Burmese Tea Leaf Salad
If you lived in Myanmar and a friend popped in to visit, this is the snack you’d serve. Lahpet, which means “green tea”, and thoke, which means “salad”, is an eclectic mix of flavors and textures that includes soft, pickled tea leaves, crisp, roasted peanuts and other crunchy beans, toasted sesame seeds, fried garlic and, if you like, dried shrimp and chopped tomato. It’s meant to be served with all the ingredients in separate piles so that guests can pick out a combination to their own preference each time they grab a handful. While nowadays the salad is typically served as a final course at the end of a meal, historically lahpet was an ancient symbolic peace offering that was exchanged and consumed after settling a dispute between warring kingdoms. Letting each person customize his or her salad toppings, sounds like a perfectly democratic way to stop an argument! That way everyone is at least somewhat satisfied in the end.
Ingredients
1 cup organic dried green tea leaves, loosely packed
1 cup kale, green cabbage or Napa cabbage, finely chopped or shredded
½ cup finely chopped cilantro, loosely packed
½ cup green onions, finely chopped
1 tablespoon garlic paste
2 tablespoons finely chopped ginger root
2 green chilies, minced (optional)
juice squeezed fresh from one lime
generous pinch of salt
3 tablespoons peanut oil
1 head garlic, all cloves thinly sliced
2 tablespoons sesame seeds, toasted and lightly crushed
3 tablespoons roasted peanuts, coarsely chopped
3 tablespoons roasted soybeans, lightly crushed
3 tablespoons roasted pumpkin seeds
½ cup thin tomato wedges (optional)
2 tablespoons dried shrimp, soaked in water for 10 minutes and drained (optional)
Reserved garlic oil
1 teaspoon fish sauce
fresh lime slices
pinch of salt
Directions, Whatch this video
If you lived in Myanmar and a friend popped in to visit, this is the snack you’d serve. Lahpet, which means “green tea”, and thoke, which means “salad”, is an eclectic mix of flavors and textures that includes soft, pickled tea leaves, crisp, roasted peanuts and other crunchy beans, toasted sesame seeds, fried garlic and, if you like, dried shrimp and chopped tomato. It’s meant to be served with all the ingredients in separate piles so that guests can pick out a combination to their own preference each time they grab a handful. While nowadays the salad is typically served as a final course at the end of a meal, historically lahpet was an ancient symbolic peace offering that was exchanged and consumed after settling a dispute between warring kingdoms. Letting each person customize his or her salad toppings, sounds like a perfectly democratic way to stop an argument! That way everyone is at least somewhat satisfied in the end.
Ingredients
1 cup organic dried green tea leaves, loosely packed
1 cup kale, green cabbage or Napa cabbage, finely chopped or shredded
½ cup finely chopped cilantro, loosely packed
½ cup green onions, finely chopped
1 tablespoon garlic paste
2 tablespoons finely chopped ginger root
2 green chilies, minced (optional)
juice squeezed fresh from one lime
generous pinch of salt
3 tablespoons peanut oil
1 head garlic, all cloves thinly sliced
2 tablespoons sesame seeds, toasted and lightly crushed
3 tablespoons roasted peanuts, coarsely chopped
3 tablespoons roasted soybeans, lightly crushed
3 tablespoons roasted pumpkin seeds
½ cup thin tomato wedges (optional)
2 tablespoons dried shrimp, soaked in water for 10 minutes and drained (optional)
Reserved garlic oil
1 teaspoon fish sauce
fresh lime slices
pinch of salt
Directions, Whatch this video
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