LOLOT PEPPER LEAVES - This popular Thai ingredient is constantly confused for something else.
ฝัง
- เผยแพร่เมื่อ 4 พ.ค. 2024
- Episode: 770 Lalot Pepper
Species: Piper Sarmentosum & piper betel
Location: Chiang Mai, Thailand
Buy betel leaves: amzn.to/3wowCNc
Buy betel nuts: amzn.to/4brwrzl
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As I watched the comparison of the leaves I thought "that betel leaf looks pretty tough and sturdy in comparison." I feel vindicated in that observation now.
The gradual descent into disgust as you chewed the betel leaf version was GOLDEN
Are we sure he wouldn't like to have a second one, just to be sure it's bad...? 😂
The look of regret when you started chewing 😅
This leaf is used in a tasty Vietnamese meat ball thing called Bò lá lốt. It's amazing in soups like bánh đa cua.
Yes, I make it here in Australia from leaves I grow myself. A Viet friend at work showed me how to use it.
My local garden center here in Denmark (Plantorama) has carried piper sarmentosum for years. I grow it myself and use it for food. It's kind of fun, cause there's not that many resources (western atleast) about it, so it's fun to see you cover something that I've been eating for years.
Yes it’s easy to grow. I have it all through my garden here in Australia, and if I want a snack, I just pluck some out of the foliage!
Jared lives in NY. He finds some of the most exotic fruits ever seen at his local markets.
Also, can't find shallots 😂 I love this channel.
11:50 I was the one who pointed out the mispronunciation of "thua nao" in your last video about it, and I'm happy to say that the pronunciation is this video is miles better! Aside from tones, which I don't expect non-natives to get that easily, it's honestly on point! Keep up your hard work man!
Hi itsp!
Didn't expect to see you here lol
Nasturtium (tropaeolum majus) would be a great substitute. It grows abundantly, it’s roughly the same size as la lot, it is tender, and tastes peppery like watercress and arugula.
Good call!
Nasturtium is also easy to grow from seed (large seeds), very decorative, with large, bright yellow to deep orange flowers, and the leaves have an attractive look too.
In addition, you can eat the flowers and the flower buds, which can be turned into a kind of substitute for pickled capers, as they both have a peppery taste.
😂 your face getting progressively more like "..no, no, No, NO, NOooo..."
Apparently, betel has no psychotropic or toxic effects. There is legit pharamacological research that suggests it might have antimutagenic effects that slightly mitigate the effects of areca, similar to what you've heard.
All of the health drawbacks can be ascribed to the areca and slaked lime, as well as potential other additions such as tobacco.
While this isn't betel per se, you could similarly cook with betel, like many other true peppers such as hoja santa or chili wood.
Yeah that's kind of what I was expecting to given how many of the relatives are eaten without issue.
Yeah thats what he said in the video
I've seen the lolot leaves at my local Vietnamese markets. Usually frozen, sometimes fresh at the better stocked ones. Worth a shot!
Nice! I can't imagine doing this with the frozen leaves but thats good to know the fresh ones can be found.
@@WeirdExplorer from my experience, Lá Lốt (vietnamese name for lolot) is usually cooked in Vietnamese cuisine, so frozen makes sense for that preparation.
Your adventurous nature is always impressive.
A few herb stores (like Richter's in Canada, but they ship to the USA as well) will sell the plant. Should make a nice edible foliage houseplant for those of us outside the tropics. Piper inflorescences look like rattails, though, so there are prettier houseplants. This will just be a textured, lush, dark green thing, not an eye catcher. Vietnamese restaurants wrap beef meatballs in it. Jared, you need to eat succulent, delicious cow flesh.
By the sacrifice of one, many are saved.
Here in southern Philippines at Bicol region we call it NAPAW or wild betel leaf. It is different for real betel leaf or BUYO from mostly it corn that resembles tiny peppers and the shape of its leaves also it has a distinct taste.. BUYO is mostly used as nganga or used in traditional medicine NAPAW is used for nganga only.
ah.. I've seen frozen pepper leaves at the Filipino grocery here. maybe that's the same?
