Burmese Tea Leaf Salad (Lahpet Thoke)

By Oishii Moments
December 6, 2014
2 Comments


Author Notes: Inspired by Absolutely MonicaOishii Moments

Serves: 4

Ingredients

TEA LEAVES:

  • 1 cup white vinegar
  • 1 cup water
  • 1/4 cup loose green tea leaves (Sencha)
  • 1/4 cup sesame oil
  • 1/4 cup avocado oil
  • 1 tablespoon Maggi seasoning
  • 1 tablespoon fish sauce
  • 1/2 lemon
  • 1 tablespoon ginger
  • 1 garlic clove
  • sea salt (to taste)

SALAD:

  • 1 head romain lettuce, chopped
  • 2 tomatoes, diced
  • 1/4 cup toasted sesame seeds
  • 1/3 cup unsalted roasted sunflower seeds
  • 1/2 cup unsalted roasted peanuts
  • 1/3 cup fried garlic
  • 1 lemon

Directions

  1. TEA LEAVES FERMENTATION: Sort tea leaves and remove any twigs or hard pieces.
  2. Boil vinegar and water. Steep tea leaves in liquid for at least 10 minutes. Then, drain and rinse.
  3. Soak tea leaves in cold water for 1 hour. Then, drain and squeeze out any excess liquid.
  4. In a food processor, add tea leaves, sesame oil, avocado oil, Maggi seasoning, fish sauce, lemon, ginger, garlic cloves, and sea salt. Process the tea leaf mixture until the leaves are finely minced into a paste. Store in an airtight glass container in a cool and dark place at room temperature for 2 days.
  5. PLATING SALAD: On a plate, place chopped romaine lettuce, tomatoes and lemon wedges. Place each of the remaining ingredients on the salad (sesame seeds, sunflower seeds, roasted peanuts and fried garlic). Add a LARGE scoop of fermented tea leaf paste to the center of the plate (add more if necessary).
  6. Just before serving, squeeze a lemon over the salad and toss together!

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Reviews (2) Questions (0)

2 Comments

Larissa R. December 23, 2014
I don't understand why there is 1c of vinegar in the ingredients when I don't see it being used in the directions.
 
Author Comment
Oishii M. December 29, 2014
Sorry! The vinegar should be heated with the hot water to steep tea leaves. I'll update the language in the instructions. Thanks for catching that!