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home > recipes > appetizers > miang kam
Miang kam is a very tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Chewing all the myriad ingredients together gives taste receptacles on the tongue and mouth a thrilling experience – from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chillies. It makes a great party food! Ingredients for Miang Kam Large leaves from 1-2 bunches of spinach; or 1 head of leafy lettuce, tear leaves into 3- to 4-inch round or square pieces Miang Kam Filling Ingredients 1/2 cup unsalted roasted peanuts 1/4 cup small dried shrimp 1/2 cup roasted unsweetened shredded coconut 1/3 cup diced ginger (about the size of a pea) 1/3 cup diced shallots or onion the same size as the ginger 1 lime, cut into small peanut-size wedges, each with both peel and juice sacs 4 heads pickled garlic, stem removed and bulb cut into peanut-size pieces 6 Serrano peppers, cut into thin half circles; or use Thai chillies ( prik kee noo), cut into thin rounds 1/3 cup cilantro leaves Miang Kam Sauce Ingredients: 1/4 cup finely ground dried shrimp 1/2 cup roasted shredded coconut 1/4 cup unsalted roasted peanuts 1/4 cup palm or coconut sugar 2 Tbs. fish sauce ( nam plah), or to taste 1/2 cup water To roast coconut, place unsweetened fresh or dried shredded coconut in a dry cast iron pan over medium heat. Stir frequently until the coconut shreds are evenly a golden brown and very fragrant. Pickled garlic is available in jars from Southeast Asian markets. Arrange the spinach or lettuce leaves and filling ingredients on a large serving platter, piling each separately and aesthetically for a pleasing presentation. To make the sauce, grind the dried shrimp, roasted coconut and peanuts separately and as finely as possible in a clean coffee grinder. (For the dried shrimp, measure out 1/4 cup after the shrimp is ground.) Place in a small saucepan together with the palm sugar, fish sauce and water. Bring to a boil, lower heat and simmer, stirring frequently to make sure all the ingredients are well blended and the sauce as smooth as possible. Cook about 10-15 minutes, or until the mixture has thickened to the consistency of light batter. Transfer to a sauce bowl and allow to cool to room temperature before using. The sauce will thicken more as it cools. To eat, take a spinach or lettuce leaf, fill it with a little bit of everything, top with a dab of sauce, roll or wrap up, stuff the entire leaf packet into your mouth and chew everything all at once. Enjoy the explosion of flavors!

Miang Kam


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keyword: miang
ethnicity: thai
recipes for appetizers
recipes by philpot
Email Address:
(posted September 19, 2008)

Miang kam is a very tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a
sweet-and-salty sauce. Chewing all the myriad ingredients together gives taste receptacles on the tongue and mouth a thrilling experience – from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chillies. It makes a great party food!

Ingredients for Miang Kam

Large leaves from 1-2 bunches of
spinach; or 1 head of leafy lettuce, tear leaves into 3- to 4-inch round or square pieces

Miang Kam Filling Ingredients

1/2 cup unsalted roasted peanuts
1/4 cup small dried
shrimp
1/2 cup roasted unsweetened shredded
coconut
1/3 cup diced ginger (about the size of a
pea)
1/3 cup diced shallots or
onion the same size as the ginger
1
lime, cut into small peanut-size wedges, each with both peel and juice sacs
4 heads pickled
garlic, stem removed and bulb cut into peanut-size pieces
6 Serrano peppers, cut into
thin half circles; or use Thai chillies ( prik kee noo), cut into thin rounds
1/3 cup
cilantro leaves

Miang Kam
Sauce Ingredients:

1/4 cup finely ground dried
shrimp
1/2 cup roasted shredded
coconut
1/4 cup unsalted roasted peanuts
1/4 cup palm or
coconut sugar
2 Tbs.
fish sauce ( nam plah), or to taste
1/2 cup water

To
roast coconut, place unsweetened fresh or dried shredded coconut in a
dry cast iron pan over medium heat. Stir frequently until the coconut shreds are evenly a golden brown and very fragrant. Pickled garlic is available in jars from Southeast Asian markets.

Arrange the
spinach or lettuce leaves and filling ingredients on a large serving platter, piling each separately and aesthetically for a pleasing presentation.

To make the
sauce, grind the dried shrimp, roasted coconut and peanuts separately and as finely as possible in a clean coffee grinder. (For the dried shrimp, measure out 1/4 cup after the shrimp is ground.) Place in a small saucepan together with the palm
sugar, fish sauce and water. Bring to a boil, lower heat and simmer, stirring frequently to make sure all the ingredients are well blended and the sauce as smooth as possible. Cook about 10-15 minutes, or until the mixture has thickened to the consistency of light batter. Transfer to a sauce bowl and allow to cool to room temperature before using. The sauce will thicken more as it cools.

To eat, take a
spinach or lettuce leaf, fill it with a little bit of everything, top with a dab of sauce, roll or wrap up, stuff the entire leaf packet into your mouth and chew everything all at once. Enjoy the explosion of flavors!


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