Jump to content

Miang kham: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
GreenC bot (talk | contribs)
Bots
2,516,564 edits
Reformat 1 archive link. Wayback Medic 2.5
Rescuing 3 sources and tagging 0 as dead.) #IABot (v2.0.8.5
Line 33: Line 33:


==Background information==
==Background information==
Miang kham is a snack food that originated in the northern part of Thailand, originally using [[Lahpet|pickled tea leaves]] (called ''miang'' in the [[northern Thai language]]).<ref name=TFM>{{cite web|author=Hanuman, Thaan Khun and Chef Thapakorn Lertviriyavit (Gorn) |url=http://www.thaifoodmaster.com/thai_food_recipes/thai_appetizers_recipes/5407#thai_v |title=Miang kham - A royal leaf wrap appetizer เมี่ยงคำ |website=Thaifoodmaster |date=May 23, 2016 |access-date=2019-06-10}}</ref><ref>{{cite web|url=http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=13|title=Miang - Lanna Food - Northern Thai Information Center, Chiang Mai University Library|website=library.cmu.ac.th}}{{DL|date=February 2021}}</ref> The dish is mentioned in ''Epic of the Verse of foods'', a book written by the King [[Rama II of Siam|Rama II]].<ref>{{cite web|url=https://sw-eden.net/2009/11/27/king-rama-2-poem/|title=Thai Food by King Rama II กาพย์เห่ชมเครื่องคาวหวาน by รัชกาลที่ 2|date=27 November 2009|publisher=The SW Eden}}</ref> In Thailand, Miang kham is usually eaten with family and friends. It is also popular in the Central Region of Thailand. This dish is mostly eaten during the raining season for it is then that ''cha phlu'' leaves are abundantly available, as it grows new leaves and shoots.
Miang kham is a snack food that originated in the northern part of Thailand, originally using [[Lahpet|pickled tea leaves]] (called ''miang'' in the [[northern Thai language]]).<ref name=TFM>{{cite web|author=Hanuman, Thaan Khun and Chef Thapakorn Lertviriyavit (Gorn) |url=http://www.thaifoodmaster.com/thai_food_recipes/thai_appetizers_recipes/5407#thai_v |title=Miang kham - A royal leaf wrap appetizer เมี่ยงคำ |website=Thaifoodmaster |date=May 23, 2016 |access-date=2019-06-10}}</ref><ref>{{cite web|url=http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=13|title=Miang - Lanna Food - Northern Thai Information Center, Chiang Mai University Library|website=library.cmu.ac.th|access-date=2016-11-16|archive-date=2017-07-03|archive-url=https://web.archive.org/web/20170703122113/http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=13|url-status=dead}}</ref> The dish is mentioned in ''Epic of the Verse of foods'', a book written by the King [[Rama II of Siam|Rama II]].<ref>{{cite web|url=https://sw-eden.net/2009/11/27/king-rama-2-poem/|title=Thai Food by King Rama II กาพย์เห่ชมเครื่องคาวหวาน by รัชกาลที่ 2|date=27 November 2009|publisher=The SW Eden}}</ref> In Thailand, Miang kham is usually eaten with family and friends. It is also popular in the Central Region of Thailand. This dish is mostly eaten during the raining season for it is then that ''cha phlu'' leaves are abundantly available, as it grows new leaves and shoots.


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]].<ref>[http://www.auntymayyee.com/images/miankam.htm/ Pictures of the Miang kam preparation process] {{webarchive|url=https://web.archive.org/web/20110904170334/http://www.auntymayyee.com/images/miankam.htm/ |date=2011-09-04 }}{{DL|date=February 2021}}</ref>
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]].<ref>[http://www.auntymayyee.com/images/miankam.htm/ Pictures of the Miang kam preparation process] {{webarchive|url=https://web.archive.org/web/20110904170334/http://www.auntymayyee.com/images/miankam.htm/ |date=2011-09-04 }}{{DL|date=February 2021}}</ref>
Line 54: Line 54:
;Ingredients
;Ingredients


When talking about "lotus" most people might think of lotus as offering to monks and Buddha. Actually, lotus petals can be eaten with many nutritional benefits e.g. high fiber for detoxifying and nourishing health. Also it can be cooked in good side dishes such as Ingredients of Miang Kham Bua Lhuang (Miang Kham Bua Lhuang, 2012),<ref>{{Cite news|url=https://food.mthai.com/food-recipe/31608.html|title=สูตรอาหาร "เมี่ยงคำบัวหลวง" ทั้งอร่อยทั้งดีต่อสุขภาพ|date=2012-05-30|work=MThai Food|access-date=2018-04-25|language=en-US}}{{DL|date=February 2021}}</ref> with other ingredient e.g. shallots, chili peppers, gingers, garlic, limes, coconut sugar. (Miang Kham Bua Lhuang Thai traditional snack food for good health, 2012).<ref>{{Cite news|url=https://food.mthai.com/food-inbox/31552.html|title=เมี่ยงคำบัวหลวง อาหารไทยเพื่อสุขภาพ|date=2012-05-28|work=MThai Food|access-date=2018-04-25|language=en-US}}{{DL|date=February 2021}}</ref>
When talking about "lotus" most people might think of lotus as offering to monks and Buddha. Actually, lotus petals can be eaten with many nutritional benefits e.g. high fiber for detoxifying and nourishing health. Also it can be cooked in good side dishes such as Ingredients of Miang Kham Bua Lhuang (Miang Kham Bua Lhuang, 2012),<ref>{{Cite news|url=https://food.mthai.com/food-recipe/31608.html|title=สูตรอาหาร "เมี่ยงคำบัวหลวง" ทั้งอร่อยทั้งดีต่อสุขภาพ|date=2012-05-30|work=MThai Food|access-date=2018-04-25|language=en-US|archive-date=2018-04-26|archive-url=https://web.archive.org/web/20180426213537/https://food.mthai.com/food-recipe/31608.html|url-status=dead}}</ref> with other ingredient e.g. shallots, chili peppers, gingers, garlic, limes, coconut sugar. (Miang Kham Bua Lhuang Thai traditional snack food for good health, 2012).<ref>{{Cite news|url=https://food.mthai.com/food-inbox/31552.html|title=เมี่ยงคำบัวหลวง อาหารไทยเพื่อสุขภาพ|date=2012-05-28|work=MThai Food|access-date=2018-04-25|language=en-US|archive-date=2018-04-26|archive-url=https://web.archive.org/web/20180426213135/https://food.mthai.com/food-inbox/31552.html|url-status=dead}}</ref>


