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PART 2: MAKING BURMESE TEA LEAF SALAD

PART 2: MAKING BURMESE TEA LEAF SALAD

Once I have my Burmese fermented tea leaves ready, I am itching to put together my version of Laphet Thoke, an iconic Burmese dish that’s widely available from street side stalls to high end restaurants in Myanmar (formerly Burma). Llight and fresh, it’s easy to put together and is the perfect summer salad.

Note: This is part 2 of Burmese tea leaf salad recipe of combining the fermented tea leaves with other ingredients to make the salad.

Ingredients:

Sweetheart cabbage, finely chopped
2 red peppers, finely chopped
Cherry tomatoes, halved
Chia seeds
White sesame seeds
Black sesame seeds
Pumpkin seeds
Fried crispy onions
Dried roasted peanuts, crushed
Fermented tea leaves (
watch recipe here)
Coriander
Pepper
Garlic oil
Sesame oil
Fish oil

Inspired by the recipe from Elizabeth Howes book, The Modern Salad.

Read our blog on Elizabeth Howes.

BREWING BAD

BREWING BAD

PART 1: MAKING BURMESE FERMENTED TEA LEAVES

PART 1: MAKING BURMESE FERMENTED TEA LEAVES

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