TITLE

HOT DINNER

PUB. DATE
May 2012
SOURCE
Evening Standard;5/24/2012, p47
SOURCE TYPE
Newspaper
DOC. TYPE
Article
ABSTRACT
BEEF IN BETEL LEAVES (BO LA LOT) Dark green, heart-shaped betel leaves can be found in Thai or Vietnamese food shops. They will be nestling in chiller cabinets, wrapped in cellophane packets alongside the herbs. Use any duds in stir-fries and just concentrate on stuffing the large, unblemished leaves for your own sanity. While you're in the shop, look for Vietnamese curry powder. It's sweet, bright, highly fragrant and perfect with the beef. Makes about 48 (six each) Preparation: 30 minutes Cooking: 10 minutes ?5 tbsp peanuts, toasted and crushed or chopped 700g coarsely minced beef 2 garlic cloves, very finely chopped 2 lemon grass stalks, bulbous ends only, very finely chopped 3 spring onions, white parts only, finely chopped 1 tsp curry powder 1 tbsp fish sauce 2 tsp caster sugar 1/2 tsp freshly ground white pepper 45-55 large betel leaves (you'll need 2 large bunches) Combine 3 tbsp of the crushed peanuts with all the remaining ingredients except the betel leaves. Season with a pinch of salt. Take a betel leaf and lay it shiny side-down on a work surface. Take 1 heaped tsp of the beef mixture, rolling it into a fat log. Place this on the pointed end of the betel leaf and roll up tightly, piercing the stalk end through the leaf to secure � use cocktail sticks if you have to. Repeat to make 48 rolls � you'll get quicker as you go.
ACCESSION #
75905027

 

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