HELLO LOVELY VIEWERS! **Important Note!** Even though I called these "betel leaves" in the video, I should have actually called them WILD betel leaves to distinguish them from the OTHER betel leaves that are not edible in this manner. The regular betel leaves are chewed for their psychoactive effects. Big difference! -------- If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Do you know anything about another Betel leaf that looks nearly the same but is more lime green and not really shiny? A Thai woman sold me a plant and said it was better than the shiny dark green one you're using. I have both types.
I made this last night for a dinner party. I ordered several galangal roots for planting and kept one for cooking. The galangal went into the Miang Kham and also into your Tom Ka Gai recipe. We added a side dish of chicken satay and pickled vegetables. My guests went crazy over the Miang Kham. The small pieces of lime seemed to pull everything together into an explosion of flavor. I can't wait to make this again. For those who are thinking about doing this, to feed a party of 4 you won't need a pile of ingredients. A little bit goes a long way.
Made these for some good friends last night and oh my gosh were they fantastic bites of explosions of flavor. Only had them two other times (once in an award winning restaurant and the other made by a Thai friend) and these were at least as good. Every recipe I’ve made from Hot Thai Kitchen has been stellar. I so appreciate how Pailin doesn’t take shortcuts. I got a Thai granite mortar and pestle mostly to make Hot Thai Kitchen’s recipes and it has very much been worth it. Used a fresh coconut and toasted the shreds in an air fryer, got unroasted salted peanuts and roasted them fresh in the air fryer too. Just a, great, great recipe. The presentation is uniquely beautiful and the taste exceeds. Sooooo goooooood!
I tried it at a Thai restaurant. My wife ordered it. It looked like a rip off. Leaves with little things sprinkled on it. I will try it to make her happy. Ok, fold the leaf around the itty bitty ingredients. POW! Multiple flavors in one bite! Amazing!
I just learnt that there are two different betel. The one that you can eat, which is that chaploo leaves, and the ones that are for chewing which turns your mouth blood red. In Malay, the edible ones are daun kaduk and as for the chewing ones are daun sirih.
My mom often used raw collard green leaves, de-stemmed and cut into 2.5x2.5 inch squares, as we didn't have betel leaves readily available in DC when I was young. Maybe not as delicate in texture, but earthy and still delicious! Thanks for your recipe!
Hey I just subscribed to you a while ago and I already watch half of your recipes, they are so inspiring and well made. I know that I really enjoy a cooking show when I am looking the recipes with meat even if I am vegetarien. This one look delicious. As long as you keep posting your videos, I will keep enjoying them :)
I think that's lemon grass.. and Indian stores have these leaves too.. this is so common in India and Pakistan and Bangladesh. It's called 'paan' and you add sweet and somewhere savory ingredients like fennel seeds, dry roasted coconut, sugar cubes, a sweet rose jam, and depending on region to region, it can either be sweet or savory and a bit spicy. Love your videos!
I have been cooking Thai food for over 30 years and this is one of my all time favorites! I remember getting them at the weekend market in Bangkok in little triangle shapes in a bamboo stick. Love at first bite! Also, do you have a recipe for tuptim dessert?
thank you so much. I'm definitely in love with this dish. I had it 3 times in Krung thep, but never asked for the name of it. I think it's hard to get this leaves in Germany, but I will try it for sure
oh i love Miang kham ☘️🌿💚 I ate it in Bangkok and Chiang Mai🇹🇭🇹🇭Sweet bitter, sour and spicy... various flavors. I have also eaten with flowers. Very nutritious taste😜😜
we have something similar in india called paan, but it's more of a palate cleanser than a snack. it's made with betel leaves, areca nut, and spices, with some variations that include tobacco even. cross-cultural similarities are so neat!
Thank you so much-I feel like I learned from the best! Just served this and it was super popular. Thank you for being so specific about the ingredients. It was worth looking for the right limes, chiles, etc. Love it!!
