to cool.
3. Arrange the toasted coconut, chopped peanuts, soaked dried shrimp, lime wedges, diced ginger, chopped chili pepper, and diced shallot (if using) on a serving platter.
4. To assemble, take a lettuce leaf and place a small amount of each ingredient onto the center of the leaf.
5. Drizzle a little Miang Kham sauce over the filling.
6. Wrap the lettuce leaf around the filling to form a small parcel.
7. Repeat with the remaining ingredients.
8. Serve immediately as a refreshing appetizer or snack.

 

[ChocoJay]

Yum! Miang Kham is a Thai favorite! Wrapped in betel leaves, it's a perfect blend of sweet, sour, spicy, and savory flavors. Give it a try!

 

[Ruth_]

Thanks a bunch for sharing this exciting Thai recipe; can't wait to bring a taste of Thailand to my kitchen!