Chiang Mai's signature dish - Miang Kham Leaf Wraps

Video Description

In this episode, Rinda shares how to make a traditional Northern Thai appetizer – Miang Kham! This is a leaf wrap dish using La Lop Leaves and a variety of delicious fillings alongside a tasty Miang Kham sauce. Perfect for the summer as an appetizer to share with friends – It's simple, healthy and mouth watering all in one! Please like, share, subscribe and leave a comment letting us know how your Miang Kham Leaf Wraps turned out! Miang Kham: A Welcome Dish for Guests Visiting Your Home– เมี่ยงคำ Serving 4 – 8 as an Appetizer Ingredients: 3 Tbs. full of fresh diced ginger – thinly small diced 4 Tbs. full of fresh diced shallot – thinly small diced 4 Tbs. full of fresh sliced lemongrass – thinly sliced 2 Tbs. full of fresh diced lime – thinly sliced 5 Fresh chopped Thai red chilis ½ Cup of roasted shredded coconut – slow roasted ½ Cup of roasted peanuts ½ Cup of Thai dried small shrimp – soaked in hot water for 5 minutes to soften, then drained Fresh Piper Lolot/La Lop leaves – or Thai Bai Cha Plu Optional Substitutes for La Lop Leaves: Fresh Kale Fresh Stone head Lettuce leaf Romaine Lettuce Gai Lan leaf etc. Any kind of Lettuce leaf that you like, you can add it into your basket Any of the above ingredients you can add more if you like, your choice Miang Kham Sauce Ingredients: 1 Tbs. of roasted finely chopped Galangal 2 Tbs. Thai Chili Paste with Soya Bean Oil – I use Pantainorasingh brand for my cooking at home– น้ำพริกเผาตราพันท้ายนรสิงห์ 4 Tbs. of boiled water ½ Tbs. crushed palm sugar 1 Tbs. of Thai fish sauce 1 Tbs. of Tamarind sauce – if you like to know how to make Tamarind sauce, please visit our Thai Kitchen with Rinda channel and click Tamarind sauce 101 Note: you can make double this recipe if you like and freeze it, and if you want to make Miang Kham later, you can save time by re-heating your Miang Kham sauce ka. The beauty of this recipe is that you can dice more Miang Kham ingredients if you need more to satisfy your family and visitors. Roasting Galangal and Fresh Shredded Coconut: Slow roast the chopped Galangal in a pan, until it turns dry and yellow, then grind them in a mortar and pestle, or if you don’t have mortar and pestle you can use a coffee blender to blend the Galangal until it is roughly coarse and set it aside. Slow roast the fresh shredded coconut in the same fashion, until it slightly turns brown (see video). Preparation of Miang Kham Sauce: Turn on low heat on your stove and add 2 Tbs. of Thai chili paste with soya bean oil in a pan. Add 2 Tbs of boiled water and stir it to make sure the chili paste and water mix well. Add tamarind sauce and crushed Galangal while cooking with low heat. Add half a crushed palm sugar, making sure that the sauce is not too thick. If it is too thick add 2 more Tbs. of boiled water, stir and make sure you mix well. Turn the heat off and add 1 Tbs. of Thai fish sauce, mix well. Now we are ready to serve our Miang Kham. The Art of Serving and Eating of your Miang Kham: Okay now we are ready to serve our Miang Kham. You can place the Miang Kham dish on the table and let people fold the leaves and enjoy themselves ka – see video to reference how to fold the leaves. Learning how to Fold Miang Kham can be great entertainment and fun with your family –please watch the video to see how to serve and fold the leaves of your Miang Kham ka. Bon Appetite ka! #ThaiKitchenWithRinda