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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
Total Time 30 minutes
Servings 4 see notes
Calories 636 kcal
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

  1. Put the dried green tea leave in a bowl and cover with hot water for 10 minutes
  2. Drain and then cover the tea leaves with lukewarm water.
  3. 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.
  4. After pressing the liquid the last time, ad cold water and let the leaves soak for at least 2 hours up to 12 hours.
  5. Drain again really pressing to remove as much liquid as possible from the leaves.
  6. Put the leaves in a blender or food processor to finely chop the leaves.
  7. In a bowl, mix together the tea leaves, shredded cabbage, cilantro, scallions, ginger, garlic and thai chili, mix well.
  8. Add in the lime zest and juice and mix well.
  9. Put the mixture into a large glass jar or container with a lid that you can cover tightly.
  10. Let the mixture sit out at room temperature for 3 to 4 days.
  11. Add 1 cup of vegetable oil to the mixture before serving.
  12. the night before you are going to make the salad, soak the split peas
  13. Fry the split peas until golden in a touch of oil, remove with slotted spoon and set aside
  14. Fry the garlic until just golden in a touch of oil, remove with slotted spoon and set aside.
  15. To put together the salad.
  16. On a plate put the fermented green tea leaves in the middle
  17. surround the leaves with cabbage
  18. place the tomatoes, fried garlic, toasted sesame seeds, fried split peas and peanuts around the cabbage.
  19. Mix together the dressing ingredients and pour over the tea leaves and cabbage.
  20. Serve 1 plate per person, they will mix their own to their liking.
Nutrition Facts
Fermented Green Tea Salad (Lahpet Thoke)
Amount Per Serving
Calories 636 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 20g125%
Cholesterol 337mg112%
Sodium 1550mg67%
Potassium 578mg17%
Carbohydrates 32g11%
Fiber 9g38%
Sugar 10g11%
Protein 32g64%
Vitamin A 1105IU22%
Vitamin C 54.4mg66%
Calcium 378mg38%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.