Betel Leaves with Tempeh, Pickled Oyster Mushrooms, Coconut Yoghurt, Macadamias and Chilli Sambal - Chef Recipe by Matt Golinski

Ingredients

24 washed betel leaves
20 g tempeh, crumbled
1 golden shallots, finely sliced
1/2 cup snake beans, finely chopped into rounds
50mL peanut oil
30mL soy sauce
100 g oyster mushrooms, shredded
30mL rice vinegar
1 tsp sambal oelek
1 stalk lemongrass, finely chopped
1 golden shallot, peeled and rough chopped
1 clove garlic
1/4 cup coriander stalks, finely chopped
50mL sesame oil
50mL rice vinegar
50 g caster sugar
1 tsp salt
100 g coconut yoghurt
50 g macadamias, roasted and chopped
Coriander leaves to garnish

Method

In a hot pan, quickly fry the crumbled tempeh in a small amount of oil until lightly coloured, set aside.

In the same pan, fry the shallots and snake beans in the remaining oil for one minute and add to tempeh.

Stir through the soy sauce and set aside.

Fry the oyster mushroom in small batches in a hot pan until lightly coloured.

Season with salt and pepper and transfer to a bowl, mix with rice vinegar.

Place sambal oelek, lemongrass, shallots, garlic, coriander stalks and sesame oil in a food processor and blend to a fine paste.

Fry paste in a pan until fragrant. Add rice vinegar, sugar and salt and simmer for two minutes.

Lay the betel leaves shiny side up on a platter.

Place a tablespoon of tempeh mix in the middle of each leaf.

Top with oyster mushrooms, coconut yoghurt, macadamias and sambal. Garnish with coriander leaves.