Love this. Just made it today. But i use cashewnut, blue eyed anchovies and calamansi. As for the sauce, i just use sugar + molases syrup which i already had in my fridge (kind of lazy to make the real sauce. Ha ha.)
Really love the video. I used to buy packs of Miang Kham down on Rawai beachfront in Phuket.. Couple of old ladies were selling it there as well as those long things with rice in. It seems to be quite hard to find though being sold in packs like that. Also, เนื้อแดดเดียว love that but also not so easy to find in its best form
Bai cha pluu leaves are actually called 'wild pepper leaves' (Piper sarmentosum), not to be confused with 'betel leaves' (Piper betle), which are not used in miang kham and are called 'bai pluu' in Thai. Hope this helps.
I'd describe this as a very savoury salad, very pungent but weirdly very tasty. One of my favourite Thai snacks. Never thought to make it myself but I will now.
My aunty brought this today. This is one of the freshest dish ive ever tasted!!! The ingredients were not that fresh, so we had to replace the lime and onion/shallot. Still, tasted amazing! The sauce tastes like it needs special 'thai' ingredient but turn out it doesnt! Really really love this dish. Gonna try make it later when i can find the 'daun kaduk' (this is what we call the leaves in Malaysia) and that super special, crunchy thai small shrimp. Much love from Malaysia 😆
This is paan 😮😮 We in India have a tradition of eating betel leaves I.e. paan. Never thought it can be had like this. In India we eat it either eating with sweet spices and sweet dried fruits as a digestive or chewing with arecanut as an intoxicant
Hi Pailin! I'm your newest fan from Malaysia!!! I just had this miang kham (homemade of course) for my afternoon snack! Would love to try your sauce recipe! 😊😊😊
@@cjling9972 Hi CJ. Oh, it’s quite hard to buy daun kaduk here. I usually just pluck them from my friend’s backyard. They grow quite easily and quite a lot, especially in the bushes (next to banana trees).
Hi Afiq, can you pls describe how daun kaduk tastes like if eaten on its own? I got mine the plant today and tried the leaf a bit. It somehow tastes like raw mustard greens with a hint of spiciness, but not bitter. I wonder if I bought the right plant🤔
LEMONGRASS!!! i loooove lemongrass...the scent and the delicious flavour it gives certain dishes...especially thick gravied dishes such as sambal or turmeric with coconut and not forgetting tom yam...
Hi Pailin for the coconuts, can I roast grated coconut instead of chopped ones and save the step of blitzing it later? That’s what I currently hv? Will it be different?
Your small garden is so attractive and delicated but HK is too small so we cant have it but it is so good and nice to have a small one like this !!! It is so natural, beautiful and delicated to grow the plants, herbs an vegetables so we lke it and so we like Thailand and always go there for vacations !!! 👍👍👍🙋🙋🙋❤❤❤
Betel Leaf is called 'paan' in India and around. You may find them in relevant stores. But their quality changes after few days, so be careful. Usually it's eaten with many sweetening substance as a mouth freshener or believed to help digestion, and so eaten after lunch. But this recipe is something very new to me. Thank you.
This is not that kind of Betel Leaf. It's another variety, not spicy at all, a bit earthy that it compliments well with all the fillings and sauces. I've had raw paan before, it's too overpowering for me, but this miang kham is total gamechanger. I'm like tomyum and somtam are so yesterday 😅
You can also find betel leaves in Indian grocery stores. It's called paan. India has a similar thing as Thailand with this recipe. Also the betel leaves are used in some of the pujas and religious ceremonies
This was the first meal on my first day on my first trip to Thailand. In the Loyal Olchid Shelaton overlooking Chao Praya, it was super-delicious. (With the correct pronounciation the taxi-drivers were always puzzled, but substituting the L's for the R's always worked a treat.
I used to eat this all the time when I would go back to Lop Buri. So refreshing and bold ! thank you for showing ! hopefully I can mimic this here in the states
Had this at a wonderful thai restaurant in Goa, India. Was awesome..... Flavors complement each other perfectly for a wholesome tingly mouth feel .... Never want it to end. Also chewing betel leaf and beetle nut is very common in India .... Some are intoxicants and some are digestive aids like paan.
