Miang kham
Miang kam ready.JPG
Miang Kham before wrapping
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Origin | |
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Place of origin | Laos and Thailand |
Details | |
Type | Snack |
Main ingredient(s) | Piper sarmentosum or Erythrina fusca leaves, coconut, shallots, bird's eye chili, ginger, garlic, lime, among others |
Miang kham (or "mieng kham", miang kam, miang kum, Thai: เมี่ยงคำ, pronounced [mîaŋ kʰām]) is a traditional snack from Thailand and Laos (Lao: ໝ້ຽງ Lao pronunciation: [mȉaːŋ]). It was introduced to the Siamese court of King Rama V by Queen Dara Rasamee. [1]
The name "miang kham" translates to "one bite wrap", from miang (food wrapped in leaves) and kham (a bite).
Ingredients
Miang kham mostly consists of raw fresh Piper sarmentosum (Thai: ชะพลู; rtgs: Cha phlu) or Erythrina fusca (Thai: ทองหลาง; rtgs: Thong lang)[2] leaves that are filled with roasted coconut shavings and the following main ingredients chopped or cut into small pieces:
- Shallots
- Fresh red or green bird's eye chili peppers
- Ginger
- Garlic
- Lime (Citrus aurantifolia), including the peel
- Water
- Chopped unsalted peanuts or cashew nuts
- Small dried shrimps
- Sour green mango
Before wrapping the filled leaves are topped with palm syrup or sugar cane syrup which often has been cooked with lemongrass, galangal, ginger and fish sauce.[3]
File:Miang kham-bags.JPG
Miang kham bags for sale in Bangkok.
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File:Miang kham on a stick.jpg
Wrapped Miang kham
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Miang pla, with Chinese broccoli leaves
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Variants
In Vientiane, the capital of Laos, miang is often folded in cooked cabbage leaves (kaalampii) or lettuce. Alternately, other leaves, such as spinach, can be used.[4]
A variation called miang pla includes pieces of deep-fried fish in addition to the standard ingredients.
References
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ ทองหลาง
- ↑ Pictures of the Miang kam preparation process
- ↑ Miang Kam recipe
External links
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