Principiante

Miang Kham

Name: Miang Kham
Total time: 35 min
Yield: 6
Cuisine: Thai
Ingredients: 40 Chaphlu (wild betel) leaves; 120 g Fresh coconut, diced and toasted; 60 g Dried shrimp; 80 g Roasted peanuts; 2 Lime, diced with the peel on; 4 Shallots, diced; 40 g Fresh ginger, diced small; 6 Bird's eye chillies, sliced; 150 g Palm sugar for the sauce; 1 tsp Shrimp paste; 2 tbsp Fish sauce; 100 ml Water; 2 tbsp each Toasted coconut and peanut for the sauce

A leaf, folded around toasted coconut, dried shrimp, peanut, lime with the peel still on, ginger, shallot and chilli, with a spoon of dark palm-sugar sauce — every flavour a mouth can register, in one bite.

Fonte

Ricetta di Central Thai home kitchens · 🏺 Tradizionale · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'

Thailand · one bite, every flavour — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Southeast Asian snack from Thailand and Laos, introduced to the Siamese court of King Rama V by Princess Dara Rasmi. Quantities and the cool-the-sauce instruction are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Ian Kittichai Thun Thun Channel Pailin's Kitchen

⏱ 35 min🍽 6 porzioni🔥 220 kcal🇹🇭 Thailandia🌶️🌶️

Senza glutineSenza latticini

Passaggi

Toast the diced coconut in a dry pan until deep brown. Keep some back for the sauce.
Melt the palm sugar with the water, shrimp paste and fish sauce, then stir in the reserved coconut and peanut.
Simmer until it thickens to a pouring syrup, about 10 minutes. Cool completely.
💡 Cool it fully before serving. Warm sauce wilts the leaf on contact and the whole thing collapses in your fingers.
Arrange every filling in its own small bowl around a plate of leaves.
Each person folds a leaf into a cone, adds a little of everything, spoons on sauce and eats it in one.

💡 Consigli

It has to be one bite. Half a miang kham is just a mouthful of whichever ingredient you bit into.
Introduced to the Siamese court of King Rama V by Princess Dara Rasmi of Chiang Mai, which is why a street snack has a palace history.