Main · Season 16

Roasted Bone Marrow, Jeow Som, Khao Jee & Betel Leaf Pomelo Salad

Name: Roasted Bone Marrow, Jeow Som, Khao Jee & Betel Leaf Pomelo Salad
Yield: 2
Ingredients: 1 cup glutinous rice; 1 cup water; 1 egg; 1 tbsp grapeseed oi; 10g butter; 1 tsp salt; 4 cloves garlic; 20g fresh ginger; 4 birds eye chili; 4 tbsp lime juice; 3 tbsp fish sauce; 2 tsp white sugar; 2 tbsp coriander, roughly chopped; 2 tsp finely diced shallots; 1 tbsp makrut lime leaves, stem removed and finely julienned; 6 Vietnamese mint, roughly torn; 6 betel leaves roughly chopped, washed and patted dry; 3 pomelo segments, roughly broken apart with hands; 4 bone marrow, cleaned; 3g salt; 3g pepper; 2 tbsp grapeseed oil

Nat Thaipun

Contestant · 03 Jul 2024

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Serves

Components

Ingredients

Season

Ingredients

Khao Jee

1 cupglutinous rice

1 cupwater

1egg

1 tbspgrapeseed oi

10gbutter

1 tspsalt

Jeow Som

4 clovesgarlic

20gfresh ginger

4birds eye chili

4 tbsplime juice

3 tbspfish sauce

2 tspwhite sugar

2 tbspcoriander, roughly chopped

2 tspfinely diced shallots

Betel Leaf Pomelo Salad

1 tbspmakrut lime leaves, stem removed and finely julienned

6Vietnamese mint, roughly torn

6betel leaves roughly chopped, washed and patted dry

3pomelo segments, roughly broken apart with hands

Roasted Bone Marrow

4bone marrow, cleaned

3gsalt

3gpepper

2 tbspgrapeseed oil

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

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Tagged

Betel LeavesBone MarrowVegetarian

Recipe by Nat Thaipun, Season 16. Originally published by Network 10 on 03 Jul 2024.

Original on 10 Play ↗