Burmese Lephet Thoke with Fermented Tea Leaves
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.
Preparation
Get these tasks done before you start cooking.
Fermenting the Tea Leaves (skip if already prepared)
- 1
Rinse tea leaves
Rinse tea leaves thoroughly.
- 2
Blanch tea leaves
Blanch in boiling water for 5 minutes and drain well.
- 3
Ferment tea leaves
Ferment in a cool, dry place for at least 48 hours.
Tip: Ensure tea leaves are well-drained to avoid sogginess in the salad.
Preparing the Salad Ingredients
- 1
Slice and dice vegetables
Thinly slice the cabbage and dice the tomato.
- 2
Prepare aromatics
Mince the garlic and grate the ginger.
- 3
Combine base ingredients
Mix the salad base ingredients in a large bowl.
How to Make Burmese Lephet Thoke with Fermented Tea Leaves
Total time: 1 h · Yields 4 servings
- 1
Mix the Salad
Gently toss the salad base with the crunchy mix and dressing until thoroughly combined.
- 2
Balance the Flavors
Adjust seasoning with extra lime juice or fish sauce to taste.
- 3
Serve Fresh
Assemble the salad just before serving to maintain its crispness.
Chef's Tips
Frequently asked questions
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