AppetizerSnack

Vegan Miang Kham

Name: Vegan Miang Kham
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 racions
Cuisine: thai
Ingredients: 24 u wild betel leaf; 0,5 tassa unsweetened shredded coconut toasted; 0,25 tassa roasted peanut roughly chopped; 1 u lime peeled, segmented, and chopped into small pieces; 2 cs ginger finely diced; 2 cs shallot finely diced; 1 u thai chili thinly sliced; 4 u date pitted; 0,5 tassa water; 1 cs rice vinegar; 1 cs soy sauce; 1 cs tamarind paste; 0,25 ct salt

Miang Kham is a traditional Thai snack, meaning 'eating many things in one bite.' This vegan version features fresh wild betel leaves filled with a sweet and savory sauce, toasted coconut, peanuts, ginger, lime, and chilies. It's a delightful explosion of flavors and textures.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir gluten, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

24 uwild betel leaf

filling

0,5 tassaunsweetened shredded coconut, toasted
0,25 tassaroasted peanut, roughly chopped
1 ulime, peeled, segmented, and chopped into small pieces
2 csginger, finely diced
2 csshallot, finely diced
1 uthai chili, thinly sliced

sauce

4 udate, pitted
0,5 tassawater
1 csrice vinegar
1 cssoy sauce
1 cstamarind paste
0,25 ctsalt

Estris

saucepan · blender · pan · serving platter

Elaboració

Pas a pas

1
Toast the shredded coconut in a dry pan over medium-low heat until golden brown and fragrant, about 5-7 minutes. Stir frequently to prevent burning.
Uns 7 min
Nota de cuina: Keep a close eye on the coconut as it can burn quickly.
2
For the sauce, combine the dates, water, rice vinegar, soy sauce, tamarind paste, and salt in a small saucepan.
Uns 2 min
3
Bring the sauce mixture to a gentle simmer over medium heat, then reduce the heat to low and cook for 8-10 minutes, stirring occasionally, until the dates are very soft and the sauce has thickened slightly.
Uns 10 min
4
Remove the sauce from heat and let it cool slightly. Transfer to a small blender or food processor and blend until smooth. If the sauce is too thick, add a tablespoon of water at a time until it reaches a pourable consistency.
Uns 5 min
5
Arrange the wild betel leaves on a serving platter. Prepare individual bowls or sections on the platter for each of the filling ingredients: toasted coconut, chopped peanuts, chopped lime, diced ginger, diced shallots, and sliced Thai chilies.
Uns 5 min
Nota de cuina: For a beautiful presentation, arrange the fillings artfully around the leaves.
6
Serve the miang kham by allowing each person to select a leaf, add a spoonful of sauce, and then choose their desired fillings to wrap into a bite-sized parcel.

Conservació

Com conservar-ho

Store the sauce and individual filling components separately in airtight containers in the refrigerator.