Sunday, June 29, 2014

Burmese Laphet Thoht - The Recipe

Burmese Tea Leaves Salad
A very unique salad that Myanmar is famous for, the local population relishes and that visitors to the country must seek out is Laphet Thoht or Pickled Tea Leaves Salad. This is the recipe for that salad for which the sources for some of the ingredients and details (with photographs) of the procedure were described on my blog recently.


Ingredients: (makes 2 servings)

3 oz. pickled tea leaves, pounded with

Crispy Accompaniments:
1 Tbsp. fried beans (pe hlaw kyaw)
1 Tbsp. fried peas (ka lar pe)
1 Tbsp. dry-roasted unsalted peanuts (optional)

Salad Ingredients:
1 Korean/Chinese cabbage or 1/4 head regular cabbage, shredded
1 green chili, diced
1 seedless English cucumber, julienned
2 Roma tomatoes, julienned

Sauce Ingredients:
1 Tbsp. dark sesame oil
2 tsp. rice wine (aji mirin)

Garnishes:
1 small onion, sliced
2 Tbsp. deep fried onions
Juice of 1 lime


Directions:

  1. Prepare pounded pickled tea leaves.
  2. In a large bowl, layer salad ingredients, crispy accompaniments, sauces, pounded pickled tea leaves and mix well by hand.
  3. Top with garnishes and serve.



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