One-Bite Thai Flavor Bomb Salad Wraps (Miang Kham)
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Date: 2021-07-07
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Comments and reviews: 9
Danielle
I appreciate the little rant about dumbing recipes down. Substitutions should, in my opinion, always be made to accommodate the inventory of your local grocery store, if at all possible. If I have to drive across town to buy two ingredients from the fancy Korean supermarket, I'm not going to make it, and then I don't get to appreciate the idea that the recipe represents. The people who invent these recipes are absolutely using the ingredients they can find locally to create the food they imagined. They aren't driving all over creation to get specific ingredients, so it doesn't make sense for me to do that either. Just because the ingredients are a little different doesn't mean the idea of the original isn't intact.
When you, as an American, present foreign recipes to your viewers, you should mention the original ingredients, which you always do, but it's your responsibility as an educator to make this hobby as approachable as possible. Giving alternate ingredients that most Americans can find is the best way to go about doing this. For doing that all these years, thereby getting me into cooking, I thank you.
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I appreciate the little rant about dumbing recipes down. Substitutions should, in my opinion, always be made to accommodate the inventory of your local grocery store, if at all possible. If I have to drive across town to buy two ingredients from the fancy Korean supermarket, I'm not going to make it, and then I don't get to appreciate the idea that the recipe represents. The people who invent these recipes are absolutely using the ingredients they can find locally to create the food they imagined. They aren't driving all over creation to get specific ingredients, so it doesn't make sense for me to do that either. Just because the ingredients are a little different doesn't mean the idea of the original isn't intact.
When you, as an American, present foreign recipes to your viewers, you should mention the original ingredients, which you always do, but it's your responsibility as an educator to make this hobby as approachable as possible. Giving alternate ingredients that most Americans can find is the best way to go about doing this. For doing that all these years, thereby getting me into cooking, I thank you.
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pqrs_987
speaking of betel leaves, do you know about _paan_, Chef John? It's a thing (not sure i'd call it 'food') sold by street vendors in the northern half of India; people go out and eat it after their meals as a digestive and/or as a mouth freshener. Similar to the above recipe, it consists of multiple items rolled into a betel leaf and inserted whole into the mouth in one bite; although after all the chewing has been done, it is not swallowed, but is spat out, and is the cause of red stains on the walls in many cities.
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speaking of betel leaves, do you know about _paan_, Chef John? It's a thing (not sure i'd call it 'food') sold by street vendors in the northern half of India; people go out and eat it after their meals as a digestive and/or as a mouth freshener. Similar to the above recipe, it consists of multiple items rolled into a betel leaf and inserted whole into the mouth in one bite; although after all the chewing has been done, it is not swallowed, but is spat out, and is the cause of red stains on the walls in many cities.
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Kenyatta
Honestly one thing that really gets on my nerve is when people complain about a recipe not being authentic mostly because there s really no such thing.
Chef John, you did what people have been doing for thousands of years which is using what they have. Also, in my travels one thing I ve found is that you can have two grandmothers from the same village that make the same dish and do using two different methods and/or ingredients. Honestly I wouldn t worry about what people like that say as long as you like it.
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Honestly one thing that really gets on my nerve is when people complain about a recipe not being authentic mostly because there s really no such thing.
Chef John, you did what people have been doing for thousands of years which is using what they have. Also, in my travels one thing I ve found is that you can have two grandmothers from the same village that make the same dish and do using two different methods and/or ingredients. Honestly I wouldn t worry about what people like that say as long as you like it.
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Rapp
Remember eating Miang Kham in Bangkok all by my lonesome. I picked it from the menu because it sounded exotic. But once the food arrived I didn't have a clue how to eat it and looked at it dumbfounded. So the very patient and kind waiter showed my dumb self, using a gestures and the occasional English word how on how to do it. Once I got the hang of it, it was very delicious and remain one of my fondest food-related memories.
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Remember eating Miang Kham in Bangkok all by my lonesome. I picked it from the menu because it sounded exotic. But once the food arrived I didn't have a clue how to eat it and looked at it dumbfounded. So the very patient and kind waiter showed my dumb self, using a gestures and the occasional English word how on how to do it. Once I got the hang of it, it was very delicious and remain one of my fondest food-related memories.
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John-Paul
I live in Thailand. My wife is Thai and I have three half-Thai daughters. I would like a half-Thai son to complete the set. I will make this for my wife. If it results in a son, I will name him partially in your honor (middle name, which is great becuse it's part of my name too. I'll let you know how this goes.
Oh, I can get lemongrass. but I think I'll use a bit of keifer lime as well as the lemongrass.
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I live in Thailand. My wife is Thai and I have three half-Thai daughters. I would like a half-Thai son to complete the set. I will make this for my wife. If it results in a son, I will name him partially in your honor (middle name, which is great becuse it's part of my name too. I'll let you know how this goes.
Oh, I can get lemongrass. but I think I'll use a bit of keifer lime as well as the lemongrass.
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Good
I tried a version of this at a vegan Thai place called Chuchai in Montreal. I thought they invented it. I guess not! I seem to remember the leaf they used had an unusual taste and appearance (there is a large Vietnamese community in Montreal, so it's possible they had access to the real deal leaf) But it's an amazing dish glad to have the recipe!
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I tried a version of this at a vegan Thai place called Chuchai in Montreal. I thought they invented it. I guess not! I seem to remember the leaf they used had an unusual taste and appearance (there is a large Vietnamese community in Montreal, so it's possible they had access to the real deal leaf) But it's an amazing dish glad to have the recipe!
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Mme
Yum. Another Chef John masterpiece! Looking forward to the members chat to ask him directly about reasonable substitutes for bird's eye pepper (they scare me, what else can I use that sauce with, and how long the sauce will keep in frig. Love being able to chat live and ask questions with the greatest Chef online. Thanks again, Chef!
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Yum. Another Chef John masterpiece! Looking forward to the members chat to ask him directly about reasonable substitutes for bird's eye pepper (they scare me, what else can I use that sauce with, and how long the sauce will keep in frig. Love being able to chat live and ask questions with the greatest Chef online. Thanks again, Chef!
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Anisa
I'd like to know what the other foods that blew your mind were. I've experienced it just a few times in my life, one notable and simple example being a warm hard boiled egg sliced in half with a small pat of salted butter placed on the yolk to soften and melt. My co-worker introduced it to me; it was magical and mind-blowing!
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I'd like to know what the other foods that blew your mind were. I've experienced it just a few times in my life, one notable and simple example being a warm hard boiled egg sliced in half with a small pat of salted butter placed on the yolk to soften and melt. My co-worker introduced it to me; it was magical and mind-blowing!
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Richard
You are right about the flavor. It can only be described as an explosion in your mouth. It was one of my favorite snacks in Thailand and I could buy it in the local market near my apartment; it came in a sort of kit with everything except the lime already chopped and ready to use for 50 THB (about 1. 75.
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You are right about the flavor. It can only be described as an explosion in your mouth. It was one of my favorite snacks in Thailand and I could buy it in the local market near my apartment; it came in a sort of kit with everything except the lime already chopped and ready to use for 50 THB (about 1. 75.
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