Our old nanny back in the Philippines used to chew betel. I didn't know its leaves are edible. There's a Thai restaurant here in Toronto called Pai that serve this. So good.
I’ve never thought about toasted coconut or peanuts. I used rice by cooking it, drying it out then I deep fry it in some oil until golden brown. I make my sauce different too. I use fish sauce, sugar && copped Thai chillies. Everything else stays the same.
I'm going to come home to Indonesia next week. I'll try making this then, because finding ingredients such as betel leaves or lovely mini shallots would be easier (and cheaper) than it is here in Germany. Oh, can I add like thin deep fried garlic 'chips' in the wrap? :D
My family and I tried this at a thai restaurant when I was a teenager and I fell in love with it. It's so hard to find on menus though! What are some alternatives to betel leaves that you all like to use?
Is the plant Piper sarmentosum? Not Indian betel leaf. I just found it at a plant nursery here in Dallas, TX two weeks ago. Looking forward to cooking with it.
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
i ever try this, when my university in malaysia have big event for graduation/convocation, there will be bazaar for food. my university really near to thailand, and there is one stand that sell thailand cuisine, i'm a bit curious because of this video. to be honest, i don't like raw ginger and onion and i thought it will have sharp/weird taste because of those ingredients. but, its really good actually, and you can't get enough for only 1 wrap.
Hello Pailin, Thanks for sharing your expertise..Would you serve Miang Kham as an appetizer or after dinner? In India, we serve, Betal Leaf after dinner...
I have that same tart plate (or a similar one)! Ha ha! I’m definitely going to make this. I don’t have shrimp paste, unfortunately… I wish I did…😞 But I have the rest. This looks damn delicious and I want to give it a try!
OMG We Indians always serve betel leaves and betel nuts after the meal and I always thought it was a very unique Indian tradition. In south it is served with edible slaked lime. this was a very traditional substitute for lipstick used in olden days by both men and women!!! In the north they prepare a sugary sauce as you did with dried rose petals and make a wrap as you did with fruit bits and coconut scrapping. The combination betel leaves and nuts enhance digestion. Some people even use tobacco. betel leaves and nuts along with banana is a must offering for all hindu ceremonies.
love u ur work is fascinating and inspiring Tell us something about Chola king ruled Thailand and their influence on Thailand food culture, pls do some of its signature dishes keep rocking
Just to be extra sure. Is there any other plant that looks like betel leaves? Cause I cycle a lot and I see these growing by peoples backyards but I'm not too sure if its betel leaves. I needed some for a steamed fish custard recipe but decided not to use the leaves cause I was scared they would kill me. The plant looks exactly the same as the one in your video so maybe it has to be betel leaves that's why people are growing it behind their houses.
Interesting, I usually see those leaves being chewed with betel nut by some old folks here in the Philippines, never seen that being eaten as a meal. Definitely gonna try this. Also, I'm pretty sure that's lemongrass. Never thought I can make authentic thai food with ingredients I can find at my lola's(grandma) back yard. XD Love these videos!
I was recently in Bangkok and had the great luck to taste these Minal Kham. I am a strict vegetarian and we also had the vegetarian version of these. Can u be so kind to post a vegetarian version of the sauce without the fish oil and shrimp sauces.
Hi Smita! She addresses most vegetation versions of each ingredient in the videos here hot-thai-kitchen.com/category/tutorials/ ... though don't know what you can do re the shrimp - maybe better to make a different sauce altogether? Cheers! Adam
I'm surprised that coconut is the main ingredient because I recently had this at a restaurant in Bangkok and that was the only ingredient missing strangely. There was also some tiny bits of dried pork and the sauce was a little darker but the flavor you described was spot on.
