The key ingredient in lahpet thoke (Burmese tea leaf salad) is the fermented tea leaves, or lahpet, which give the dish a slightly tangy and earthy flavor. The salad is typically prepared by mixing lahpet with salty and savory ingredients of various textures, including shredded cabbage, tomatoes, roasted peanuts, dried shrimp, toasted sesame seeds, fried garlic chips, and chile peppers. To serve, the fermented tea leaves are usually piled in the center of the plate, with the other ingredients arranged around them, then tossed with fish sauce and lime juice (or another dressing) at the table.
In Burma, they reserve the best and use fresh tea leaves for their lahpet, but in our part of the world, we have to use dried sencha leaves. Japanese sencha comes from handpicked tea leaves immediately steamed to retain their vibrant green color and lively green flavor, making them a good substitute for fresh tea leaves.
Adapted from Sandor Katz
Makes 2 cups
Level: Easy; Prep time: 15 minutes; Cook time: 10 minutes; Total time: 2 days
Lahpet
Ingredients
- 2 1/2 ounces sencha tea leaves (I use New Mexico Tea Compay)
- 8 cups water, divided
- 1 lime, juiced
- 3 garlic cloves, chopped
- 1 teaspoon red chile flakes
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Instructions
- Infuse the dried green tea leaves in 1 1/2 cups hot water (180°F) for 10 minutes. Discard liquid and cover tea leaves with 1 1/2 cups lukewarm water and drain again. Press leaves thoroughly to remove bitter juices. Repeat this step 2 more times. After discarding the liquid and pressing the leaves again, add cold water (enough to cover the leaves, about 2 cups) and let the leaves soak for at least 2 hours (or overnight) in the refrigerator.
- Drain the tea leaves, add them to a food processor with the remaining ingredients, and pulse until the mixture is the consistency of pesto. Pl ace the mixture in a sterile glass jar and cover tightly. Let the mixture ferment at room temperature for 2 days. Store in the refrigerator for up to 3 weeks, where it will continue to ferment at a slower pace.
Serves 4
Level: Easy; Prep time: 15 minutes; Cook time: 5 minutes; Total time: 20 minutes
Burmese Tea Leaf Salad
Ingredients
- 10 large garlic cloves, peeled and thinly sliced
- 1/2 cup vegetable oil
- 5 –6 cups thinly sliced romaine lettuce or cabbage (green or napa)
- 1 teaspoon fish sauce
- 1 cup diced tomatoes (Roma or cherry)
- 1 large chile or 2–3 small chiles, seeded and chopped (approximately 1/4 cup; use a moderately hot chile such as jalapeño)
- 1/2 cup unsalted roasted peanuts, finely chopped
- 1/4 cup roasted chickpeas or fried yellow split peas
- 1/4 cup roasted sunflower or pumpkin seeds
- 1 tablespoon toasted sesame seeds
- 2 tablespoons dried shrimp powder (optional)
- 1 lime, quartered
- Lahpet from above recipe
Instructions
- Heat oil in a medium-sized saucepan. When the oil is hot, lower the heat to medium and add garlic slices. Watch it closely, and remove from heat the moment the garlic begins to brown. Place the fried garlic on an absorbent paper towel and set aside.
- To assemble the salad, make a bed of lettuce on a rimmed serving platter. Drizzle on the fish sauce. Atop the lettuce, arrange piles of tomatoes, chile, fried garlic, peanuts, roasted chickpeas, sunflower seeds, sesame seeds, and shrimp powder. Pile the lahpet into the center. At the table, squeeze two lime wedges over the salad and toss. For more tartness, add extra lime juice to taste.
