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The Lanna Eating Culture
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Acknowledgements
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Links
Chiang Mai University Library in collaboration with Information Technology Service Center
 
 
Miang Information of Expert
 
คลิ๊กเพื่อดูรูปใหญ่่Miang
 
            Miang is a popular kind of snack among Lanna people. Chewing miang after having a meal gives a clean feeling clearing away such unpleasant tastes as hot spicy as well as salty tastes. It also creates a good atmosphere of family gathering and chatting after a meal. Nowadays, the flavor of miang has been enhanced by adding some other ingredients to it to make it sour or sweet; or the elaborate kind called “miang song-khrueang” in which roasted coconut slices, young ginger slices, roasted dry nuts, juice of pickled garlic or salt are added.
 
Ingredients
1. Tea leaves40 Kg.
2. Water algae3 Bucket
Cooking method of Miang
Click for cooking method of Miang
 
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1. Pick tea leaves from the top five leaved of the bush. Tie a handful of them into a bundle. Do this until it fills a basket.
2. Pack them tightly in a jar and steam for 2 hours.
3. Pour out and let cool. Then squeeze the water out and tie them tightly.
4. Line the bottom with banana leaves and two layers of plastic sheets.
5. Place the bundles of miang in the container. Press hard on each layer or step on it to get the air out completely.
6. Place about 6 layers per container.
7. Close the plastic bag tightly.
8. Place banana leaves on top one more time. With a wooden mallet pound down a peg in the middle to make sure it is closed completely tight.
 
Tips
Pack the miang leaves into the jar as tightly as possible to prevent steam from seeping through the leaves when steaming. This will also prevent the leaves from turning reddish.
Tips
Miang leaves must be steamed on the same day they are picked in order to maintain their natural color. leaving them overnight will result in the leaves turning reddish.