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.
Fermented Green Tea Salad (Lahpet Thoke)
- 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
- 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.