There is a long list of why you should use Betel leaves that you can find on the internet, but what I like is its taste. Unlike grape leaves, its got this fancy fragrant when we cook it well on the BBQ or grill pan. The original and traditional way of making this is with extra lean ground beef, garlic, and beef fat. However, this meatless version will be another refreshing one for your family’s dinner or over a summer BBQ lunch.
- 5 soft white firm tofu, drain any excess liquid
- 2-3 big dried black fungus mushrooms. Soak in boiling water for 2-3 minutes then drain. Chop finely. Set aside
- 5-6 big dried shiitake mushrooms. Soak in boiling water for 2-3 minutes then drain. Chop finely. Set aside
- Betel leaves.
- Finely chopped leeks
- Cooking oils, salt, pepper, sugar
- Add the mushrooms in, saute until well cooked. Season with salt and pepper. Leave to rest.
- In a large cooking bowl, mix the mushrooms and tofu together, sprinkle some more salt and sugar if needed
- If you like to have more texture, can add finely chopped beans, corn, or carrot.
- Place a betel leaf, vein side up, and spoon about 1 tablespoon of the tofu filling at the base of the leaf. ( đặt thịt chay vào mặt sau, mặt bóng bên ngoài. Cuốn thịt chay từ cuống lá hướng đến đầu lá nhọn)
- Roll the wrapper once towards the top corner of the leaf and finish securing each by one small piece of toothpick. .
- Brush some oil before having them on your hot bbq or grilled pan.
- Serve hot with noodle, or rice paper, or net rice paper
Bon appetit !
Erin M. ❤