International Cuisine

  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Me
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×
    Home » Myanmar (Burma)

    Fermented Green Tea Salad (Lahpet Thoke)

    June 1, 2017 By Darlene at International Cuisine

    663 shares
    • Facebook117
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Fermented green tea salad called lahpet thoke in Burmese, is my new favorite thing.

    I think this could be the new rage in cuisine.

    I am not aware of any other country that eats green tea leaves.  These are fermented.

    In Myanmar they actually do the fermentation process under ground.  You can get pretty close to the right flavor in just 4 days following the recipe instructions.  Please plan accordingly and make extra, trust me you will love it.

    The fermented green tea leaves are slightly bitter but in a good way that makes you crave more.

    It is mixed together with some cabbage, fried yellow split peas, fried garlic, some roasted peanuts, toasted sesame seeds, some tomato and dried shrimp.

    It is then sprinkled with an delicious dressing that is so Southeast Asian.

    You will love this!

    One more note, you need to soak the yellow split peas overnight before frying.  The recipe below does not include the fermentation time or soaking time so plan ahead.

    Myanmar fermented green tea salad recipe

    Print Pin
    4.08 from 27 votes

    Fermented Green Tea Salad (Lahpet Thoke)

    Please note that the green leaves take four days to ferment and the yellow split peas need to soak overnight before frying. These times are NOT included in the prep time, so plan accordingly. The amount of fermented tea leaves will serve four the salad trimmings are per person.
    Course Salad
    Cuisine Burmese
    Prep Time 30 minutes minutes
    Total Time 30 minutes minutes
    Servings 4 see notes
    Calories 636kcal
    Author International Cuisine

    Ingredients

    • For the fermented green tea leaves
    • 1 cup of dried green tea leaves
    • 1 cup cabbage finely chopped
    • 1/2 cup scallions finely chopped
    • 1/2 cup cilantro finely chopped
    • 1 inch piece of ginger peeled and minced
    • 2 garlic cloves minced
    • Thai chili pepper minced
    • zest of 2 limes
    • juice of 2 limes
    • 1 cup vegetable oil
    • Ingredients for the salad per person
    • 1/2 cup fermented tea leaves
    • 1/2 cup shredded cabbage
    • 2 tablespoons toasted sesame seeds
    • 3 tablespoons roasted peanuts
    • 1 tablespoon fried garlic (thinly sliced then fried about 4 cloves
    • 1 tablespoon fried yellow split peas after soaking overnight
    • 1 to mato diced
    • 2 Tablespoons dried shrimp soaked in water for 10 minutes then drained
    • For the dressing
    • Juice of 1 lime
    • 1 teaspoon sugar
    • 1 teaspoon fish sauce
    • 1 tablespoon garlic oil

    Instructions

    • Put the dried green tea leave in a bowl and cover with hot water for 10 minutes
    • Drain and then cover the tea leaves with lukewarm water.
    • Drain and repeat this process two more timeswhen you drain the leaves use a fine mes sieve and give it a good press to get rid of the bitter juices.
    • After pressing the liquid the last time, ad cold water and let the leaves soak for at least 2 hours up to 12 hours.
    • Drain again really pressing to remove as much liquid as possible from the leaves.
    • Put the leaves in a blender or food processor to finely chop the leaves.
    • In a bowl, mix together the tea leaves, shredded cabbage, cilantro, scallions, ginger, garlic and thai chili, mix well.
    • Add in the lime zest and juice and mix well.
    • Put the mixture into a large glass jar or container with a lid that you can cover tightly.
    • Let the mixture sit out at room temperature for 3 to 4 days.
    • Add 1 cup of vegetable oil to the mixture before serving.
    • the night before you are going to make the salad, soak the split peas
    • Fry the split peas until golden in a touch of oil, remove with slotted spoon and set aside
    • Fry the garlic until just golden in a touch of oil, remove with slotted spoon and set aside.
    • To put together the salad.
    • On a plate put the fermented green tea leaves in the middle
    • surround the leaves with cabbage
    • place the tomatoes, fried garlic, toasted sesame seeds, fried split peas and peanuts around the cabbage.
    • Mix together the dressing ingredients and pour over the tea leaves and cabbage.
    • Serve 1 plate per person, they will mix their own to their liking.

    Nutrition

    Calories: 636kcal | Carbohydrates: 32g | Protein: 32g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 337mg | Sodium: 1550mg | Potassium: 578mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1105IU | Vitamin C: 54.4mg | Calcium: 378mg | Iron: 6.2mg

     

    More Myanmar (Burma)

    • Myanmar Mohinga recipe
      Myanmar Mohinga (Fish base Soup with Rice Noodles)
    • Spiced yellow split pea fritters
      Spiced Yellow Split Pea Fritters
    • Myanmar Dipping Sauce
      Myanmar Dipping Sauce
    • Myanmar Falooda Recipe
      Falooda
    663 shares
    • Facebook117
    • Twitter

    Filed Under: Myanmar (Burma), Recipes, Salad, Vegetarian

    4.08 from 27 votes (27 ratings without comment)

    Welcome to Internationalcuisine.com! thank you for stopping by!

    I'm thrilled to share my passion for food, travel, and cultural exploration with you. My name is Darlene Longacre and I am a culinary enthusiast turned global nomad.

    Imagine a journey where your taste buds can travel the world, experiencing new flavors and aromas of every country on earth.

    More about me →


    My Mission

    At Internationalcuisine.com, my mission is to bring the world to your kitchen and inspire a global culinary adventure. I believe that food is a powerful bridge that connects people, cultures, and traditions. My mission is to celebrate this unity and diversity by sharing authentic recipes, engaging stories, and immersive travel experiences.

    Come join the journey, explore new countries and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Categories

    Genesis Theme Framework for WordPress

    Archives

    • November 2024
    • April 2024
    • August 2023
    • June 2023
    • May 2023
    • October 2022
    • May 2022
    • February 2022
    • January 2022
    • December 2021
    • September 2021
    • May 2021
    • March 2021
    • February 2021
    • January 2021
    • October 2020
    • September 2020
    • July 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • March 2019
    • January 2019
    • December 2018
    • November 2018
    • October 2018
    • September 2018
    • August 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017
    • May 2017
    • April 2017
    • March 2017
    • January 2017
    • December 2016
    • November 2016
    • October 2016
    • September 2016
    • August 2016
    • July 2016
    • June 2016
    • May 2016
    • April 2016
    • March 2016
    • February 2016
    • January 2016
    • December 2015
    • November 2015
    • October 2015
    • September 2015
    • August 2015
    • July 2015
    • June 2015
    • May 2015
    • April 2015
    • March 2015
    • February 2015
    • January 2015
    • December 2014
    • November 2014
    • October 2014
    • September 2014
    • August 2014
    • July 2014
    • June 2014
    • May 2014
    • April 2014
    • March 2014
    Genesis Theme Framework for WordPress

    Meta

    • Log in
    • Entries feed
    • Comments feed
    • WordPress.org

    Featured Posts

    A colorful bowl of Turkmenistan Fried Eggplant Salad

    Turkmenistan Fried Eggplant Salad Recipe

    Slices of Ichlekli- a thin meat pie.

    Ichlekli Recipe - The National Dish of Turkmenistan

    a plateful of Chak-chak fried dough pieces smothered in a honey syrup

    Chak-Chak Honey Cake Recipe

    Get to know Darlene at International Cuisine

    Darlene holding a dish made with Mama Naz and her daughter in law, in Arusha, Tanzania

    Welcome to International Cuisine

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2024 International Cuisine All rights Reserved

    • 117
    663 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.