Tea Leaf Salad Recipe (Laphet thoke)

Fermented tea leaves: These are the key ingredient, providing a unique, slightly tangy flavor.

Cabbage: Adds a crunchy texture to the salad.

Tomatoes: Provide a fresh, juicy element.

Fried garlic: Adds a crispy, aromatic touch.

Roasted peanuts: Contribute a nutty flavor and crunch.

Sesame seeds: Enhance the salad with a subtle, nutty taste.

Dried shrimp: Optional, but adds a savory, umami flavor.

Lime juice: Adds a zesty, refreshing acidity.

Fish sauce: Provides a salty, savory depth.

Chili flakes: Optional, for a spicy kick.

When preparing fried garlic, ensure it is golden brown and crispy to add a delightful crunch and depth of flavor to the tea leaf salad. Use a fine-mesh strainer to remove excess oil after frying, which will help maintain the salad's overall texture and prevent it from becoming greasy.

• fermented tea leaves - Substitute with pickled green tea leaves: Pickled green tea leaves can provide a similar tangy and slightly bitter flavor profile.

• chopped cabbage - Substitute with shredded lettuce: Shredded lettuce offers a similar crunchy texture and mild flavor.

• diced tomatoes - Substitute with cherry tomatoes: Cherry tomatoes have a similar juicy texture and sweet-tart flavor.

• fried garlic - Substitute with garlic chips: Garlic chips provide a similar crispy texture and intense garlic flavor.

• roasted peanuts - Substitute with toasted almonds: Toasted almonds offer a similar crunchy texture and nutty flavor.

• sesame seeds - Substitute with sunflower seeds: Sunflower seeds provide a similar crunchy texture and nutty flavor.

• dried shrimp - Substitute with anchovy fillets: Anchovy fillets offer a similar umami and salty flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar tangy and acidic flavor.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor, though slightly less fishy.

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

• To keep your tea leaf salad fresh, store it in an airtight container. This will help maintain the crispness of the cabbage and the crunch of the roasted peanuts and fried garlic.
• Place the container in the refrigerator. The salad can be stored for up to 2 days, but it's best enjoyed fresh to savor the full flavors of the fermented tea leaves and diced tomatoes.
• If you plan to store the salad longer, consider keeping the dressing (lime juice and fish sauce) separate. Add it just before serving to prevent the salad from becoming soggy.
• For freezing, it's not recommended to freeze the entire salad as the texture of the cabbage and tomatoes will deteriorate. However, you can freeze the fermented tea leaves separately in a freezer-safe container for up to 3 months.
• When ready to use, thaw the fermented tea leaves in the refrigerator overnight. Combine with fresh ingredients and dressing just before serving.
• If you have leftover fried garlic or roasted peanuts, store them in separate airtight containers at room temperature to retain their crunchiness.

• Microwave Method:

  1. Place the tea leaf salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Stir gently and check the temperature. If needed, heat for an additional 30 seconds.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or sesame oil to the skillet.
  3. Add the tea leaf salad and stir gently to heat evenly.
  4. Cook for 2-3 minutes, stirring occasionally, until the salad is warmed through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the tea leaf salad evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10 minutes, checking halfway through to ensure even heating.

• Steaming Method:

  1. Place the tea leaf salad in a heatproof dish that fits inside your steamer basket.
  2. Fill a pot with a few inches of water and bring to a simmer.
  3. Place the steamer basket over the pot and cover with a lid.
  4. Steam for 5-7 minutes, or until the salad is warmed through.

• Room Temperature Method:

  1. Remove the tea leaf salad from the refrigerator.
  2. Allow it to sit at room temperature for about 30 minutes before serving.
  3. Toss gently to redistribute any dressing and ingredients.

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

• Knife: For chopping the cabbage and dicing the tomatoes.

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

• Measuring cups: To accurately measure the fermented tea leaves, chopped cabbage, and other ingredients.

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

• Frying pan: To fry the garlic if it is not pre-fried.

• Spatula: To toss and mix the salad ingredients together.

• Serving plate: To present the finished tea leaf salad.

Prep ingredients in advance: Chop cabbage, dice tomatoes, and measure out fried garlic, roasted peanuts, and sesame seeds ahead of time.

Use pre-made tea leaves: Purchase fermented tea leaves from a store to save time on fermentation.

Batch fry garlic: Fry a large batch of garlic and store it for future use.

Pre-roast peanuts and sesame seeds: Roast peanuts and sesame seeds in bulk and store them in airtight containers.

Simplify dressing: Mix lime juice and fish sauce in a jar for quick drizzling.