Burmese Tea Leaf Salad Recipe (Laphet Thoke)

Fermented tea leaves: These are the star of the dish, providing a unique, slightly tangy flavor that is characteristic of Burmese cuisine.

Shredded cabbage: Adds a crunchy texture and a fresh, mild taste to the salad.

Diced tomatoes: Brings a juicy, sweet, and slightly acidic element to balance the flavors.

Fried garlic: Offers a crispy texture and a rich, savory taste.

Roasted peanuts: Adds a nutty flavor and a satisfying crunch.

Sesame seeds: Contributes a subtle, nutty taste and a bit of texture.

Fish sauce: Provides a salty, umami flavor that enhances the overall taste of the salad.

Lime juice: Adds a bright, tangy acidity that lifts the flavors.

Chili flakes: Brings a touch of heat to the dish, balancing the other flavors.

When preparing fried garlic, make sure to slice the garlic cloves thinly and fry them in oil over medium heat until they turn golden brown. This ensures they become crispy without burning, adding a delightful crunch and flavor to your Burmese Tea Leaf Salad.

• fermented tea leaves - Substitute with pickled green tea leaves: If you can't find fermented tea leaves, pickled green tea leaves can provide a similar tangy flavor.

• shredded cabbage - Substitute with shredded kale: Kale offers a similar crunch and can be a nutritious alternative.

• diced tomatoes - Substitute with diced cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor.

• fried garlic - Substitute with fried shallots: Fried shallots offer a similar crispy texture and a slightly sweeter taste.

• roasted peanuts - Substitute with roasted cashews: Cashews provide a similar crunch and a creamy texture.

• sesame seeds - Substitute with sunflower seeds: Sunflower seeds can add a similar nutty flavor and crunch.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, making it a good vegetarian alternative.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and can be used in the same quantity.

• chili flakes - Substitute with crushed red pepper: Crushed red pepper can provide a similar level of heat and spice.

• To store your Burmese tea leaf salad in the refrigerator, place it in an airtight container. This will help maintain the freshness of the shredded cabbage, diced tomatoes, and other ingredients. It can be kept for up to 2 days.

• If you want to keep the salad for a longer period, consider storing the components separately. Keep the fermented tea leaves, fried garlic, roasted peanuts, and sesame seeds in individual containers. This way, you can mix them fresh when you're ready to eat.

• For freezing, it's best to avoid freezing the entire salad as the cabbage and tomatoes can become soggy. Instead, freeze the fermented tea leaves in a freezer-safe container. They can be stored for up to 3 months.

• When ready to use the frozen fermented tea leaves, thaw them in the refrigerator overnight. Once thawed, mix them with fresh shredded cabbage and diced tomatoes for the best texture and flavor.

• To maintain the crunchiness of the fried garlic and roasted peanuts, store them in a cool, dry place in airtight containers. Add them to the salad just before serving to keep their texture intact.

• Always add the fish sauce, lime juice, and chili flakes just before serving. This ensures that the flavors remain vibrant and the salad doesn't become soggy.

• If you have leftover salad that has already been dressed, it's best to consume it within a day. The lime juice and fish sauce can cause the cabbage and tomatoes to wilt if stored too long.

• Gently warm the fermented tea leaves in a microwave-safe dish for about 20-30 seconds. Be cautious not to overheat, as this can alter the delicate flavors.
• Lightly toast the roasted peanuts and sesame seeds in a dry skillet over medium heat for 1-2 minutes to refresh their crunchiness.
• For the fried garlic, you can reheat it in a small pan with a tiny bit of olive oil until it regains its crisp texture.
• If the shredded cabbage and diced tomatoes have become too soft, consider adding fresh ones to maintain the salad's vibrant crunch.
• Combine all the reheated components in a large mixing bowl, drizzle with a bit more lime juice and fish sauce if needed, and give it a gentle toss to mix everything well.
• Serve immediately to enjoy the refreshed flavors and textures.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Knife: To dice the tomatoes and shred the cabbage.

• Cutting board: A surface to safely chop and dice the vegetables.

• Measuring cups: To measure out the correct amounts of fermented tea leaves, cabbage, tomatoes, fried garlic, roasted peanuts, and sesame seeds.

• Measuring spoons: To measure the fish sauce, lime juice, and chili flakes accurately.

• Tongs: To toss the salad ingredients together evenly.

• Serving platter: To present the salad beautifully once it's mixed.

• Spoon: To drizzle the fish sauce and lime juice over the salad.

Pre-prep ingredients: Shred the cabbage and dice the tomatoes ahead of time to save minutes during assembly.

Use store-bought fried garlic: Opt for pre-made fried garlic to cut down on cooking time.

Batch roast nuts and seeds: Roast peanuts and sesame seeds in bulk and store them for future use.

Ready-made fermented tea leaves: Purchase fermented tea leaves from a specialty store to avoid the lengthy fermentation process.

Efficient mixing: Use a large mixing bowl to combine all ingredients quickly and evenly.