Recipes - Thai

Miang Kham (Betel Leaves Wrap)
Mieng-Kam


Miang Kham is a traditional snack from Thailand & Laos. In Thailand, it is often sold on the street, the ingredients separately wrapped in a small plastic bag. In both Laos and Thailand, this snack is particularly popular at festivals.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Boil
Cuisine: Thai









Ingredients:

8 betel leaves
1 shallot (diced)
5cm ginger (diced)
30g dried shrimp
20g shredded coconut (toasted)
1 lime (diced with skin)
8 bird’s eye chillies (sliced thinly)

Palm sugar dressing

45g palm sugar (shaved)
30g galangal (peeled and chopped)
20g dried shrimp floss
60g shredded coconut (toasted)
20g belachan (shrimp paste, toasted)
1½ tbsp fish sauce
100ml water




Steps:
  1. To prepare the palm sugar dressing, pound belachan, galangal, shrimp floss, toasted shredded coconut in pestle.
  2. In a saucepan over high heat, caramelise sugar with 50ml water. Then, add pounded ingredients from Step 1 to the saucepan together with 100ml of water and fish sauce. Reduce heat to a simmer for 1-2 mins, then remove from heat and set aside to cool.
  3. To serve, place palm sugar dressing in a small bowl and arrange ingredients (betel leaves, shallots, ginger, dried shrimp, toasted shredded coconut, lime and chillies) on a serving platter.
  4. To enjoy miang kham, roll the betel leaf into a cone, fill it up with the various ingredients and top with sweet and tangy sauce.

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Miang Kham (Betel Leaves Wrap)

Miang Kham (Betel Leaves Wrap)

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Miang Kham is a traditional snack from Thailand & Laos. In Thailand, it is often sold on the street, the ingredients separately wrapped in a small plastic bag. In both Laos and Thailand, this snack is particularly popular at festivals.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Boil
Cuisine: Thai
Ingredients

8 betel leaves
1 shallot (diced)
5cm ginger (diced)
30g dried shrimp
20g shredded coconut (toasted)
1 lime (diced with skin)
8 bird’s eye chillies (sliced thinly)

Palm sugar dressing

45g palm sugar (shaved)
30g galangal (peeled and chopped)
20g dried shrimp floss
60g shredded coconut (toasted)
20g belachan (shrimp paste, toasted)
1½ tbsp fish sauce
100ml water

Instructions
  1. To prepare the palm sugar dressing, pound belachan, galangal, shrimp floss, toasted shredded coconut in pestle.
  2. In a saucepan over high heat, caramelise sugar with 50ml water. Then, add pounded ingredients from Step 1 to the saucepan together with 100ml of water and fish sauce. Reduce heat to a simmer for 1-2 mins, then remove from heat and set aside to cool.
  3. To serve, place palm sugar dressing in a small bowl and arrange ingredients (betel leaves, shallots, ginger, dried shrimp, toasted shredded coconut, lime and chillies) on a serving platter.
  4. To enjoy miang kham, roll the betel leaf into a cone, fill it up with the various ingredients and top with sweet and tangy sauce.

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