What part of Bangkok your parents live in? I just got back from Bangkok and Phuket. Bangkok was so dirty and so much poverty :(. But good food. Floating Market was beautiful, Wat Pho and other temples were beautiful. I've actually only really enjoyed Phuket! The islands were a great experience and as well as Night Market. So much tourists in Phuket, rarely say Thai people (besides the workers) and Bangkok, more Thai people.
Dat Le I feel like more tourists in Phuket too, because Phuket is so much smaller than Bangkok. You kinda can find a lot of them in a smaller place than in a bigger one.
HELLO LOVELY VIEWERS! **Important Note!** Even though I called these "betel leaves" in the video, I should have actually called them WILD betel leaves to distinguish them from the OTHER betel leaves that are not edible in this manner. The regular betel leaves are chewed for their psychoactive effects. Big difference!
--------
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Do you know anything about another Betel leaf that looks nearly the same but is more lime green and not really shiny? A Thai woman sold me a plant and said it was better than the shiny dark green one you're using. I have both types.
Apparently, I have it on good authority that the plant you call "wild betel" is Piper Sarmentosum. ruclips.net/video/5B2Cmjv1VnA/видео.html
@@reneeperry416 ruclips.net/video/5B2Cmjv1VnA/видео.html
I made this last night for a dinner party. I ordered several galangal roots for planting and kept one for cooking. The galangal went into the Miang Kham and also into your Tom Ka Gai recipe. We added a side dish of chicken satay and pickled vegetables. My guests went crazy over the Miang Kham. The small pieces of lime seemed to pull everything together into an explosion of flavor. I can't wait to make this again. For those who are thinking about doing this, to feed a party of 4 you won't need a pile of ingredients. A little bit goes a long way.
Made these for some good friends last night and oh my gosh were they fantastic bites of explosions of flavor. Only had them two other times (once in an award winning restaurant and the other made by a Thai friend) and these were at least as good. Every recipe I’ve made from Hot Thai Kitchen has been stellar. I so appreciate how Pailin doesn’t take shortcuts. I got a Thai granite mortar and pestle mostly to make Hot Thai Kitchen’s recipes and it has very much been worth it. Used a fresh coconut and toasted the shreds in an air fryer, got unroasted salted peanuts and roasted them fresh in the air fryer too. Just a, great, great recipe. The presentation is uniquely beautiful and the taste exceeds. Sooooo goooooood!
I tried it at a Thai restaurant. My wife ordered it. It looked like a rip off. Leaves with little things sprinkled on it. I will try it to make her happy. Ok, fold the leaf around the itty bitty ingredients. POW! Multiple flavors in one bite! Amazing!
I just learnt that there are two different betel. The one that you can eat, which is that chaploo leaves, and the ones that are for chewing which turns your mouth blood red. In Malay, the edible ones are daun kaduk and as for the chewing ones are daun sirih.
In
chaploo didnt make your mouth blood red but the ingredients in side that make it red call Areca nut
ดีใจมาก ทีเจอรายการของหนู จะส่งต่อให้ลูกๆดูค่ะ เพราะว่าคุณรู้จริง น่ารักพูดจาฉะฉาน รับรองหนูจะเจริญรุ่งเรือง ยิ่งๆขึ้นไปแน่นอนค่ะ😍
My mom often used raw collard green leaves, de-stemmed and cut into 2.5x2.5 inch squares, as we didn't have betel leaves readily available in DC when I was young. Maybe not as delicate in texture, but earthy and still delicious! Thanks for your recipe!
Hey I just subscribed to you a while ago and I already watch half of your recipes, they are so inspiring and well made. I know that I really enjoy a cooking show when I am looking the recipes with meat even if I am vegetarien. This one look delicious. As long as you keep posting your videos, I will keep enjoying them :)
Thank you!
I think that's lemon grass.. and Indian stores have these leaves too.. this is so common in India and Pakistan and Bangladesh. It's called 'paan' and you add sweet and somewhere savory ingredients like fennel seeds, dry roasted coconut, sugar cubes, a sweet rose jam, and depending on region to region, it can either be sweet or savory and a bit spicy.
