Piper sarmentosum is a plant in the Piperaceae family is known as wild betel leaf.

pokok kadok in Malay. In Vietnam, the local name of Piper lolot – lá lốt –
When I was living in NTU, Singapore, near my apartment were these plants which my Penang friend picks to line her plate to cook her version of otak otak. Now, the Australian cooking competition are using a kind of leaves. Could be betel, or baichaplu. Have you used them? Piper sarmentosum is a plant in the Piperaceae family used in many Southeast Asian cuisines. The leaves are often confused with betel,[1] but they lack the intense taste of the betel leaves and are significantly smaller.

Piper sarmentosum is a plant in the Piperaceae family used in many Southeast Asian cuisines.and is known as wild betel leaf.

The leaves are used raw in SE Asian cuisine; for Thais use the leaves to make Mieng Kum(a popular snack) which is a mix of chopped shallots, lime, dried shrimp, green chillies an ginger all wrapped up in a wild pepper leaf. In Malaysia, the leaves are finely sliced and added to Nasi Ulam (Herb Rice) or as base for the Otak Otak wrapping.