Burmese Lephet Thoke with Fermented Tea Leaves
Traditional Burmese Tea Leaf Salad
This vibrant and tangy salad is a signature dish in Burmese cuisine, combining the unique flavor of fermented tea leaves with an assortment of textures and tastes.
- 45 min
- 4
- Intermediate
Ingredients
For the Salad Base
For the Crunchy Mix
For the Dressing
For Garnishing
Preparation
Fermenting the Tea Leaves (skip if already prepared)
Rinse tea leaves
Rinse tea leaves thoroughly.
Blanch tea leaves
Blanch in boiling water for 5 minutes and drain well.
Ferment tea leaves
Ferment in a cool, dry place for at least 48 hours.
Ensure tea leaves are well-drained to avoid sogginess in the salad.
Preparing the Salad Ingredients
Slice and dice vegetables
Thinly slice the cabbage and dice the tomato.
Prepare aromatics
Mince the garlic and grate the ginger.
Combine base ingredients
Mix the salad base ingredients in a large bowl.
Cooking Process
Mix the Salad
Gently toss the salad base with the crunchy mix and dressing until thoroughly combined.
Balance the Flavors
Adjust seasoning with extra lime juice or fish sauce to taste.
Serve Fresh
Assemble the salad just before serving to maintain its crispness.
Plating & Serving
Burmese Lephet Thoke with Fermented Tea Leaves
Burmese Lephet Thoke with Fermented Tea Leaves
Serve and Garnish
Serve in a shallow platter to showcase the colorful ingredients, garnished with fresh cilantro and lime wedges.