Love your videos!
I knew the name betel was familiar
Just to clarify, it's not the "true" betel leaf or "paan". This is a leaf similar in appearance, but different in flavour.
Lemon grass is not paan leaf. Paan is betel leaf.
I have been cooking Thai food for over 30 years and this is one of my all time favorites! I remember getting them at the weekend market in Bangkok in little triangle shapes in a bamboo stick. Love at first bite! Also, do you have a recipe for tuptim dessert?
thank you so much. I'm definitely in love with this dish.
I had it 3 times in Krung thep, but never asked for the name of it.
I think it's hard to get this leaves in Germany, but I will try it for sure
Don't worry. You get betel leafs in almost every Asian supermarket in Germany.
oh i love Miang kham ☘️🌿💚
I ate it in Bangkok and Chiang Mai🇹🇭🇹🇭Sweet bitter, sour and spicy... various flavors.
I have also eaten with flowers. Very nutritious taste😜😜
I tried it the first time today. It has all the amazing flavours, except bitter. Well, I'd prefer it this way. Very nice indeed
we have something similar in india called paan, but it's more of a palate cleanser than a snack. it's made with betel leaves, areca nut, and spices, with some variations that include tobacco even. cross-cultural similarities are so neat!
Yum! I love Miang Kham! I've had it in Atlanta at a restaurant called Tuk Tuk.
Also the natural lighting in your mom's kitchen is beautiful!
Thank you so much-I feel like I learned from the best! Just served this and it was super popular. Thank you for being so specific about the ingredients. It was worth looking for the right limes, chiles, etc. Love it!!
I went to Thailand this past summer and this was served to us students. Soooo good! Love it and miss it!
This is my favorite when I was a kid back home in Trang, Thailand. Last time I had this in Thai restaurant in Oregon. i love it. Thank you.
Love this. Just made it today. But i use cashewnut, blue eyed anchovies and calamansi. As for the sauce, i just use sugar + molases syrup which i already had in my fridge (kind of lazy to make the real sauce. Ha ha.)
Thanks Khun Pailin! I love watching all your videos and torture myself because I miss everything about Thailand. Love you 😍.
Really love the video. I used to buy packs of Miang Kham down on Rawai beachfront in Phuket.. Couple of old ladies were selling it there as well as those long things with rice in. It seems to be quite hard to find though being sold in packs like that. Also, เนื้อแดดเดียว love that but also not so easy to find in its best form
Bai cha pluu leaves are actually called 'wild pepper leaves' (Piper sarmentosum), not to be confused with 'betel leaves' (Piper betle), which are not used in miang kham and are called 'bai pluu' in Thai. Hope this helps.
Oh the explosion of Flavours!! I love Miang Kum!! Thanks for sharing the recipe!
Oh i truly love this!!! It is the one snack I make sure to get whenever I am in Bangkok. Thank you so much for doing this recipe!!!
Oh, the days when we could travel.
I'd describe this as a very savoury salad, very pungent but weirdly very tasty. One of my favourite Thai snacks. Never thought to make it myself but I will now.
Hi, i have tried and the sauce taste great. My family and i love it so much. Thanks for the recipe.
Please make more videos of you in Thailand!! Maybe vlogs? Or taking us with you around town?
YES PLEASE!! We all want more! LOL!
My aunty brought this today. This is one of the freshest dish ive ever tasted!!! The ingredients were not that fresh, so we had to replace the lime and onion/shallot. Still, tasted amazing! The sauce tastes like it needs special 'thai' ingredient but turn out it doesnt! Really really love this dish. Gonna try make it later when i can find the 'daun kaduk' (this is what we call the leaves in Malaysia) and that super special, crunchy thai small shrimp. Much love from Malaysia 😆
It looks amazingly yummy. I cannot wait to go back to try this snack. Believe it or not I never did so far.
