Salads & starters
Lahpet thohk (fermented green tea salad)
Iconic Burmese salad made of fermented green tea leaves, mixed with beans, tomatoes, fried garlic and crunchy seeds. Its tangy, umami taste makes it an essential side, often served at the end of a meal or as a snack.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Finely slice the garlic and fry it over medium heat in the oil for 3 to 4 minutes until golden. Drain on kitchen paper, keeping the oil.
- Finely chop the fermented tea leaves. Rinse them quickly if very salty, then drain.
- Dice the tomatoes, slice the onion and chilli. In a bowl, mix them with the tea leaves.
- Add the chickpeas, lime juice, fish sauce, a pinch of salt and chilli powder. Mix gently.
- Stir in half the fried garlic, the sesame seeds and crushed peanuts. Taste and adjust the seasoning.
- Plate the salad and sprinkle the top with the remaining fried garlic, peanuts and dried shrimp if using. Drizzle with a little garlic oil and serve straight away.
Variations and tips
Vegan version. Replace the fish sauce with soy sauce and add a teaspoon of rice vinegar to keep the tangy flavour.
Using what's available here. If you can't find fermented tea leaves, use loose green tea leaves moistened and mixed with a spoonful of soy sauce and one of lime juice for an hour.
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Myanmar (Burma)
Myanmar (Burma)
Myanmar (Burma)
Myanmar (Burma)
Myanmar (Burma)
Myanmar (Burma)
Myanmar (Burma)
Myanmar (Burma)
Original Ecomely recipe.