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Miang Khum – A Traditional Thai Appetiser
Miang Khum is a common appetiser among The Thai. Years ago, in Thailand, when you walking along small streets, you will find Maing Khum seller walling around with their bamboo basket. It was very popular that most people will get it when they are hanging out in a circle or having guests coming to their house.
Therefore, Miang Khum is a finger food that suits everyone. Doesn’t matter if you are young or you are old.
What really is Miang Khum?
Miang Khum is basically a bite size finger food. It consists of toasted peanut, toasted coconut flake, shallots, ginger, chilies, dried shrimp, lime (or other sour fruit), Miang Khum sauce. These ingredient are parceled by using Beatle leaves.
Miang Khum sauce has a sweet/salty taste with fragrance from lemongrass, galangal and pure coconut surgar. When you eat the sauce together with the parcel, the taste it perfect. There you can find, sweet, salty, sour from lime, crunchy from peanut, buttery from coconut flakes, spicy from chilies, warm and fresh taste from ginger, a kick scent from shallots.
This dish isn’t only tasty and a perfect way to describe Umami in Thai food, It’s also full of herbs. Miang Khum has a well balanced of the 4 elements; fire, water, wind and earth.
It’s an example of very traditional and ancient Thai cuisine. Very well thought, very delicate in the making process and lastly fun way to dine.
How to eat Miang Khum?
Miang Khum is usually served among group of people. It’s know as socialise food.
The way to serve the dish is to put all of the condiments in little bowls, a bowl of sauce and a bowl of Beatle leaves.
To eat, simply pick-up a leaf and fill it up with what ever condiment you desire to eat and top with the sauce.
However, everyone must take a turn in the circle. Either clockwise or anti-clockwise. It’s not to be eaten with all the hands twisting on each other.
When did Thai people start to eat this dish
Mian Khum is counted to be one of the very unique dish among the Thais. This is because the dish takes time to prepare. It requires people to do neat cutting of vegetable, long time to stew to sauce. The way to eat Maing khum is also delicate and thoughtful.
Miang Khum dish is appeared in King Rama 6 of Thailand poem. It also appears to be tasteful appetiser among the royal family back then. However, before that time, there is no solid prove of when it was introduce exactly.
Nowadays, you can still find this dish in Kanchanaburi, close to Burma. It’s still a common dish in that part of Thailand. We believe that this dish adapt from Burmese cuisine and the recipe change overtime until it becomes Thai Miang Khum dish.
I made image with ingredients name for you. I find it easier to describe along with visual.
How to fold Miang Khum
Today, Miang Khum is still exist in Thai food culture but it’s served a little differently now. You can get it in Kebab stick like in the picture above. It’s convenient to eat.
Recipe for the sauce
Miang Khum sauce
- 2 tbsp lemongrass chopped
- 1½ Tbsp Galangal chopped
- 1½ Tbsp Dried shrimp
- 1 C + 2 Tbsp good quality coconut sugar (not the powder one)
- 4 Tbsp water
- 1½ Tsp Grilled good quality shrimp paste
- Grind together in a mortar, lemongrass, galangal and dried shrimp.
- Put together coconut sugar, fish sauce and water in a pot and set over a medium heat. When it start to bubble, add lemongrass galangal and dried shrimp.
- Add shrimp paste.
- Stir until it's getting thinker. It's not going to be very thick now but once it's dry, it will thicken up.
- Turn off the heat and let it cool before serving.
Thank you for reading to the end 🙂 If you like this kind of post, you may also like to read more about Thai food culture and about Thai ingredients. You can follow the link here.