Betel leaves

4 Pomelo segmented

3 Green mango (Julienne)

4 Pomegranate

½ Roast coconut (grated)

1 squid cup Roast Peanuts (crushed)

½ bunch Mint

½ bunch Coriander

5 lg Red chili (Julienne)

2 bunch lg Spring onions (julienne)

Miang sauce

Combine the pomelo, green mango, pomegranate, chilli and spring onion together. Keep en place like this until ready to make up the mix. Just before service add the rest of the ingredients and bind together with miang sauce. Fold the betel leaf to make a pocket and place some of the mix inside. Stand the betel leaf up as shown and serve.


MIANG SAUCE

3k palm sugar

10 tbsp dried galangal

30 tbsp roasted coconut

600ml soy sauce or to taste

Water

To make the sauce dry the galangal and blend to a powder

Combine with remaining ingredients and simmer until the sauce has reduced by half

Skim regularly

Allow to cool