Mieng Kham is a traditional snack from Lao People's Democratic Republic too Thailand.
Miang originated inwards northern Thailand close the edge amongst Myanmar. The master miang consisted of fermented too or pickled wild tea leaves.Over time, other ingredients were included inwards the snack. The cite tin post away endure interpreted every bit pregnant "eating many things inwards 1 bite" - from miang (เมี่ยง), pregnant "food wrapped inwards leaves", too kham (คำ), "a bite".
In Laos, this is also made amongst leaves of spinach, cabbage or lettuce. But inwards Thailand, it is commonly amongst the leaves of Piper sarmentosum, or wild betel/pepper leaves, locally known every bit daun kaduk.
I made this for a pot luck amongst beau bloggers ii years back. I prepared xxx leaves too inwards the destination picked about from a commons too, made it around 50 inwards the end.
One of them told me she tin post away swallow the whole jolt of sauce too I simply can't assistance giggling at that. You know who y'all are, haha!
Very good recieved too indeed the sauce is really addictive.
To swallow this, lime amongst its pare on is used too it sure as shooting does makes it gustation therefore much better. The aroma from the rind is fabulous. I've eaten about that is made without the pare too it tastes inferior. I also chose to role shop bought kokosnoot flakes too these flakes ever aroma fabulous when toasted. You tin post away role cashew nuts if y'all prefer it over peanuts. Young light-green mango tin post away endure added inwards every bit well.
I genuinely prepared besides piddling leaves every bit at that topographic point were leftovers of everything except the leaves, fifty-fifty those that I used to 'elevate' the condiments inwards the ramekins were used upward inwards wrapping.
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| actual amount of sauce from recipe |
Mieng Kham
Source:recipes.com/recipes/leaf-wrapped-snack/" target="_blank"> Real Thai Recipes
50 wild betel leaves/daun kaduk
2/3 loving cup toasted coconut
1/2 loving cup toasted peanut nibs
1/2 loving cup dried shrimp, rinsed too toasted on the pan to dry out up.
iii light-green limes, amount discarded, cutting into really small-scale cubes
1/4 loving cup immature ginger, cutting into really small-scale cubes
1/3 loving cup shallots, sliced
Birds' oculus chilli, every bit needed
Sauce
15gm galangal (clean weight)
40gm shallots
200gm palm sugar
1 loving cup water
1 ½ Tbsp fish sauce
2 heaped Tbsp toasted coconut
1. Blend galangal, shallots too H2O together.
2. Pour into a pan, pose inwards palm saccharide too fish sauce. Cook until the liquid is reduced past times one-half too feels syrupy.
3. Put inwards toasted kokosnoot too plow off the heat.
*Take banking concern complaint that the sauce volition thicken every bit it cools.
To serve: Fold each leafage into a cone, therefore house about of each element into the cone. Fold downwardly to unopen the package too pose into the oral fissure inwards 1 go. Wrap every bit y'all eat.
I am submitting this to Asian Food Fest Thailand Month,
hosted past times Lena of Frozen Wings
Buat lebih berguna, kongsi:
