How To Make Burmese Tea Leaf Salad Laphet Thote | Myanmar Asean Food

fermented tea leaves

🥗Healthier: fresh spinach

💰Cheaper: cabbage

Fresh spinach offers a similar texture, while cabbage is more accessible.

fried garlic

🥗Healthier: baked garlic

💰Cheaper: onion powder

Baked garlic is lower in fat, and onion powder is a cost-effective alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a plant-based option, while salt is a basic seasoning.

toasted sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch and flavor at a lower cost.

Prepare the organic dried green tea leaves by rinsing them under cold water.

Finely chop or shred the kale, green cabbage, or Napa cabbage.

Finely chop the cilantro and green onions.

In a large bowl, mix the rinsed tea leaves with the chopped cabbage, cilantro, and green onions.

Add garlic paste, finely chopped ginger root, and minced green chilies (if using).

Squeeze fresh lime juice over the mixture and add a generous pinch of salt.

In a separate pan, heat peanut oil and add thinly sliced garlic cloves to make garlic oil.

Once the garlic is golden, reserve the garlic oil and add the garlic to the salad mixture.

Incorporate the toasted sesame seeds, roasted peanuts, roasted soybeans, and roasted pumpkin seeds into the salad.

If desired, add thin tomato wedges and soaked dried shrimp to the salad.

Drizzle with fish sauce and toss everything gently to combine before serving with fresh lime slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens