Tea Leaf Salad, or Lahpet Thoke, is a culinary gem from Myanmar (formerly Burma), celebrated for its unique blend of fresh, tangy, and crunchy flavors. At the heart of this Burmese delight is the fermented green tea leaves, known as lahpet, which infuse the dish with a distinctive and addictive taste. While this dish is often found in Burmese restaurants, the authentic experience of crafting it at home brings unparalleled joy. In this exploration, we’ll delve into the art of creating this delicacy, offering three different recipes that cater to various preferences.
Recipe 1: Traditional Burmese Tea Leaf Salad
Ingredients:
- 4 cups shredded green cabbage
- 1 ½ cups roughly chopped cherry tomatoes
- ½ jalapeño or serrano chile, seeded and minced
- ¼ cup yellow split peas
- ¼ cup fish sauce
- ¼ cup dried shrimp powder
Instructions:
- Soak the yellow split peas in water for a few hours until softened.
- In a bowl, mix shredded green cabbage, cherry tomatoes, and minced chili.
- Drain the split peas and add them to the bowl.
- In a separate small bowl, mix fish sauce and dried shrimp powder to create a flavorful dressing.
- Pour the dressing over the salad and toss well.
- Allow the flavors to meld for at least 30 minutes before serving.
Recipe 2: Vegan Burmese-Style Tea Leaf Salad
Tea Leaf Paste:
- ½ cup dried Gunpowder Green Tea leaves
- ⅔ cup safflower or canola oil
- 4 cloves garlic, roughly chopped
- 2 tablespoons minced ginger
- 2 tablespoons lime juice
- 1 teaspoon kosher salt
- ¼ teaspoon red pepper flakes
Salad:
- 6 cups sliced romaine lettuce leaves
- 2 medium Roma tomatoes, chopped
- ¼ cup sunflower seeds, lightly toasted
- ¼ cup roasted peanuts
- 2 to 3 tablespoons fried garlic
- Juice from 1 lime
- 2 tablespoons safflower or canola oil
- 1 tablespoon sesame seeds (optional)
Instructions:
- Soften green tea leaves by pouring hot water over them in a bowl. Drain and rinse.
- Let the leaves soak overnight in water.
- Drain and squeeze excess liquid, then transfer to a food processor.
- Add oil, garlic, ginger, lime juice, salt, and red pepper flakes to the processor. Blitz until a paste forms.
- Refrigerate the tea leaf paste for at least 2 days.
- When ready to serve, mix ½ cup of the tea leaf paste with salt, oil, lime juice, and red pepper flakes.
- Arrange lettuce on a plate, sprinkle lime juice, place the tea leaf dressing in the center, and add piles of tomatoes, sunflower seeds, peanuts, and fried garlic. Toss and sprinkle sesame seeds if desired.
Notes:
- Vegan version; for non-vegan, add shrimp powder and fish sauce.
- For fried garlic chips, heat oil, add sliced garlic, cook until lightly golden, strain, and cool on paper towels.
- Omitted fried split peas for simplicity.
Recipe 3: Shortcut Buzzy Burmese Tea Leaf Salad
Ingredients:
- Fermented tea leaves (store-bought or homemade)
- 4 cups shredded green cabbage
- 1 ½ cups roughly chopped cherry tomatoes
- ½ jalapeño or serrano chile, seeded and minced
- ¼ cup fish sauce
- ¼ cup dried shrimp powder
Instructions:
- If using store-bought fermented tea leaves, skip to step 2. Otherwise, refer to Recipe 2 for homemade tea leaf paste.
- Mix shredded green cabbage, cherry tomatoes, and minced chili in a bowl.
- Add fermented tea leaves to the bowl.
- In a small bowl, mix fish sauce and dried shrimp powder to create a dressing.
- Pour the dressing over the salad and toss well.
- Allow the salad to sit for 15-20 minutes for the flavors to meld before serving.
How to Ferment Tea Leaves
The heart of any good Burmese tea leaf salad is the fermented tea leaves. While store-bought options are available, creating your tea leaf paste adds a personal touch to the dish. In Recipe 2, the process involves soaking dried Gunpowder Green Tea leaves, blending them with garlic, ginger, lime juice, salt, and red pepper flakes, and then letting the mixture pickle in the refrigerator for at least two days. This fermentation process brings out complex flavors and textures, making the salad truly authentic.
Tips for Perfecting Your Tea Leaf Salad
Choose Quality Tea Leaves
The success of your tea leaf salad largely depends on the quality of the tea leaves. Opt for high-quality green tea leaves, and if possible, source Gunpowder Green Tea for an authentic Burmese taste.
Balance the Flavors
Achieving the right balance of flavors is crucial. The combination of salty fish sauce, umami from dried shrimp powder, and the tanginess of lime juice creates a harmonious taste profile. Experiment with Additions: While the traditional recipes provide a solid foundation, feel free to experiment with additional ingredients. Some variations include adding crispy fried split peas for extra crunch or incorporating different types of greens.
Master the Art of Fermentation
If you choose to make your tea leaf paste, pay attention to the fermentation process. Refrigerating the mixture for at least two days allows the flavors to meld and intensify, ensuring a rich and satisfying salad.
Presentation Matters
The visual appeal of a tea leaf salad is as important as its taste. Arrange the ingredients thoughtfully, creating a vibrant and inviting plate that enhances the overall dining experience.
Bottom Line
Tea Leaf Salad is a unique and delicious Burmese delicacy that combines fresh, tangy, and crunchy flavors. Whether you choose to make the traditional version, a vegan adaptation, or take a shortcut using store-bought fermented tea leaves, the key to a perfect tea leaf salad lies in choosing quality tea leaves, balancing the flavors, mastering the art of fermentation, and presenting it beautifully.
Tags: tea leaf saladtea leaf salad recipestea leaves