Miang Kham

Wednesday, 19 July 2017






My mother in law invited some friends over for dinner last week.  I made this as a starter for our Penang Laksa dinner.  I was happy that I made the right choice as one of our friends happen to love Miang Kham.  I have simplified the ingredients and method of preparing the sauce.  This is my recipe.  I hope you will enjoy it as much as we did!

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Inspired by Rama V Cookbook.


Yields:  30 pieces

INGREDIENTS:


Sauce:
100g palm sugar
200ml water
60g tamarind pulp
1 tsp toasted shrimp paste (belacan powder)
1 lemongrass, smashed

Filling:
60g dried shrimp
50g toasted grated coconut
60g toasted peanut
40g ginger, diced
1 lime, diced
4 shallots, diced
15g cili padi (bird’s-eye chillies), diced

30 pcs daun kadok (wild pepper leaves), rinsed and dried.


METHOD:

To prepare sauce:

1.  Soak tamarind in 200ml of water until softened.  Mash it with your finger and strain the juice.

2.  In a small sauce pan, add tamarind juice with the rest of sauce ingredients.  Bring to boil over medium heat.  Then turn the heat to low and simmer the sauce until become thicker.  Remove the lemongrass and set aside to let it cool.

To prepare filling:

1.  Toast peanuts and dried shrimp in air fryer separately.  Set aside.

2.  In a wok, fry the grated coconut until brown and fragrant, stir constantly.  Set aside.

3.  Dice the ginger, shallots, lime and bird’s-eye chillies into small cube separately.

To serve and eat:

1.  Serve all the ingredients in a small bowl individually.

2.  Fold a leave into a cone.  Put a bit of each component in the leave and top with small spoonful of sauce.  Wrap it and eat the whole thing in one bite.

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