I want to go to Thailand because of your food 😊😋 I love Thailand food
I really want to try this recipe. Thank you for sharing this amazing video..
I love this!! It's so good and the flavors literally explodes in your mouth!
hello Mimi, thank you for showing and teaching us how to cook.
I live in Louisiana and that betal leaves grow like crazzzzzzzy!!!!! Love the fact that you speak so clearly
OH MY!
I just made this... I am waiting on the sauce to cool. I had this dish once at a Thai food festival in Kissimmee, Florida. Delicious!!
This is paan 😮😮 We in India have a tradition of eating betel leaves I.e. paan. Never thought it can be had like this. In India we eat it either eating with sweet spices and sweet dried fruits as a digestive or chewing with arecanut as an intoxicant
Hi Pailin! I'm your newest fan from Malaysia!!! I just had this miang kham (homemade of course) for my afternoon snack! Would love to try your sauce recipe! 😊😊😊
Hello afig may i know where u bought d daun kaduk in Malaysia?
@@cjling9972 Hi CJ. Oh, it’s quite hard to buy daun kaduk here. I usually just pluck them from my friend’s backyard. They grow quite easily and quite a lot, especially in the bushes (next to banana trees).
@@afiqhipni8265 Tks for yr kind reply
Hi Afiq, can you pls describe how daun kaduk tastes like if eaten on its own?
I got mine the plant today and tried the leaf a bit. It somehow tastes like raw mustard greens with a hint of spiciness, but not bitter. I wonder if I bought the right plant🤔
Yes, yes, yes. Thank you so much for this recipe, Pai. I love this snack and always wondered how to make the sauce.
LEMONGRASS!!! i loooove lemongrass...the scent and the delicious flavour it gives certain dishes...especially thick gravied dishes such as sambal or turmeric with coconut and not forgetting tom yam...
I end up watching this video at least once a week these days.
Hi Pailin for the coconuts, can I roast grated coconut instead of chopped ones and save the step of blitzing it later? That’s what I currently hv? Will it be different?
Your small garden is so attractive and delicated but HK is too small so we cant have it but it is so good and nice to have a small one like this !!!
It is so natural, beautiful and delicated to grow the plants, herbs an vegetables so we lke it and so we like Thailand and always go there for vacations !!!
👍👍👍🙋🙋🙋❤❤❤
Betel Leaf is called 'paan' in India and around. You may find them in relevant stores. But their quality changes after few days, so be careful. Usually it's eaten with many sweetening substance as a mouth freshener or believed to help digestion, and so eaten after lunch. But this recipe is something very new to me. Thank you.
This is not that kind of Betel Leaf. It's another variety, not spicy at all, a bit earthy that it compliments well with all the fillings and sauces. I've had raw paan before, it's too overpowering for me, but this miang kham is total gamechanger. I'm like tomyum and somtam are so yesterday 😅
You can also find betel leaves in Indian grocery stores. It's called paan. India has a similar thing as Thailand with this recipe. Also the betel leaves are used in some of the pujas and religious ceremonies
This is not the same as paan leaf, paan leaves are too strong
Thank you so much for this amazing recipe. I love betel leaves 👍🙏
I always wanted to try this Thai food! You guys eat like us Ghanaians healthy and earthy!! Nice👍🏿
This was the first meal on my first day on my first trip to Thailand. In the Loyal Olchid Shelaton overlooking Chao Praya, it was super-delicious. (With the correct pronounciation the taxi-drivers were always puzzled, but substituting the L's for the R's always worked a treat.
LOLZ
I used to eat this all the time when I would go back to Lop Buri. So refreshing and bold ! thank you for showing ! hopefully I can mimic this here in the states
i ate it for the first time at Lop Buri too !
อร่อยมาก
Had this at a wonderful thai restaurant in Goa, India. Was awesome..... Flavors complement each other perfectly for a wholesome tingly mouth feel .... Never want it to end.
Also chewing betel leaf and beetle nut is very common in India .... Some are intoxicants and some are digestive aids like paan.
Our old nanny back in the Philippines used to chew betel. I didn't know its leaves are edible. There's a Thai restaurant here in Toronto called Pai that serve this. So good.
Chewing betel is a different kind of betel actually :)
I was hoping that was the case!
What is betel in english??
I had this once whilst living in Bangkok and since then have been dreaming of eating it again !
I’ve never thought about toasted coconut or peanuts. I used rice by cooking it, drying it out then I deep fry it in some oil until golden brown. I make my sauce different too. I use fish sauce, sugar && copped Thai chillies. Everything else stays the same.
Thank you! 😋 Yumm. Where can I try these in US? I am in the Seattle WA. area.
I'm going to come home to Indonesia next week. I'll try making this then, because finding ingredients such as betel leaves or lovely mini shallots would be easier (and cheaper) than it is here in Germany. Oh, can I add like thin deep fried garlic 'chips' in the wrap? :D
Betal = ใบพลูกินกับหมาก
Wildbetal Leafbush = ใบชะพลูกินกับเมี่ยง
Finally! Pai I have been waiting for you to make it! I miss the flavor!
Thank u so much for ur recipe..i love miangkam a lot..because of the mco...its hard to find ....now i can do it on my own..yeayyy🥰🥰🥰😋
Wow an outdoor kitchen is that common in Thailand? That is so cool
Wow. Very nice vid as usual. And now I've just got to make a quick weekend jaunt to Bangkok for my Thai food fix.
I had these once on a visit to Vancouver - one of the best appetizers I've had. I will give this a try at home. Thanks :)
Looks delicious. I was wondering if you can make this recipe in the U.S. without the traditional steamer, khao kriab pak moh?
I used spinich leaves. Thank you for the recipes. Now my house is stinky. Lol ! This was my favorites snacks in thailand.
My family and I tried this at a thai restaurant when I was a teenager and I fell in love with it. It's so hard to find on menus though! What are some alternatives to betel leaves that you all like to use?
I just made it now..and its so delicious!!!❤❤❤❤
Sigh...I miss this a lot! Wish more Thai restaurants have this dish in their menu here in the Philippines, because they're pretty hard to find. 😔
Is the plant Piper sarmentosum? Not Indian betel leaf. I just found it at a plant nursery here in Dallas, TX two weeks ago. Looking forward to cooking with it.
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a few days old. You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
i ever try this, when my university in malaysia have big event for graduation/convocation, there will be bazaar for food. my university really near to thailand, and there is one stand that sell thailand cuisine, i'm a bit curious because of this video. to be honest, i don't like raw ginger and onion and i thought it will have sharp/weird taste because of those ingredients. but, its really good actually, and you can't get enough for only 1 wrap.
คิดว่าน้ำเมี่ยงคำ ทำเหมือนน้ำปลา หวานซะอีก ..Thank you Pai ;)
Hello Pailin, Thanks for sharing your expertise..Would you serve Miang Kham as an appetizer or after dinner? In India, we serve, Betal Leaf after dinner...
every time i visit Bkk, i tried it. Now I will try make the sos. The Leaf Wrap grow well at back of my house.
I love love mieng kum. I can eat this everyday.
very clear explanation and demonstrate
I have that same tart plate (or a similar one)! Ha ha!
I’m definitely going to make this. I don’t have shrimp paste, unfortunately… I wish I did…😞 But I have the rest. This looks damn delicious and I want to give it a try!
OMG.....mouth watering already. Don't use to get that from Malaysia. Love it when all the flavors explode in your mouth.