==References==
==References==

Revision as of 03:34, 25 December 2021

Miang kham
Miang Kham before wrapping
TypeSnack
Place of originMainland Southeast Asia
Region or stateThailand, Laos, Malaysia
Associated cuisineThailand and Laos

Miang kham (Template:Lang-th, RTGS: miang kham, pronounced [mîa̯ŋ kʰām]) is a traditional Southeast Asian snack from Thailand and Laos (Template:Lang-lo Lao pronunciation: [mȉaːŋ]). It was introduced to the Siamese court of King Rama V by Princess Dara Rasmi.[1] In Malaysia it is called Sirih Kaduk. The name miang kham translates to 'one bite wrap', from miang ('food wrapped in leaves') and kham ('a bite').

Chaphlu plant

Ingredients

Miang kham mostly consists of raw fresh Piper sarmentosum (Template:Lang-th, RTGS: chaphlu) or Erythrina fusca (Template:Lang-th, RTGS: thonglang)[2] leaves that are filled with roasted coconut shavings and the following main ingredients chopped or cut into small pieces:

Background information

Miang kham is a snack food that originated in the northern part of Thailand, originally using pickled tea leaves (called miang in the northern Thai language).[1][3] The dish is mentioned in Epic of the Verse of foods, a book written by the King Rama II.[4] In Thailand, Miang kham is usually eaten with family and friends. It is also popular in the Central Region of Thailand. This dish is mostly eaten during the raining season for it is then that cha phlu leaves are abundantly available, as it grows new leaves and shoots.

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.[5]

Miang kham bags for sale in Bangkok.
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.[6]

A variation called miang pla includes pieces of deep-fried fish in addition to the standard ingredients.

  • In Thai royal cuisine in the central part of Thailand, have an alternate of wrap that adept the dish to represent of beautiful and social status e.g. Miang Kreep Bua or Miang Kham Bua Lhuang

Miang Kham Bua Lhuang (Thai:เมี่ยงคำบัวหลวง) is a snack dish originated in Thai royal cuisine in the central part of Thailand. Miang Kham Bua Lhuang (Eng: Lotus petals wrapped bite-size appetizer) is usually eaten with family and friends. This dish is mostly eaten as appetizer or snack during the meals. The name "Miang Kham" means "one bite-size wrap". Form Miang (snack wrapped in piper sarmentosum leaves) and Kham (one bite) in Thailand (Miang Kham, 2018.). Normally, this dish can have many types of wrap such as Piper sarmentosum (Thai:ใบชะพลู) and pickled tea leaves (Thai:ใบเมี่ยง)which are originated in the north of Thailand.

Ingredients

When talking about "lotus" most people might think of lotus as offering to monks and Buddha. Actually, lotus petals can be eaten with many nutritional benefits e.g. high fiber for detoxifying and nourishing health. Also it can be cooked in good side dishes such as Ingredients of Miang Kham Bua Lhuang (Miang Kham Bua Lhuang, 2012),[7] with other ingredient e.g. shallots, chili peppers, gingers, garlic, limes, coconut sugar. (Miang Kham Bua Lhuang Thai traditional snack food for good health, 2012).[8]

References

  1. ^ a b Hanuman, Thaan Khun and Chef Thapakorn Lertviriyavit (Gorn) (May 23, 2016). "Miang kham - A royal leaf wrap appetizer เมี่ยงคำ". Thaifoodmaster. Retrieved 2019-06-10.
  2. ^ ทองหลาง[permanent dead link‍]
  3. ^ "Miang - Lanna Food - Northern Thai Information Center, Chiang Mai University Library". library.cmu.ac.th. Archived from the original on 2017-07-03. Retrieved 2016-11-16.
  4. ^ "Thai Food by King Rama II กาพย์เห่ชมเครื่องคาวหวาน by รัชกาลที่ 2". The SW Eden. 27 November 2009.
  5. ^ Pictures of the Miang kam preparation process Archived 2011-09-04 at the Wayback Machine[dead link‍]
  6. ^ Miang Kam recipe Archived 2012-07-31 at archive.today[dead link‍]
  7. ^ "สูตรอาหาร "เมี่ยงคำบัวหลวง" ทั้งอร่อยทั้งดีต่อสุขภาพ". MThai Food. 2012-05-30. Archived from the original on 2018-04-26. Retrieved 2018-04-25.
  8. ^ "เมี่ยงคำบัวหลวง อาหารไทยเพื่อสุขภาพ". MThai Food. 2012-05-28. Archived from the original on 2018-04-26. Retrieved 2018-04-25.
Wikimedia Commons has media related to Miang kham.
Retrieved from "https://en.wikipedia.org/enwiki/w/index.php?title=Miang_kham&oldid=1061949933"