Miang Kham
Miang Kham (Mieng Kam) Source: importfood.com This recipe requires a great deal of preparation time, but it's well worth it - especially if you've eaten a tasty miang kham before a...
Ingredients
- 3/4cupgrated coconut, roasted in a low-heat oven until lightly bro
- 2small limes, unpeeled (try to get limes with thin skin), cut
- 6tablespoonshallots, peeled and cut into small cubes
- 6tablespoonroasted peanuts
- 6tablespoonsmall dried shrimps
- 4or 5 fresh hot chile peppers, cut into slivers
- 4ouncefresh ginger, peeled and cut into small cubes
- 1tablespoonshrimp paste, roasted until fragrant
Directions
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Miang Kham (Mieng Kam) Source: importfood.com This recipe requires a great deal of preparation time, but it's well worth it - especially if
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There's nothing like it
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The blend of coconut, ginger, fresh bitter leaves, peanut, lime and chile is a fantastic flavor and one that goes very well with the America
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While the easiest way to enjoy miang kham is to have it at your local Thai restaurant, it takes so much effort to make that many restaurants
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Filling 3/4 cup grated coconut, roasted in a low-heat oven until lightly brown 2 small limes, unpeeled (try to get limes with thin skin), cu
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Sauce 1 tablespoon shrimp paste, roasted until fragrant 2 ounces fresh galanga, cut into slivers and roasted until fragrant (see note below)
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Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth
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Remove the mixture and place in a pot with 1 1/2 cups water