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==Preparation== |
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why did not appear constructive? I'm doubt. Please you describe? |
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Starting by wash Cha phlu leaves with clean water and prepare lemon, sliced chillies, shallot and young ginger into small dices. Then, prepare dried shrimp. Next, toast coconut use a small dry skillet, toast coconut with a lower temperature. After that, bring all ingredients together and wrap them with Cha phlu leaves then pour sweet thicken sauce over them. |
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Preparation of the sweet thicken sauce<ref>[http://www.rachelcooksthai.com/miang-kham/ ''Miang Kham'']</ref> |
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Using crushed palm sugar and boiling water in a cup. Next, put slices of galangal into the blender. After that, bring blended galangal put together with simmered palm sugar.Then, thoroughly blend ginger and pour blend ginger to simmered palm sugar and wait until it is boiling and add fish sauce, shrimp paste, dried shrimp, roasted coconut, roasted peanut and mix ingredients together and sticky. |
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==Benefits== |
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Miang kham has an assortment of ingrediants that have medicinal benefits. Ginger and lime cut down the extra fay and oil. Coconut is used to neutralize the bitterness and sour flavors of ginger<ref>[https://asianinspirations.com.au/experience/mieng-kham-the-goodness-of-leaf-wrapped-delicacy-2/ ''The goodness of leaf wrapped delicacy'']</ref> . The sauces are used as a flovouring agent and the pepper leaves fight against cold and sour throat. |
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Latest revision as of 06:15, 14 November 2016
Preparation
[edit]Starting by wash Cha phlu leaves with clean water and prepare lemon, sliced chillies, shallot and young ginger into small dices. Then, prepare dried shrimp. Next, toast coconut use a small dry skillet, toast coconut with a lower temperature. After that, bring all ingredients together and wrap them with Cha phlu leaves then pour sweet thicken sauce over them. Preparation of the sweet thicken sauce[1] Using crushed palm sugar and boiling water in a cup. Next, put slices of galangal into the blender. After that, bring blended galangal put together with simmered palm sugar.Then, thoroughly blend ginger and pour blend ginger to simmered palm sugar and wait until it is boiling and add fish sauce, shrimp paste, dried shrimp, roasted coconut, roasted peanut and mix ingredients together and sticky.
Benefits
[edit]Miang kham has an assortment of ingrediants that have medicinal benefits. Ginger and lime cut down the extra fay and oil. Coconut is used to neutralize the bitterness and sour flavors of ginger[2] . The sauces are used as a flovouring agent and the pepper leaves fight against cold and sour throat.