Miang Kham
Experience the exquisite taste of a high-end Thai snack, “Miang Kham Sawoei,” which presents a diverse array of fresh herbs. The heart of the dish is the rich, flavorful dipping sauce, simmered from pure coconut sugar, shrimp paste, and fragrant roasted herbs. This is carefully placed on a fresh, dark green betel leaf, and tossed with freshly roasted toppings including fragrant shredded coconut, peanuts, fresh ginger, shallots, diced lime, and bird’s eye chilies. It’s a dish that offers both refreshing flavors and the complete nutritional benefits of Thai herbs in every bite.
- Difficulty level: Easy
- 20 minutes
Ingredient
- Ingredients for Miang Sauce:
- Coconut sugar: 1 cup
- Good quality fish sauce: 2 tablespoons
- High-quality shrimp paste (grilled): 1 tablespoon
- Finely chopped galangal: 1 tablespoon
- Sliced lemongrass (roasted): 1 tablespoon
- Shallots (roasted): 2 heads
- Roasted ginger: 1 tablespoon
- Ground fish or ground dried shrimp: 2 tablespoons
- Miang ingredients:
- Fresh betel leaves
- betel leaves
- Roasted coconut: (Grated coconut, roasted until golden brown)
- Large dried shrimp: (Wash and roast until fragrant)
- Roasted peanuts: (Freshly roasted for a fragrant and flavorful taste)
- Fresh ginger: (cut into small cubes)
- Shallots: (cut into small cubes)
- Thin-skinned lemons: (Cut into small cubes with the peel)
- Thai chili peppers: (sliced or whole)
Detailed instructions
1. Preparing the Miang Sauce
- Pound the roasted galangal, lemongrass, shallots, and ginger together until finely ground.
- In a pot, add palm sugar and a little water. Simmer over low heat until the sugar dissolves.
- Add the roasted shrimp paste and the pounded herbs. Stir well.
- Season with fish sauce. Continue simmering until the sauce thickens.
- Add the ground fish or dried shrimp and stir well (this will help thicken and enhance the flavor). Turn off the heat and let it cool.
- Roasted coconut: The key is to roast it over the lowest heat until evenly golden and crispy.
- Diced lime: Use limes with thin peels and wash the zest thoroughly. Including the peel will release the fragrant lemon peel essential oil, which greatly enhances the flavor.
- Arrange each type of miang ingredient in small bowls, arranging them in a tray or basket as shown in the picture.
- Place the miang sauce in the center and garnish with a little toasted coconut.
- Arrange the betel leaves in layers or fold them into cones for easy eating.
Delicious Tips (Pro-Tips)
Flavor Order: When eating, fold a betel leaf into a cone, add a little of each ingredient, but the essentials are lime and ginger, as they help cut through the sweetness of the syrup and add a refreshing touch. Then, drizzle a small amount of the dipping sauce over it and eat it in one bite so that all the flavors explode in your mouth at once.
Flavor Order: When eating, fold a betel leaf into a cone, add a little of each ingredient, but the essentials are lime and ginger, as they help cut through the sweetness of the syrup and add a refreshing touch. Then, drizzle a small amount of the dipping sauce over it and eat it in one bite so that all the flavors explode in your mouth at once.
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THE PLANTATION LAMPANG
22 Suan Pa Hansa Road, Wang Phrao Subdistrict, Ko Kha District, Lampang Province 52100
Contact number : 0-5421-7443
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