Reminds me of the Tasting History vids where Max traces back a weird ingredient to a single mistranslation in the middle ages 😂 Also I'm really curious to try miang kham, I wonder if anywhere around here makes it.
Link?
Which was that? The only weird ingredient I can think of that he’s used is asafoetida, which means “fetid gum.”
that ice cream looks amazing. i had sweet pan for the first time at a weeding in Delhi and my mind was blown!
So good!
I love piper samentosum, and I love miang kham. It is pretty irreplaceable in the dish. The closest and my favorite substitute is the Korean perilla leaf (Perilla frutescens, kkannip, sometimes described as a sesame leaf but I believe it's not that, so a similar story with lalot leaf). It's a great substitute, it's own flavor but a similar complexity and slight medicinal herbaceous quality, spicy but in a different way, more like cinnamon or anise. Very good with the whole suite of miang kham condiments. In Thailand there a variation I've had where they use very young mango leaves, it lends a tartness to the dish that's nice too.
As for the tua nao (you generally pronounced it correctly) it was probably more the amount you used, you used a fair bit, I'm imagining half or even a quarter would have been enough after toasting, which brings out the flavor
Hope you get a chance to try it with Korean Perilla leaves
hmm... I think I may have seen those at H mart. I'll look into it thanks!
I was wondering if this would be good with shiso or perilla leaves... did you also try shiso?
Miang actually mean tea in Lanna language, maybe fresh tea leaf also work as well.
The dish originally used tea leaves so that's probably where it gets the name. I'm not sure how they were prepared that way
When I lived in Thailand there was a period where I ate fried fish miang kham all the time. During the 2022 world cup it was literally every day for a month. One of my favourite dishes ever, so full of flavour
With my little Rhode Island garden, I can imagine doing something similar with large nasturtium leaves, which taste like radish but crunch like lettuce. (They also fit nicely on a burger bun, because they're round, and add a bit of spice to a backyard cook-out.)
At 3:58 that Thai person in the background was talking about making Miang Kham from the leaves as well!
When you were chewing on the Betel Leaf Mian Kham, the look on your face was just PRICELESS, dude, lol. Thanks for being the explorer, so viewers won't ever make the same mistakes. Sassafras Leaves might be a good wrap for something like this, too.
This might be interesting with Hoja Santa.
good idea. that would have a licorice spicy flavor to it
That leaf flick had me primed for like a hidden ace of hearts to pop up hahaha
I did magic in my teens... sometimes the flourishes just slip out. 😄
I was going to correct you that that’s not betel leaves, and yes you got it correct that’s piper sarmentosum. I have both betel and piper sarmentosum in my backyard. Big fan from Laos ☺️
I love your expedition videos.
More to come!
LOVE Miang Kham! It's like a fire works display of flavor! We had the wild pepper leaves growing here (south of Chiang Mai,) in abundence but this last hot season with months of days in the forties (that's Centigrade,) killed them off. As far as I know, the Corns are not used for cuisine but, of course, I could be wrong. There is another Piper that is called Dee Blee in Lanna (Northern Thai) and it is used in cooking. There's a whole magic mix of ingredients that go into making Pric Laarb (the spice for Lanna style meat salad,) Including Dee Blee, roasted Galangal root, Prickly Ash pods, some odd jumngle fruits ETC ETC I would not be suprized if the wild pepper corns are put into that. The mature, black corns have the "nine volt battery on the tounge" effect like prickly ash pods. Except....the effect lasts for minutes!
Fellow floral flavor enjoyer here! That betel ice cream sounds great. I'm a huge fan of rose ice cream so it sounds kind of like a similar vibe.
A little fyi you dont need music in your content your voice is soothing
So the betel leaf is the diet coke that people get to negate the mcdonalds burger and fries huh
Thanks for taking one for the team..😂
15:10 is the same face I made as I watched you chop with a dull knife
Perfect utilisation of the phrase, “Same, same, but different.”
Jared, you inspired me to go out in my garden and try a leaf of _Piper hederaceum..._ for years I've known it's edible, but I've only ever grown it as an ornamental garden plant. And I made the same faces as you did. I don't know _why_ all Australian native plants have convergently evolved to taste like astringent citrus pith, but it's a thing.
