Tangy Burmese Laphet Thoke
Burmese Fermented Tea Leaf Salad
A vibrant blend of pickled tea leaves, crunchy nuts, and fresh vegetables, offering a unique flavor that's both savory and slightly tangy.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Pickled Tea Mixture
For the Salad Base
For the Garnishes
For the Dressing
Preparation
Marinating the Pickled Tea Mixture
Combine ingredients
In a small bowl, combine laphet, sesame oil, lime juice, fish sauce, and minced garlic.
Mix well
Mix well until the ingredients are evenly combined.
Marinate
Let it marinate for at least 30 minutes at room temperature.
Preparing the Salad Base
Combine vegetables
In a large bowl, combine shredded cabbage, sliced tomatoes, sliced onions, and chopped cilantro.
Toss vegetables
Toss gently to mix the vegetables evenly.
Chill
Chill in the fridge before combining with other ingredients.
Cooking Process
Mixing the Salad
Combine the marinated laphet with the salad base, tossing gently to avoid bruising the vegetables.
Adding Garnishes
Top the salad with roasted peanuts, toasted sesame seeds, fried garlic chips, and fried chickpeas.
Dressing the Salad
Drizzle the dressing over the top just before serving, and toss to coat all ingredients.
Plating & Serving
Tangy Burmese Laphet Thoke
Tangy Burmese Laphet Thoke
Plating & Serving
Serve the salad in a shallow bowl, ensuring the garnishes are visible on top to showcase the textures.