If you are in Thailand in some street market vendors will have the pre-wrapped on stick version that you may have a try.
god I love it.. this dish is like version of beda we have in India.. v have it after the mean... I'm definitely gonna make it
OMG We Indians always serve betel leaves and betel nuts after the meal and I always thought it was a very unique Indian tradition. In south it is served with edible slaked lime. this was a very traditional substitute for lipstick used in olden days by both men and women!!! In the north they prepare a sugary sauce as you did with dried rose petals and make a wrap as you did with fruit bits and coconut scrapping. The combination betel leaves and nuts enhance digestion. Some people even use tobacco. betel leaves and nuts along with banana is a must offering for all hindu ceremonies.
love u
ur work is fascinating and inspiring
Tell us something about Chola king ruled Thailand and their influence on Thailand food culture,
pls do some of its signature dishes
keep rocking
Very nice and yummy miang kham, thanks for sharing
Khap khun ka for sharing this, my all time favorite!
You are amazing with everything you cook
Wow! definitely gonna make this!
tank
you my dear darling friend...I learn something fr you
I love Miang kham so much I want it now but unfortunately the place in Manchester is no longer there where you could buy it
Just to be extra sure. Is there any other plant that looks like betel leaves? Cause I cycle a lot and I see these growing by peoples backyards but I'm not too sure if its betel leaves. I needed some for a steamed fish custard recipe but decided not to use the leaves cause I was scared they would kill me. The plant looks exactly the same as the one in your video so maybe it has to be betel leaves that's why people are growing it behind their houses.
Jonathan Lee It has a strange sweet smell
Amy 05 ahhh ok
You should get someone to confirm before you use it!
Pailin's Kitchen its okay if I die at least I die eating
Betel leaves are called "Tamalapaku" in Telugu and are often used in Hindu rituals!
The bai cha pluu leaves are also sometimes called 'wild betel leaves'.
Interesting, I usually see those leaves being chewed with betel nut by some old folks here in the Philippines, never seen that being eaten as a meal. Definitely gonna try this. Also, I'm pretty sure that's lemongrass. Never thought I can make authentic thai food with ingredients I can find at my lola's(grandma) back yard. XD Love these videos!
Indonesian galangal is pinkish and smells sweet. First time ever seeing yellow galangal..
i love you ms pailin, keep it up and more recipe please hahaha
"like shrimp snow globe" sooo cute :'3
Looks just like the lemongrass I planted last year in my garden..........
I'm trying to claim bonus point. I think it is lemongrass plant. hihi. love from Malaysia
I was recently in Bangkok and had the great luck to taste these Minal Kham. I am a strict vegetarian and we also had the vegetarian version of these. Can u be so kind to post a vegetarian version of the sauce without the fish oil and shrimp sauces.
Hi Smita! She addresses most vegetation versions of each ingredient in the videos here hot-thai-kitchen.com/category/tutorials/ ... though don't know what you can do re the shrimp - maybe better to make a different sauce altogether? Cheers! Adam
@@AdamHotThaiKitchen Thank u Adam
@@smitamehta1275 Any time :)
I'm surprised that coconut is the main ingredient because I recently had this at a restaurant in Bangkok and that was the only ingredient missing strangely. There was also some tiny bits of dried pork and the sauce was a little darker but the flavor you described was spot on.
Could be a different kind of miang they were going for.
I used to Love this stuff! My girl would buy in a plastic pack, all ingredients were 20 Baht. She would assemble and serve to me. I felt like a king.
What part of Bangkok your parents live in? I just got back from Bangkok and Phuket. Bangkok was so dirty and so much poverty :(. But good food. Floating Market was beautiful, Wat Pho and other temples were beautiful. I've actually only really enjoyed Phuket! The islands were a great experience and as well as Night Market. So much tourists in Phuket, rarely say Thai people (besides the workers) and Bangkok, more Thai people.
Dat Le I feel like more tourists in Phuket too, because Phuket is so much smaller than Bangkok. You kinda can find a lot of them in a smaller place than in a bigger one.
Lemongrass! It grows everywhere here in my backyard!
Indeed...i always love this dish nut difficult to find these leaves
SHRIMP SNOW GLOBE!!! HAHAHA!! too funny!! love that!
Pailin! Swaddee krap kun Pai!What cooking school would you recommend in Bangkok,not a flash Harry Place?
Thank you.