In Malaysia, we call it daun kaduk. Love it in steamed otak-otak and bubur lambuk.
I believe it's called wild pepper leaf in English here.
In Kelantan, Malaysia..we use this leaf ( daun kaduk) as one of the herbs ( ulam) in Nasi Kerabu.
Oh man I had Meetha paan and loved it! Looooved the candied fennel taste. Did not realize that betel was the spicy bit.
I wonder what this would taste like with shiso leaf. It seems different texturally but I love the strong fresh sort of peppery herbal taste.
I had Miang Kham in a Thai restaurant before, and they just used lettuce leaves. I knew that those weren't traditional, so its neat to see something more accurate. All the other fixings were the same though. I must aggree that it is an absolute EXPLOSION of flavor, I made the mistake of putting a few of those chili slices in my first bite and it took a few minutes of fire to wear off... those Thai chilies have a LONG lasting burn!
Betal and Lolot peper or Cha Plu are very different. I’d recommend something like wild mustard or even large basil. Also I wouldn’t recommend tua nao as fish sauce substitute. May be miso would be better
miso is a great idea for the sauce
Absolutely adore your Pink Flamingos Divine shirt in this episode
i feel like perilla leaves would be perfect replacement. easy to grow in eastern us and available at most asian markets. peppery and aromatic with good breakdown of the leaf allowing the contents to kinda crush together in the first couple of bites before releasing the explosion in your mouth.
Perilla is a pretty distinct flavor so it would be a little different, but also it is awesome so it would still be really good I am sure. Then again it's been decades since I've had a pepper leaf so maybe the two are closer than my memory is telling me they are.
'Work with the flavor of the leaf you got.' Wise words to live by!
lalot pepper leaves also found in vietnam as a form of fried rolls
they're delicious honestly, but they're uncommonly sold separately outside diners
preparation is simple, all you need is minced pork and lalot leaves
but since you're vegan, you might want to consider using tofu or vegan meat in place of minced pork
put the meat in a leaf then roll it down, make sure you insert the stem inside to keep the roll from open up (by puncture it into the leaf)
then fry them with moderate amount of oil (enough to cover the pan)
For travelers looking to find some while in Thailand just remember
Bai-sha-plu (ใบชะพลู) piper s.
Bai-plu (ใบพลู) piper b.
Very similar as you can see, and yes, they do often use the English word "betel" when describing piper m., I assume this is because the names are so similar in Thai. Isaan people also enjoy these leaves a lot, they call them "bai ee-leut" (ใบอีเลิด)
Whos the guy in the video that made the kava reference?
Man, I love this channel lalot!
I've used the invasive garlic mustard leaves and it works very well
I've got to give this a try. Obviously I won't be able to get my hands on the Piper Sarmentosum but it's got to be worth a try with lettuce leaves. I love the way it allows everyone at the table to have their own style.
Man, now I want to try this
I just wanted to say your channel is swiftly becoming becoming my little haven of comfort and sanity, given I usually watch politics/history/philosophy, and often it’s not so comforting.. I don’t see how you don’t have like 3x as many followers.
Also, you’ve inspired me to eat more fruit, so there’s various ways in which I think your channel is good for my health! 😄🙏
Yoooo making your own at the end is hype
This isn't really related to this specific video so much, but I just want to express my appreciation for you and your videos in general. I really like learning about food, and I love seeing all the interesting fruits and other plants you talk about, as well as the occasional recipe or whatever else. I love that you dig into the information and correct common misinformation. I love that your video titles and such are actually informative and not clickbaity. I appreciate that you're vegetarian (I dislike seeing meat-focused stuff). I love the way you are so good at describing flavors and aromas and such.
I found your videos not that long ago and they've quickly become some of my favorite to watch.
Anyway, that's all. Have a great day!
Thanks Jared.
I never found any persons in Thailand who use Betel leaves in Miang Kham in my life, so I think it miss translation too.
Another leaves that use in Miang Kham are lotus pedals (royal recipe), pickled tea leaves (north recipe) and (young) purple coraltree leaves (I think this is old recipe, it hard to find).
Sesame seeds are new addition for this recipe, but I think it work well.
You just presented a new way for me to try kale.
