27min 4 ppl
Miang Kham Jay
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 8 steps
Medium: 31–60 min or 7–12 steps
145 kcalper person
Protein 6g
Carbs 20g
Fats 6g
About this dish
Betel leaves are piled with diced tofu puffs, roasted peanuts, shallot, ginger and lime, then finished with a sticky, sweet-salty-sour tamarind sauce. A vegetarian version of the classic one-bite snack.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Betel leaveswashed and dried20
- Thai shallotsfinely diced4
- Fresh Gingerpeeled and finely diced40 g
- Limesfinely diced, skin on1
Plant Proteins
- Fried tofu puffsfinely diced80 g
Tins & Jars
- Tamarind Paste1 tbsp
Dried Goods
- Roasted peanutsroughly chopped60 g
- Palm sugar100 g
- Water100 ml
Spices & Seasonings
- Dried Red Chilliesfinely sliced2
Oils & Condiments
- Light soy sauce1 tbsp
Utensils
- Chopping board
- Sharp knife
- Saucepan
- Mixing bowl
Method
1
Wash the betel leaves and pat dry, then arrange on a serving platter.
Approx. 5 minutes
2
Finely dice the shallots, ginger and lime, including the peel, and thinly slice the chilli.
Approx. 10 minutes
3
Roughly chop the peanuts and finely dice the tofu puffs.
Approx. 5 minutes
4
In a small saucepan, combine the palm sugar, light soy sauce, tamarind paste and water, and bring to a gentle simmer.
Approx. 3 minutes
5
Simmer for 8 minutes, stirring occasionally, until thickened to a sticky, syrupy sauce.
Approx. 8 minutes
6
Leave the sauce to cool for 5 minutes.
Approx. 2 minutes
7
Arrange small piles of the tofu puffs, peanuts, shallots, ginger, lime and chilli on and around the betel leaves.
Approx. 6 minutes
8
Spoon a little of the sauce over each leaf just before serving, or serve alongside for guests to assemble themselves.
Approx. 3 minutes
