Miang Kham (Wild Betel Leaf Wrap) - Hot Thai Kitchen! เมี่ยงคำ
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- เผยแพร่เมื่อ 16 ก.พ. 2017
- IMPORTANT UPDATE Note that 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!
Hello from my mom's garden in Thailand! I waited all year to come home and make miang kham, which is potentially the most unique tasting dish I've made so far on the show! There really isn't anything quite like it. You make a little cup with betel leaves, fill it with all sorts of goodies and top it all with a sweet-savoury sauce. It really is an explosion of flavours and textures, and a dish you must try at least once in your life!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the TH-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via TH-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
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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!
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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. th-cam.com/video/5B2Cmjv1VnA/w-d-xo.html
@@reneeperry416 th-cam.com/video/5B2Cmjv1VnA/w-d-xo.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.
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!
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 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!
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!
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!
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.
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 love this!! It's so good and the flavors literally explodes in your mouth!
Wow! definitely gonna make this!
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.
Finally! Pai I have been waiting for you to make it! I miss the flavor!
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?
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.)
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.
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.
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'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.
Yes, yes, yes. Thank you so much for this recipe, Pai. I love this snack and always wondered how to make the sauce.
Oh the explosion of Flavours!! I love Miang Kum!! Thanks for sharing the recipe!
I always wanted to try this Thai food! You guys eat like us Ghanaians healthy and earthy!! Nice👍🏿
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
hello Mimi, thank you for showing and teaching us how to cook.
I want to go to Thailand because of your food 😊😋 I love Thailand food
I had this once whilst living in Bangkok and since then have been dreaming of eating it again !
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 live in Louisiana and that betal leaves grow like crazzzzzzzy!!!!! Love the fact that you speak so clearly
OH MY!
Khap khun ka for sharing this, my all time favorite!
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.
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 😆
You are amazing with everything you cook
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
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.
I end up watching this video at least once a week these days.
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?
Thanks Khun Pailin! I love watching all your videos and torture myself because I miss everything about Thailand. Love you 😍.
คิดว่าน้ำเมี่ยงคำ ทำเหมือนน้ำปลา หวานซะอีก ..Thank you Pai ;)
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?
Please make more videos of you in Thailand!! Maybe vlogs? Or taking us with you around town?
YES PLEASE!! We all want more! LOL!
It looks amazingly yummy. I cannot wait to go back to try this snack. Believe it or not I never did so far.
รายการดีมากเลยคะ
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
Hi, i have tried and the sauce taste great. My family and i love it so much. Thanks for the recipe.
very clear explanation and demonstrate
Looks so yummy. Thanks!
i love you ms pailin, keep it up and more recipe please hahaha
I just made it now..and its so delicious!!!❤❤❤❤
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
Thank you so much for this amazing recipe. I love betel leaves 👍🙏
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
I want it! Btw Welcome Home!
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.
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. 😔
Pailin! Swaddee krap kun Pai!What cooking school would you recommend in Bangkok,not a flash Harry Place?
Thank you.
Indeed...i always love this dish nut difficult to find these leaves
Looks delicious. I was wondering if you can make this recipe in the U.S. without the traditional steamer, khao kriab pak moh?
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 :)
"like shrimp snow globe" sooo cute :'3
I really want to try this recipe. Thank you for sharing this amazing video..
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🥰🥰🥰😋
great stuff
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 love Miang kham so much I want it now but unfortunately the place in Manchester is no longer there where you could buy it
I'm trying to claim bonus point. I think it is lemongrass plant. hihi. love from Malaysia
I love love mieng kum. I can eat this everyday.
Love it Pailin
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
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!!
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.
If you are in Thailand in some street market vendors will have the pre-wrapped on stick version that you may have a try.
😍😍😍miang kham yes!!
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🤔
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.
Lemongrass! It grows everywhere here in my backyard!
what if I don't want to use shrimp. any alternative ?
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
I love this. Always have it when I visit BKK
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 😅
Sorry, betel leaf that you use, is it same kind use for betel nut?
miang kham... one of my favourite snack... love all the booms when i bite it...
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
Very nice and yummy miang kham, thanks for sharing
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??
น่ากินมากเลยครับ อยากปลูกต้นชะพลูไว้ที่บ้านเลย555
Whenever I'm at chatuchak, I can't help but buy quite a few of these to munch while shopping!
I so want to try this, preferably in a restaurant so I dont have to gather all the ingredients myself! I might struggle to find bai chaploo and Thai limes where I live.
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!
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.
SHRIMP SNOW GLOBE!!! HAHAHA!! too funny!! love that!
what is the benefits of the betel leaf? I mean the purpose for health. what it can cure or benefit? also can we use it usually of them.
YOOOO miang kham! My mom always drag me to eat it when we're home in Thailand c: We took a bunch of dried leaves and dried shrimp back to the U.S. but it wasn't the same LOL
I'm from Ko Samui and grew up eating this. I don't know where to find this type of leaf in the states. :(
OMG.....mouth watering already. Don't use to get that from Malaysia. Love it when all the flavors explode in your mouth.
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 !!!
👍👍👍🙋🙋🙋❤❤❤
The bai cha pluu leaves are also sometimes called 'wild betel leaves'.
Wow an outdoor kitchen is that common in Thailand? That is so cool