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Lahpet thoke style salad (Burmese fermented tea leaves salad)


shain
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This is NOT an authentic recipe. It's just an attempt at recreation sans the namesake ingredient.

 

Salad:

  • Apx. 250 g (0.5 pound) cabbage, thinly shaved
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • -
  • 2 scallions, thinly sliced
  • 4-5 cherry tomatoes (or one plum tomato), diced
  • Fresh chili, thinly sliced, to taste
  • 3 tbsp sunflower seeds, well toasted
  • 1-2 tbsp chopped peanuts, toasted
  • Apx. 60g (2oz) fried/toasted peas/chickpeas/lentils (i.e. the kind you can snack on, not the raw dried one)
  • 2 tbsp crisp fried garlic chips (or crisp fried shallots)

Sauce:

  • 1 small garlic clove, minced
  • 1 tbsp minced ginger
  • About 1/2 tsp fermented shrimp paste
  • 1/2 tbsp sesame paste
  • 1 tbsp fish sauce (optional)
  • Apx 3 tbsp of lime juice, to taste
  • Chili, to taste
  • 1 tsp palm sugar / (dark) brown sugar
  • 1/3 tsp cumin (optional)
  • Salt, to taste (about 1/2 tsp)
  • A touch of MSG (optional)

 

 

Prep:

  • Mix cabbage with 1/2 tsp each of salt and sugar.
  • Let sit for about 30 minutes to tenderise. Do not rinse.
  • Plate the salad ingredients, optionally separating each veggie and the seeds. Dividing the ingredients in a radial fashion (wedges) is common.
  • Right before serving, add the sauce and mix the ingredients together.

 

If you plan on having leftovers, keep the crunchy ingredients separated and mix only the portion that you will eat immediately.

 

IMG_20190126_152143_1.thumb.jpg.5ab7f9467f4ccc0881df60ecc123f8b8.jpgIMG_20190126_152824_1.thumb.jpg.2477dfca9e1f6195dca24a28d5e48fbb.jpg

Edited by shain (log)
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~ Shai N.

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  • 3 years later...

My cousin's wife is from Burma (Chin) and they have visited for months  at a time on several occasions.   One of the highlights of their visits is the food they prepare and share.  The tea-leaf salad is a particular favorite.   So much so that she distributed ingredients and instructions for making it at home.   Unfortunately,  there seem to be a number of undisclosed ingredients,  but I thought the process she uses might be worth sharing. 

 

 

 

Burmese Tea Leaf Salad Directions

 

For those who received our tea leaf salad packets, below are directions on how to make it.

 

1. Open up the packet and you wil find two packages. (1) A package of seeds, beans and nuts. (2) Pickeled Tea Leaves

 

2. Cut one or two garlic cloves and set place in a small amount of oil (olive oil, vegetable oil, etc.) The amount of oil depends on how oily you like your salad.

 

3. Open the pickeled tea leaves package and let sit in the oil for 15 minutes or longer. This allows for the taste of the leaves to mix in with the oil and garlic.

 

4. In a larger bowl shred about half a cabbage (more if you like) and tomatoes. If you'd like to make it spicy, you can add a cut up thai chili pepper or jalapeno.

 

5. Mix oil/garlic/pickeled tea leaves with the cabbage and tomatoes. 

 

6. Right before you eat mix in the package of seeds, beans and nuts. You want to do this right before you eat because after an hour or two the beans and seeds become soggy and the taste of the salad is not as good.

Edited by donk79 (log)
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