Tea Leaf Salad Recipe (Lahpet Thoke - Burmese)

Fermented tea leaves: The key ingredient that gives the salad its unique tangy and slightly bitter flavor.

Fried garlic: Adds a crunchy texture and a rich, savory flavor to the salad.

Fried yellow split peas: Provides a crispy element and a subtle nutty taste.

Fried peanuts: Adds a crunchy texture and a nutty flavor that complements the other ingredients.

Sesame seeds: Adds a mild, nutty flavor and a bit of crunch.

Shredded cabbage: Provides a fresh, crisp base for the salad.

Diced tomatoes: Adds juiciness and a slight sweetness to balance the flavors.

Chopped green chilies: Adds a spicy kick to the salad.

Lime wedges: Served on the side to add a fresh, tangy finish.

When preparing fried garlic, make sure to slice the garlic cloves thinly and fry them in oil over medium heat until they turn golden brown. This ensures a crispy texture and rich flavor, which adds a delightful crunch to the tea leaf salad. Be careful not to overcook the garlic, as it can become bitter if burnt.

• fermented tea leaves - Substitute with green tea leaves: If you can't find fermented tea leaves, you can use green tea leaves and marinate them in a mixture of vinegar, salt, and a bit of sugar to mimic the tangy flavor.

• fried garlic - Substitute with garlic chips: Garlic chips can provide a similar crunch and flavor profile as fried garlic.

• fried yellow split peas - Substitute with fried chickpeas: Fried chickpeas offer a similar texture and nutty flavor, making them a good alternative.

• fried peanuts - Substitute with roasted almonds: Roasted almonds can provide a similar crunch and nutty flavor, though they will be slightly different in taste.

• sesame seeds - Substitute with sunflower seeds: Sunflower seeds can offer a similar crunch and nutty flavor, making them a good alternative.

• shredded cabbage - Substitute with shredded kale: Shredded kale can provide a similar texture and a slightly different but complementary flavor.

• diced tomatoes - Substitute with diced red bell peppers: Diced red bell peppers can offer a similar juicy texture and a sweet flavor that complements the salad.

• chopped green chilies - Substitute with chopped jalapeños: Chopped jalapeños can provide a similar level of heat and a slightly different but still complementary flavor.

• lime wedges - Substitute with lemon wedges: Lemon wedges can provide a similar tangy flavor, making them a good alternative.

• To store your tea leaf salad, transfer it to an airtight container. This will help maintain the freshness of the fermented tea leaves and the crunchiness of the fried garlic and fried yellow split peas.
• Place the container in the refrigerator. The salad will stay fresh for up to 3 days. The shredded cabbage and diced tomatoes may release some moisture, so give it a good mix before serving.
• If you want to keep the components separate to maintain their textures, store the fermented tea leaves, fried garlic, fried yellow split peas, fried peanuts, and sesame seeds in one container. Keep the shredded cabbage, diced tomatoes, and chopped green chilies in another.
• For freezing, it’s best to freeze the fermented tea leaves separately. Place them in a freezer-safe bag or container, removing as much air as possible. They can be frozen for up to 3 months.
• Avoid freezing the fried garlic, fried yellow split peas, fried peanuts, and sesame seeds as they may lose their crunchiness. Instead, store them in a cool, dry place in an airtight container.
• When ready to use, thaw the fermented tea leaves in the refrigerator overnight. Once thawed, combine with the fresh ingredients and crunchy toppings just before serving.
• Always serve with fresh lime wedges on the side to enhance the flavors right before eating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or sesame oil to the skillet.
  3. Add the leftover tea leaf salad to the skillet.
  4. Stir gently for 3-5 minutes until the salad is warmed through.
  5. Serve immediately with fresh lime wedges.

• Microwave Method:

  1. Place the leftover tea leaf salad in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the salad halfway through to ensure even heating.
  5. Let it sit for a minute before serving with lime wedges.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover tea leaf salad evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to retain moisture.
  4. Bake for 10-15 minutes, stirring halfway through.
  5. Remove from the oven and serve with fresh lime wedges.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the leftover tea leaf salad in a heatproof bowl or a steamer basket.
  3. Set the bowl or basket over the simmering water.
  4. Cover and steam for 5-7 minutes until warmed through.
  5. Serve immediately with lime wedges.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover tea leaf salad in the air fryer basket.
  3. Air fry for 3-5 minutes, shaking the basket halfway through.
  4. Check for even heating and serve with fresh lime wedges.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Knife: Essential for chopping the cabbage, tomatoes, and green chilies.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring cups: Used to measure out the exact quantities of fermented tea leaves, fried garlic, fried yellow split peas, fried peanuts, and sesame seeds.

• Frying pan: Needed if you are frying the garlic, yellow split peas, and peanuts yourself.

• Spatula: Useful for stirring and mixing the ingredients in the bowl.

• Serving plate: To present the tea leaf salad attractively.

• Tongs: Handy for serving the salad and lime wedges.

Prepare ingredients in advance: Chop and measure all ingredients like cabbage, tomatoes, and chilies ahead of time.

Use pre-fried items: Purchase pre-fried garlic, yellow split peas, and peanuts to save cooking time.

Batch process: Make a large batch of fermented tea leaves and store it for future use.

Efficient mixing: Use a large mixing bowl to combine all ingredients quickly and evenly.

Serve immediately: Have lime wedges ready to serve on the side to enhance flavor instantly.