December 26, 2020
Ingredients
Let's Plant Meat - Minced Meat 150 g
Betel Leaf 25-30 Leaves
Peanut (roasted) To Taste
Coconut Meat (thinly sliced and roasted) To Taste
Lime (diced into small pieces) To Taste
Lemongrass (thinly sliced) To Taste
Chili (sliced) To Taste
Ginger (diced into small pieces) To Taste
Vegetable Oil (for stir fry) 15 g (1 Tablespoon)
How to Cook
1. Add Vegetable Oil in a pan with medium heat, add Let's Plant Meat to stir fry until cooked, then set aside to let it cool down.
2. Roll a Betel Leaf and add roasted Coconut Meat, Lime, Lemongrass, Chili, Ginger and cooked Let's Plant Meat into the leaf, then add Miang Kham sauce.
Miang Kham Sauce
Ginger (sliced and roasted) 6 g (½ Tablespoon)
Lemongrass (sliced and roasted) 6 g (½ Tablespoon)
Coconut Meat (sliced and roasted) 45 g (3 Tablespoons)
Palm Sugar 70 g (1/3 Cup)
Salt 2 g (½ Teaspoon)
Water 120 g (½ Cup)
Vegetable Oil (for stir fry) 15 g (1 Tablespoon)
How to Cook
1. Mince roasted Ginger and Lemongrass then add together with oil into a pot, using medium heat, stir fry then add Palm Sugar, Salt, and slowly add Water.
2. Slow cook the sauce until it is thicken then add roasted Coconut Meat and stir thoroughly until fragrant.
Suggestion
*Add Miang Kham sauce to your taste
*Change from Betel Leaf into Green Salad Leaf
*Roast Coconut Meat with low heat by slowly stir until it turns golden and crispy.