Burmese tea leaf salad recipe for six
Recipe shopping list — copy the items into Valedo.
This Burmese laphet thoke-style salad makes six shared portions. It relies on prepared fermented tea leaves and a mix of crisp toppings.
Ingredients
Fermented tea leaves
4 ounces
Green cabbage
1/2 head
Roma tomatoes
3
Dried yellow split peas
1/2 cup
Roasted peanuts
1/2 cup
Toasted sesame seeds
1/4 cup
Garlic cloves
8
Neutral cooking oil
1/2 cup
Dried shrimp
1/3 cup
Fresh cilantro
1 cup
Limes
2
Fish sauce
2 tablespoons
How to make it
- Fry split peas in oil until crisp; drain on paper towels. 2. Fry thin garlic slices until golden and crisp; reserve the garlic oil. 3. Toss tea leaves with lime juice, fish sauce, and a little garlic oil. 4. Arrange cabbage, tomatoes, peas, peanuts, sesame, dried shrimp, and cilantro around the tea leaves. 5. Toss at the table just before serving.
Who this list is for
This Burmese tea leaf salad recipe is for home cooks planning to serve a shared, authentic laphet thoke-style salad to a group of six. It suits anyone sourcing specialty ingredients like fermented tea leaves and dried shrimp, and who wants to present a classic salad with crisp, savory toppings at a dinner or potluck.
How to use this list
Start by reviewing your pantry and fridge for items like roasted peanuts, toasted sesame seeds, and neutral cooking oil. Shop for fermented tea leaves (about 4 ounces), green cabbage, Roma tomatoes, and dried yellow split peas. Prep your toppings: fry garlic cloves in oil until crisp, toast split peas, and chop your cabbage and tomatoes. Lay out each topping in small bowls for easy assembly. Mix the fermented tea leaves with a bit of fish sauce and lime juice. At serving time, arrange cabbage, tomatoes, cilantro, and all the crunchy toppings around the dressed tea leaves on a platter.
Common mistakes
Don’t skip sourcing real fermented tea leaves—substitutes won’t deliver the signature flavor. Avoid using pre-shredded cabbage, which often lacks crunch. Be careful not to over-fry the garlic; burnt garlic will taste bitter. Don’t forget to toast the split peas until crisp, or they’ll stay chalky. Some skip dried shrimp, but it’s key for authentic taste; if allergies are a concern, just leave it off individual portions.
What is on this list
You’ll need fermented tea leaves, green cabbage, Roma tomatoes, dried yellow split peas, roasted peanuts, toasted sesame seeds, garlic cloves, neutral cooking oil, dried shrimp, fresh cilantro, limes, and fish sauce. Cross off anything you already have, especially pantry staples like oil or sesame seeds. Double-check for items that may require a specialty store, like the tea leaves or dried shrimp.
Before you go
Before shopping, check your kitchen for leftover peanuts or sesame seeds and see if you have any limes or cilantro left from other meals. Plan to prep the toppings a few hours ahead so everything cools before serving. If you’re making this for a group, set up a platter or large bowl for easy sharing. Clean up as you go—the fried garlic and split peas can leave oil behind.
FAQ
Who is "Burmese tea leaf salad recipe for six" for?
This Burmese tea leaf salad recipe is for home cooks planning to serve a shared, authentic laphet thoke-style salad to a group of six. It suits anyone sourcing specialty ingredients like fermented tea leaves and dried shrimp, and who wants to present a classic salad with crisp, savory toppings at a dinner or potluck.
How should I use "Burmese tea leaf salad recipe for six"?
Start by reviewing your pantry and fridge for items like roasted peanuts, toasted sesame seeds, and neutral cooking oil. Shop for fermented tea leaves (about 4 ounces), green cabbage, Roma tomatoes, and dried yellow split peas. Prep your toppings: fry garlic cloves in oil until crisp, toast split peas, and chop your cabbage and tomatoes. Lay out each toppin…
What should I skip or avoid with "Burmese tea leaf salad recipe for six"?
Don’t skip sourcing real fermented tea leaves—substitutes won’t deliver the signature flavor. Avoid using pre-shredded cabbage, which often lacks crunch. Be careful not to over-fry the garlic; burnt garlic will taste bitter. Don’t forget to toast the split peas until crisp, or they’ll stay chalky. Some skip dried shrimp, but it’s key for authentic taste; if…
What is on the "Burmese tea leaf salad recipe for six" list?
You’ll need fermented tea leaves, green cabbage, Roma tomatoes, dried yellow split peas, roasted peanuts, toasted sesame seeds, garlic cloves, neutral cooking oil, dried shrimp, fresh cilantro, limes, and fish sauce. Cross off anything you already have, especially pantry staples like oil or sesame seeds. Double-check for items that may require a specialty s…
What should I do before I go?
Before shopping, check your kitchen for leftover peanuts or sesame seeds and see if you have any limes or cilantro left from other meals. Plan to prep the toppings a few hours ahead so everything cools before serving. If you’re making this for a group, set up a platter or large bowl for easy sharing. Clean up as you go—the fried garlic and split peas can le…
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