- This topic has 7 replies, 2 voices, and was last updated 10 years, 7 months ago by .
- You must be logged in to reply to this topic.
Does anyone know where I can get a betel leaf cutting from? Recently did a trip to Thailand, attended 1/2 day cooking school and they used this, was yummy as a pre dinner morsel. I’m out Ipswich way.
We’ve got miles of the stuff – wouldn’t mind a copy of the recipe… we don’t use it
Any chance of a cutting? 🙂
I will look recipe up for you tonight and post it.
Make a sweet syrup:
4 tbsp brown sugar
1 tsp salt
1 cup water
1 tbsp sliced genger
1 tsp sliced shallot
Mix the ingredient well and simmer on low heat until sticky.
roasted coconut meat
lime with skin on
the above three items are cut into very small pieces about 5mm square.
chillies thinly sliced optional
How to eat:
Fold the betel leaf as a cup, fold lengthwise, then fold about 1/3 up. Open out like a little cup. Put in a few peanuts some of the coconut and a piece of each of the ginger, shallots lime and chillie. Top with a drizzle of the sweet syrup. Fold the top of the leaf over. Now place the whole lot into your mouth and chew it slowly. You will touch all flavours at one time.
This is so yum you only eat 2 or three – it is just used as a welcome snack.
Does anyone know where I can get a betel leaf cutting from? Recently did a trip to Thailand, attended 1/2 day cooking school and they used this, was yummy as a pre dinner morsel. I’m out Ipswich way.[/quote
Anyone growing this able to send me a cutting?
Just to make sure we’re talking about the same plant…
And if so, any advice on how to post it so it survives?
That looks like it.
It is a vine?
I’ve received cutting in the mail from nurseries, they just wrap in layer of damp newspaper popped inside a plastic bag and posted in a postbag.
Thanks to a wonderful person on another forum I am now the proud owner of a Betel. Now just a small wait till it grows before I harvest some leaves for cooking.