Uploaded May 2025 | Updated September 2026, 2 weeks ago
Wild betel leaves or "buyo" is an umami-packed edible leaf that can be found in different parts of the world like Thailand, Bangladesh, and Sri Lanka. 🌿 In this recipe, we drew inspiration from Miang Kham, a popular Thai appetizer and added a local twist to it. 😋
What should we cook next? Let us know in the comments if you have any series ideas that we can try! 🌱
WILD BETEL LEAF WRAPS (LAING-STYLE MIANG KHAM)
Ingredients:
12 wild betel leaves
½ cup coconut milk
¼ cup dried shrimp, chopped
¼ cup toasted peanuts, chopped
1 tbsp bagoong
1 red chili, chopped
2 cloves garlic, minced
Procedure:
1. Simmer coconut milk, dried shrimp, bagoong, and garlic until slightly thickened.
2. Place a small spoonful of the mixture on each betel leaf. Add peanuts and a slice of chili.
3. Roll or fold into bite-sized wraps.
Wild betel leaves or "buyo" is an umami-packed edible leaf that can be found in different parts of the world like Thailand, Bangladesh, and Sri Lanka. 🌿 In this recipe, we drew inspiration from Miang Kham, a popular Thai appetizer and added a local twist to it. 😋
What should we cook next? Let us know in the comments if you have any series ideas that we can try! 🌱
WILD BETEL LEAF WRAPS (LAING-STYLE MIANG KHAM)
Ingredients:
12 wild betel leaves
½ cup coconut milk
¼ cup dried shrimp, chopped
¼ cup toasted peanuts, chopped
1 tbsp bagoong
1 red chili, chopped
2 cloves garlic, minced
Procedure:
1. Simmer coconut milk, dried shrimp, bagoong, and garlic until slightly thickened.
2. Place a small spoonful of the mixture on each betel leaf. Add peanuts and a slice of chili.
3. Roll or fold into bite-sized wraps.
