Roasted Coconut Betel Leaves Recipe
Recipe By Australia’s Best Recipes
Often chewed after meals thoughout india and south-east asia, the betel leaf has antibacterial and anti-inflammatory properties, and contains an essential oil that aids digestion and gives it a wonderful fresh flavour. They may be small, but they form the basis for perfect bite-sized starters, sure to impress your dinner party guests. You can find them in asian grocers.
4.8
28 Rating -
Rate
Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Coconut Betel Leaves Recipe
- 0.13 cup Coconut flakes
- 25 gram Tempeh finely diced
- 3/4 tablespoon Tamari sauce
- 0.13 Lime juice only
- 1/4 teaspoon Coconut oil
- 3/4-1 piece 6 spring onions cut into cmsliced lengthways
- 5 Betel leaves dried rinsed
- 1/4 cup Mint shredded
- 1/4 cup Kimchi
Nutrition
value
value
131
calories per serving
8 g Fat4 g Protein12 g Carbs6 g FiberOther
Current Totals
- Fat8g
- Protein4g
- Carbs12g
- Fiber6g
MacroNutrients
- Carbs12g
- Protein4g
- Fiber6g
Fats
- Fat8g
Vitamins & Minerals
- Calcium99mg
- Iron2mg
- Vitamin A65mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B991mcg
- Vitamin B120mcg
- Vitamin C28mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium38mg
- Manganese< 1mg
- Phosphorus76mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Australia’s Best Recipes