Burmese Betel leaves with Savory Chicken




Burmese Betel Leaves with Savory Chicken

Recipe only

Betel leaves are eaten throughout Southeast Asia and this Burmese betel leaves recipe with savory chicken is popular among the locals, the nut of this tree has become a problem with some people as it can become addictive. This is a fun and tasty recipe to make for something new. Give it a try if you can find fresh betel leaves.

INGREDIENTS

2 tablespoons peanut oil
4 Asian shallots, finely sliced
2 garlic cloves, crushed
150 g chicken mince, or pork will just as well
2 tablespoons tamarind puree
1 tablespoon dried shrimp, chopped
2 tablespoons palm sugar
1 cm piece of ginger, grated
2 bird's eye chilies, finely chopped
1 tablespoon roasted peanuts, chopped
1 tablespoon chopped coriander leaves
16 betel leaves
fresh lime wedges, for squeezing over the dish


METHOD

1. Heat the oil in a wok and fry the shallots and garlic for a minute or two until they brown. Add the chicken and fry it until the meat turns opaque, breaking up any lumps with with a wooden spoon. Add the fish sauce, tamarind puree, shrimp and palm sugar and cook everything together until the mixture is brown and sticky. Stir in the ginger, chilies, peanuts and coriander leaves.

2. Lay the betel leaves out on a large plate and top each leaf with some of the mixture. Serve with the lime wedges to squeeze over the mixture.
Location: South East Asia

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