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Miang kham Recipe
By Hanuman © Thaifoodmaster.com
Servings:
20
Private Notes:
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Ingredients
1x
2x
3x
wild pepper leaves (ชะพลู)
young thaawng laang leaves (erythrina orientalis)(ทองหลาง)
unsalted roasted shelled peanuts (ถั่วลิสงคั่ว)
dried shrimp (กุ้งแห้ง)
fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
shallots (หอมแดง)
cut into small cubes
lime fruit (ลูกมะนาว)
unpeeled, sliced into very small cubes
bitter orange (som.saa)(ส้มซ่า)
unpeeled and diced
ginger (ขิง)
sliced into very small cubes
sour bilimbi fruit (averrhoa bilimbi) (ตะลิงปลิง)
(optional)
For making Ground roasted coconut
1/2
cup
roasted coconut (มะพร้าวคั่ว)
1
tablespoon
granulated sugar (น้ำตาลทราย)
For making Miang Kham Sauce
3
tablespoons
fermented shrimp paste (kapi)(กะปิย่างไฟ)
grilled
1 1/2
cups
palm sugar (น้ำตาลมะพร้าว)
4
tablespoons
granulated sugar (น้ำตาลทราย)
5
tablespoons
tamarind paste (น้ำมะขามเปียก)
5
tablespoons
dried shrimp pounded to powder (กุ้งแห้งป่น)
5
tablespoons
roasted coconut (มะพร้าวคั่ว)
5
tablespoons
unsalted roasted shelled peanuts (ถั่วลิสงคั่ว)
1/2
teaspoon
grilled galangal juice (น้ําข่าเผา)
1
teaspoon
grilled ginger juice (น้ําขิงเผา)
Instructions
Cut the coconut into thin strips, stack 3-4 strips at a time, and cut diagonally at 45 degrees for thin match-like sticks.
Roast on low heat until golden.
When almost done, sprinkle the coconut with granulated white sugar.
Continue to roast until the coconut is golden and crispy. Let the sticks cool, and store in an air-tight container.
Roast or grill whole ginger and galangal root until charred.
Pound the ginger and galangal separately, and strain the juices of each through fine cheesecloth. Set aside.
Over low-medium heat, dissolve the palm sugar, tamarind paste, kapi and a spoonful or two of water.
Stir constantly, cook the syrup until nice bubbles appear. It will thicken as it cools.
Add ground roasted peanuts, ground roasted coconut and dry shrimp powder.
Add grilled galangal and ginger juice. Taste.
Serve.