Burmese Tea Leaf Salad with Chili (Lahpet Thoke) - Our first try

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.

Open the package of sour pickled tea and examine the contents.

Rinse the fermented tea leaves in a colander and soak them in water overnight.

Massage the tea leaves to squeeze out excess water.

Slice scallions, cabbage, and tomatoes.

Mash ginger and garlic with salt using a mortar and pestle.

Squeeze lime juice into the pestle to extract flavors.

Add fresh peppers to the mixture for heat.

Combine all prepared ingredients including the crunchy bits and mix thoroughly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens