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  • 4servings
  • 5minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 5 pomegranates , eeds scooped out

  2. 1/2 coconut , flesh shredded and roasted till golden

  3. 2 tbsp coriander , leaves picked

  4. 2 tbsp mint leaves , ripped

  5. 1 spring onion , cut into short, fine strips

  6. 1 tbsp crushed roasted peanuts

  7. 1 bird's eye chilli , chopped

  8. 4 betel leaves

  9. 225 g palm sugar

  10. 55 ml water

  11. 4 slices of galangal , roasted and ground

  12. 4 tbsp fish sauce

  13. 3 tbsp tamarind water

Instructions Jump to Ingredients ↑

  1. First make the miang sauce. Place the palm sugar and water in a pan. Bring to the boil, stirring, and simmer until it becomes a thick syrup.

  2. Add the galangal, then the fish sauce and tamarind water, mixing well.

  3. Place the pomegranate seeds, shredded coconut, coriander, mint, spring onion, peanuts and chilli in a bowl. Add three tablespoons of the Miang sauce and toss thoroughly.

  4. Divide the pomegranate mixture neatly among the betel leaves and serve.

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