Recipes - Thai

Mieng kam
Mieng Kam Recipe


Mieng Kam 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:

100g Shredded coconut
100g Garuda Roasted peanuts
1 - 2 tbsp. Lee Kum Kee Minced Ginger
1 Small red onion, diced
50ml Lemon juice
20ml Tamarind water
1 tsp. Squid Fish sauce
100g Jeeny's Palm sugar
1 tsp. Salt
1 tbsp. Jeeny's Belachan
1 tbsp. Dried shrimp, soaked for 10 mins & chopped
15 Thai bitter leaves




Steps:

1 Boil fish sauce, tamarind water, palm sugar and belachan paste until cooked and thick. Set sauce aside.
2 Mix together coconut, peanuts, ginger, onion, lemon juice and dried shrimp.
3 Roll each Thai bitter leaf into a conical shape, fill with the mixture and top with sauce.
Hint: If Thai bitter leaves are not available, substitute with Chinese broccoli (called “gai lan”) available at your local supermarket. Soal leaves in iced water for 20 minutes to strengthen before use.


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Mieng kam

Mieng kam

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Mieng Kam 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

100g Shredded coconut
100g Garuda Roasted peanuts
1 - 2 tbsp. Lee Kum Kee Minced Ginger
1 Small red onion, diced
50ml Lemon juice
20ml Tamarind water
1 tsp. Squid Fish sauce
100g Jeeny's Palm sugar
1 tsp. Salt
1 tbsp. Jeeny's Belachan
1 tbsp. Dried shrimp, soaked for 10 mins & chopped
15 Thai bitter leaves

Instructions

1 Boil fish sauce, tamarind water, palm sugar and belachan paste until cooked and thick. Set sauce aside.
2 Mix together coconut, peanuts, ginger, onion, lemon juice and dried shrimp.
3 Roll each Thai bitter leaf into a conical shape, fill with the mixture and top with sauce.
Hint: If Thai bitter leaves are not available, substitute with Chinese broccoli (called “gai lan”) available at your local supermarket. Soal leaves in iced water for 20 minutes to strengthen before use.

Summary
Recipe Name
Mieng kam
Published On
Cook Time
Total Time
Ingredients
100g Shredded coconut 100g Garuda Roasted peanuts 1 - 2 tbsp. Lee Kum Kee Minced Ginger 1 Small red onion, diced 50ml Lemon juice 20ml Tamarind water 1 tsp. Squid Fish sauce 100g Jeeny's Palm sugar 1 tsp. Salt 1 tbsp. Jeeny's Belachan 1 tbsp. Dried shrimp, soaked for 10 mins & chopped 15 Thai bitter leaves
Average Rating
5 based on 2 ratings

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