Burmese Tea Leaf Salad with Chili (Lahpet Thoke) – Our first try
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Tea Leaf Salad (Lahpet Thoke) is the national dish of Myanmar. A friend gave us a package of ingredients for making it (without instructions), so we looked up recipes on the web and gave it a shot. We don’t know if it’s authentic, but it tasted great. Scroll down to read our recipe. #recipes #AsianFood
Lahpet means “green tea” and thoke means “salad”. These days Lahpet Thoke is served at the end of the meal, but in ancient times it was eaten after an agreement was hammered out by warring parties — a sort of truce meal.
Music by Rob Coleman
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Music by Rob Coleman
Lahpet Thoke – Eating BURMESE TEA LEAF Salad on the Streets of Yangon, Myanmar! from Mark Weins
Recipe
Lahpet Thoke, Green Tea Salad
Serves 8
Fresh ingredients:
10-12 Napa cabbage leaves, or other crisp greens
1 bunch cilantro
6-8 scallions
1 small white or yellow onion
3-4 garlic cloves
1 2” piece ginger root
2-3 serrano or jalapeno peppers
Pinch salt
In the Yuzana Box:
Fermented tea leaves
Roasted fried garlic
Baked sesame
Baked peanuts
Fried butterfly peas
Fried chick peas
Fresh chili garlic peanut oil
Utensils for preparation:
Sharp knife
Cutting board
Mortar and pestle (optional)
7 small bowls for ingredients
1 large bowl of mixing salad
Unbox the two bags of tea leaves and dry ingredients. Rinse the tea leaves and drain off extra liquid. Some people add lime juice to the tea leaves and soak them for a day. We were confused by multiple recipes and soaked ours in plain water overnight, but we now see that we didn’t need to do this.
Put the tea leaves in a bowl, and pour the bag of dried legumes, spices and seeds into another bowl.
Mince the ginger and garlic finely, or use a mortar and pestle to smash them into a paste. Put in a bowl and add the juice of one lime, plus the pinch of salt. Mix thoroughly.
Slice the cabbage into small ribbons and then chop coarsely. Put in a bowl.
Chop the small onion and the scallions, put in a bowl.
Quarter the tomatoes and slice quarters thinly, put in a bowl.
Chop cilantro and peppers finely, put in a bowl.
Arrange all 7 bowls around the larger mixing bowl. Spoon in salad ingredients from each bowl, proportions geared to your particular taste. Mix thoroughly (hands work best for this) and spoon a mound onto an individual serving plate. Enjoy the intriguing and slightly addictive taste and get the buzz from the caffeine in the tea leaves.
To make from scratch:
https://www.splendidtable.org/recipes/tea-leaf-salad-laphet-thoke
https://www.arborteas.com/burmese-tea-leaf-salad-or-lahpet-thoke-recipe/
San Francisco Street Food Essay, Burmese Tea Leaf Salad with Chili (Lahpet Thoke) – Our first try.
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