It’s been well over a month since my last post and the inevitable sense of guilt began to creep up. Life has been pleasantly diverse since the opening of our restaurant but the exciting preparation for our baby’s arrival in the first days of January (or sooner!) is taking a huge bites of my time. We are not only learning how to run an entirely new business but we are also madly exploring the world of dummies, prams, buggies and nappy creams. The latter can be overwhelming especially if there isn’t a friend to help.
But enough of the baby stuff ;-). I’d like to introduce you to one very special salad from Myanmar called the Burmese Tea Leaf Salad or Lappet Thole, which means “green tea salad”. It is an explosive mix of flavors that includes fresh cabbage, chopped tomatoes, garlic, fermented tea leaves, roasted peanuts and sesame seeds.
Not sure how easy it is to find fermented tea leaves in your area but you can try fermenting them yourself; as a substitute you can use dried green tea leaves.
Since one of our lovely Burmese staff made it for us, the Lappet Thole has been in our daily special ever since and it has been a hit among our clients – new and regulars. It is fresh, crunchy, super nutritional and it gives the taste buds one hell of an experience. So it is as no surprise that some of our regulars come from the other end of the island just to chew this crunchily-spicy-tea-leaf-salad.
You would need:
- ½ cabbage, white or purple, I use both - finely chopped
- 1 cup tomatoes, finely chopped
- 1 clove garlic - finely chopped
- ½ cup tea leaves
- Fried or roasted peanuts
- Green or red chilli (the quantity will depend on your preference)
- Sesame seeds, I use raw
- Olive oil
- Lemon and salt
- Celery leaves for decoration
- Chop cabbage, tomatoes and tea leaves and transfer to a bowl
- Add the chillies, garlic and sesame seeds
- Sprinkle with olive oil and squeeze a generous amount of lemon juice
- Add salt to taste
- Stir thoroughly until all ingredients are completely mixed
- Serve with a few thin garlic slices on the side and a celery leaf on top
- Fermenting the leaves:
- Soak the tea leaves in 2 cups pf hot water and let them soak for 10/15min until they soften and expand. Then drain and remove any tough bits from the leaves and squeeze out the remaining water. Place the leaves in cold water and leave for a minimum of 1hr. Before you drain mash the leaves with your hands a little and then squeeze out any left liquid. Next sprinkle the leaves thoroughly with lemon juice, minced garlic and chilly. Leave the dish to ferment in a cool dark space for at least two days. Then you can place the leaves in the fridge and use them as desired.
Did you make this recipe?
It would be great if you could leave a comment below. I’d love to hear about your experience. Don’t forget to subscribe to get the scoop on all the latest juicy bits. Thank you 😉