Miang kham

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Miang kham
Miang kam ready.JPG
Miang Kham before wrapping
Origin
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; rtgsCha phlu) or Erythrina fusca (Thai: ทองหลาง; rtgsThong lang)[2] leaves that are filled with roasted coconut shavings and the following main ingredients chopped or cut into small pieces:

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.
File:Miang kham on a stick.jpg
Wrapped Miang kham
Miang pla, with Chinese broccoli leaves

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

  1. Lua error in package.lua at line 80: module 'strict' not found.
  2. ทองหลาง
  3. Pictures of the Miang kam preparation process
  4. Miang Kam recipe

External links