The preferred method of preparing kale for me is searing it with flavorful oil or bacon grease. I sprinkle with pink salt and pepper on my plate.
I just don't enjoy the flavor it gives as boiled greens.
But I really don't like anything boiled without added flavor.
I took a foods class in high school. One of the recipes my group of 3 prepared was a Shaker dish. Chicken Corn Soup. Boil a chicken, remove bones, return meat to pan, add corn, boil, serve.
When done it had gray clabbered stuff floating on top. I thought my straight A had just went down the crapper.
Nope.
Got an A+ and the class ate every last drop.
I ate a small bowl minus the gray stuff with a little salt and pepper.
It was good but I would have enjoyed it more with onion or anything that would add some flavor.
However I did learn that no matter what you have, you can still enjoy a pleasant meal in good company.
What you eat tonight gives you a new day.
If you have an abundance, prepare an extra serving or two and give it to someone who goes hungry alone.
The food means little.
The kindness of thought means everything.
Very interesting video!! Never seen that paan meetha ice cream but have had the "dessert" its based on many times.
Also those aromatic fillings you noticed in the ice cream are wrapped in the paan leaf/betel leaf and just popped in your mouth. It IS close to a medicinal preperation in flavor.
Thought it was funny that you compared it to toothpaste because its an after dinner breath freshener.
Btw I am American but have had it many times with indian friends and at Indian restaurants. I didn't know it was sort of obscure!
I think the betel leaves look nice is how a beautiful green leave it's have big leaves I like how is shaped like and I like how you put so much stuff in it
Glad you liked it! We usually fold it up into a samosa shape.
Great video! Another substitute could be nasturtium leaves. They're peppery. Also perilla leaves are used a lot in Korean cuisine.
Daun kadok, delicious when grilled too. It is thinner than betel leaf (sirih) and have softer aroma
Because of your video i started to plant every exotic plant that i have seen😂
That slow dawning face of regret after eating the betel leaf lol😂
Love the shirt ❤❤❤
try tatsoi leaves- delicious and easy to grow even in cool climates
Miang kham is soooo good!
Ooooooo, that ice cream would be right up my alley-I love purfumy foods. Man, I want some bad right now.
'It's REALLY good, it tastes like you're eating potpourri!'-Weird Explorer. You absolute mad lad
You could try Perilla Leaves. Koreans have eaten wraps using those leaves a lot of times. I personally don't go for it but it's pretty popular.
Vietnamese people use the LA lot leaves to wrap ground beef/pork and then grill it. That nuong la lot. It's delicious
To make things more complicate... (i love doing it) Miang Kham is the name of the dish, but not the name of the leaves that are just one ingredient in that dish. The name of the leaves is bai chaplu (ชะพลู). Bai is leaf in Thai. if you will say bai miang (ใบเมี่ยง), in the northern dialect they will think youre refering to tea leaves, and to the Burmese dish called La Phek, which is a salad made of fermented tea leaves (BTW as a vegetarian you must try it). Further, if you change the tone of the word miang to rising tone (try saying miang with the tone of "isnt it?" question) you get Bai Miang (ใบเหมียง) which is the Melinjo leaves, which are also used in dishes, but more in the south of Thailand. It is usually cooked with scambled egg, and served in restaurants, and has somewhat sweet taste. Also worth checking out!
My local vietnamese place has some dishes with Betel leaf - sadly I haven't tried it myself (yet) but it seems it's used as a wrap there as well (for meat or other protein). Maybe they use Betel leaf because it's easier to get in Europe but it seems it's definitely safe to eat.
I lalot pepper (upstate NY). Mostly I use them in dumpling filling style meatballs, stuffed into folded bamboo leaves and steamed. A very nice addition.
You can also use lolot leaves to whipe your ass. It leaves a pleasant pepperiness afterwards. And it is more ecofriendly than paper.
the more you know 🌈
You can try out Korean perilla leaves! They are tasty when eaten raw, popular in Korean food shops and similar to lolot.
I like the 70s sideburns.
I didnt know Kava was a piper! I grow Piper nigrum and Piper betel in Florida. Ill have to find some Kava now!
