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If you ever find fresh betel leaves (bai chaplu, or piper sermentosum) and wonder how to use them in Thai cooking, you will be very pleased with the fantastic flavor of miang kham, a delicious Thai recipe. A more spicy variant of bai chaplu is known as bai plu. Bai plu, if mixed together with lime paste and betel nut, is an age-old chew that acts as a natural & addictive stimulant. Lime paste is made from cockleshells that are baked to a high temperature to produce unslaked lime, to which water is added; it is then pounded into an edible paste. Lime paste is also used in many forms of cooking, not only Thai food but in various bakery and fried foods worldwide. For Thai food, lime paste is used to make slaked lime water for candied bananas. Also, our favorite: Golden Thai Pastry Cups, "Kratong Tong". Ingredients: lime paste. Product of Thailand. |
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