Burmese tea-leaf salad (Laphet thoke) from Burma: Rivers of Flavor by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on June 22, 2013

    There are two options for serving this salad, one is to use cabbage and tomatoes, and to toss the salad. The other is to just use the fermented tea leaves, the dried shrimp, and the other crispies, arrange them separately, and not toss it. I did a little of each method. I arranged shredded napa cabbage and cherry tomatoes in one dish, and arranged sesame seeds, shrimp, peanuts, fermented tea leaves, and split roasted soybeans in another dish. I let each person dip into the ingredients, toss them in their own bowl, with the dressing made of garlic oil, lime juice, and fish sauce. I could eat this all the time! Lots of crunch, lots of flavor (complex is the word for the day regarding the entire meal). And just so darn interesting.

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