I've had identical to mieng kam done with a square of rice noodle instead of leaf. Ginger, lemon wedges, dried shrimp, peanuts... in Cambodian restaurants.
Yeah not a fan of the combination betel nut leaf as a stimulant but this similar looking leaf with that combination of flavors is pretty neat! Thanks for yet another educational video!!
Its called daun kadok (kadok leaf) in Malaysia and is used in a number of dishes especially in the north and east coast of the Peninsula.
You could really see from your face, you loved this.
there is another leaf we use for mieng kham. some people use thong lang (ทองหลาง) which is a little tougher and more fiberous
also cool divine shirt
Hi, I think large leaved lime/linden leaves could work as well. They have about the same size as the small pepper leaves and are very tender. They have little taste though and definitely no spice, but might be worth trying out. Lime/Linden trees should be able to be found in your area as well. Cheers
Can't remember the last time you had so much Regret eating something that wasn't that weird stink fruit- noni? 😂😂Bless your heart and your face. The smaller piper leaves look really yummy though, tbh. Looks like something you can just kind of put in the ground and forget until really bad weather kills it off before it reseeds.
that certainly was interesting
It was kind of strange to me that miang kham uses betel leaves. In Malaysia is called Daun Kaduk (Kaduk leaves). It's used in salad and dishes. I don't like it. Taste like soap and smell like bugs.
Yup.. it’s called the “kaduk” leaves all-right.. use in a variety of Malay cuisines especially with fermented durian
@@zaharuddintajularus454 the Nyonyas of Penang also use it in their dishes like Perut Ikan and their style of otak-otak which is steamed
Cilantro, Papalo, or Culantro? I don't think those could be used to wrap anything.
@@erikjohnson9223 Who's talking about cilantro?
@lylelaney8270 That is the food that reminds me of bugs (bedbugs in particular). Perhaps there are others. I have never lived in SE Asia, so a lot of more local herbs and vegetables will be unfamiliar to me (as a cold climate USA resident).
I'd love that ice cream. All of that description is to my taste.
I said this the last time I seen you wear it, “Cool shirt man!” 👌
And also, another awesome video thank you for all the work you do. We have all learned so much from you. 🍻
Awesome! Thank you!
I’ve never seen a face do actual gymnastics until you took a bite of your homemade been paste sauce with the beetle leaf.
Miang kham is one of my fav thai foods, glad there is a way to make it in the US! Thanks for eating it with betel leaf so I dont have to 😂
love the divine shirt :3
I've always "gross-enjoyed" the way meetha paan ice cream makes me feel like I got shampoo in my mouth. And I don't think it's the rose syrup because that's not weird to me. In face I smelled rose water while eating meetha paan ice cream and there was no match. It has to be the betel leaves.
When I tasted a raw betel leaf, I wasn't convinced.
The community garden I was in had a number of Koreans who would grow a cultivar of sesame for the leaves and not for the seeds. They told me that they wrap Korean barbecue in them. They were on the small side.
Damn thank you for your service . Two tours is tough 😅
I want to visit Thailand sooooo bad!!
When you mentioned people that can't stand floral flavors I literally raised my hand because I'm one of them 🤪 And, although I'd probably be repulsed by the flavor as you said, I'd still try it.
Meetha Pan is a Beetle leaf preparation with no intoxicants(sweets, candies, coconut, fennel, honey, mint etc). I think these days in India it is the primary use of beetle leaf, and the stimulant use is more taboo these days, and less prevelant imo.
Thai people also use Indian Coral leaf or lotus pedal to wrap Miang Kham.
And I would highly recommend you guys to try Lay's Miang Kham flavor if you come to Thailand.
The Toki Pona T-Shirt from Keenan♥️♥️♥️
Still an interesting video. Now are the proper leaves available in seed base to grow? Really interested in making this. Needs more heat in which I'm able.
I could see doing this with large garlic mustard leaves.
3:54 Thank you Keenan the new vessel that harbour's The Steven The Steven is all knowing🤎🤍🤎🤍🤎🤍🤎🤍🤎🤍🤎🤍🤎🤍🤎🖤
I woud be interested see how kudzu works as a soft slightly peppery common edible leaf