This recipe is one of the 5-part Thai Food Special I’m posting with all the vegan recipes I’ve made on a Cooking Class in Chiang Mai. If you want to see the other recipes, click here.
Miang Kham is a popular snack from Northern Thailand and Laos. It is usually served to the guests as an appetiser and said to bring good luck.
To me, this was one of the best dishes we learnt on the class. Never, ever, a snack has surprised me in such a positive way! Seriously delicious, easy to make and incredibly addictive. This dish is particularly interesting because as a snack, it brings out all the flavours in a bite sized portion. It’s literally, a flavour explosion in your mouth!
Hope you enjoy it & Chok Dee (Good luck)!
- Betel Leaves
- Toasted Peanuts
- Toasted Coconut Flakes
- Thinly-cut Lime cubes
- Ginger cubes
- Green Chili (whole or sliced as you prefer)
- Shallots (white end) or young Spanish onions thinly diced
- Palm or Coconut Sugar
- To make the syrup, add all the ingredients in a pan and simmer until it becomes sticky. Reserve.
- Arrange a plate with all the ingredients.
- To serve, use one leaf, fold in half, then in half again, opening one of the sides like a pocket.
- Add a little bit of each ingredient inside the pocket.
- Lastly, pour the syrup and enjoy it whole!
Want more Thai Recipes, check here!
Peace and love,