Bai Cha Plu

Bai Cha Plu is a fragrant and refreshing Thai side dish made from wild betel leaves, packed with aromatic herbs and spices. This dairy-free recipe offers a delightful balance of flavors and textures, perfect for enhancing any meal.

Ingredients

• Bai Cha Plu (betel leaves) - 10 leaves
• Cooked quinoa - 100 grams
• Coconut milk - 60 ml
• Lemongrass (finely chopped) - 1 stalk
• Galangal (finely chopped) - 1 tablespoon
• Fresh cilantro (chopped) - 2 tablespoons
• Mint leaves (chopped) - 2 tablespoons
• Chili flakes - 1 teaspoon
• Lime juice - 30 ml
• Salt - to taste

Steps

1. In a medium bowl, combine the cooked quinoa, coconut milk, lemongrass, galangal, cilantro, mint leaves, chili flakes, lime juice, and salt. Mix well until all ingredients are evenly incorporated.
2. Take a betel leaf and place a spoonful of the quinoa mixture in the center. Fold the leaf over the filling to create a small parcel.
3. Repeat the process with the remaining betel leaves and quinoa mixture.
4. Arrange the parcels on a serving plate and serve immediately, garnished with additional herbs if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 28 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from fresh herbs and betel leaves.
• Provides a good source of healthy fats from coconut milk.

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