If you’re a fan of the Thai starter ‘betel leaves’ you have to try growing your own betel leaf plant. What we in Australia call betel leaves are actually the leaves of the Pepper Tree but from the same family.
When you next buy a bunch of betel leaves or pepper leaves from your Asian grocer save a few stalks and keep them in warm water in a warm place until they root. This can take up to four weeks so be patient. Once you have a few roots it’s time to plant! I will keep you posted about how my little transplant fares….
my two betel stalks
a pot with enough depth to support a small betel tree
good quality potting mix. Also add some dynamic lifter or similar
fill your pot up with soil
plant your cutting
water, and find your betel plant a comfy spot in the sun
Betel leaves ( from Arun Thai Restaurant, Sydney)
1 teaspoon shrimp paste
1 teaspoon vegetable oil
1 teaspoon finely chopped galangal
1 teaspoon finely chopped shallot
1 tablespoon finely chopped root ginger
1 teaspoon dried shrimps, finely blended
4 tablespoons toasted, shredded coconut,
5 tablespoons water
3 tablespoons palm sugar
1 tablespoon fish sauce
12 betel nut leaves or pepper tree leaves
2 tablespoons dried shrimps
2 tablespoons diced root ginger
2 tablespoons diced lime (skin on)
2 tablespoons diced shallot
80g (2 3/4 oz) toasted, shredded coconut
2 chillies sliced into rings
First make the sauce. Wrap the shrimp paste in foil and grill it for 2-3 minutes, until the paste is dry. Heat the oil in a small pan and fry the galangal, shallot, ginger and stir for two minutes until aromatic. Add the dried shrimps, shredded coconut, water shrimp paste, palm sugar and fish sauce and stir over a low heat until the sauce thickens. The consistency should be quite sticky and taste both salty and sweet. Remove the sauce from the heat and cool.
To serve, spoon a little of each ingredient onto betel leaves and top with a dollop of sauce. Wrap leaf into bite-size piece and enjoy!