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Lahpet Thoke (La-pay-toe) Tea Leaf Salad Recipe

   
 

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     Lahpet Thoke (La-pay-toe) Tea Leaf Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   2 days 10 min.

Ingredients
1 c high quality dried loose green tea leaves
1 c green or Napa cabbage, finely chopped
1/2 c finely chopped cilantro leaves
1/2 c green parts of scallion, finely chopped
1T garlic paste
2T ginger root, finely minced or ginger paste
2 Thai green chiles or 1 small serrano chile, seeded and finely minced
juice from one lime
1 tsp. salt
 
For Salad
3T refined coconut oil
8 cloves garlic, thinly sliced
2T toasted sesame seeds
1/4 c roasted peanuts, chopped
1/4 c toasted soybeans, crushed
1/4 c toasted pepita seeds
2 tsp. fish sauce
juice of one lime and lime slices and tomato wedges for garnish

Instructions
To ferment tea leaves (done 2 days ahead!)- In large bowl, place tea leaves and pour 4 cups very hot water over the top. Let soak until leaves have softened and expanded, about 10 min. Drain and press leaves to squeeze out any excess liquid. Place leaves in warm water and mash with hands. Drain, pressing/squeezing out excess liquid. Repeat this procedure one more time in warm water, pressing/squeezing excess liquid.
Place rinsed/drained leaves in cold water and let sit for 1 hour and up to overnight in refrigerator. Drain and squeeze thoroughly, picking out any tough bits. Chop the tea leaved finely and mix with finely chopped cabbage, chopped cilantro, chopped green scallion tops, minced ginger, garlic paste, minced chiles, salt and juice from one lime. Cover dish tightly with plastic wrap and allow it to sit/ferment for 2 days in a dark, cool space (pantry/closet/garage). Refrigerate.
Once tea leaves have fermented and been refrigerated, compose salad. Heat coconut oil in large skillet or saute pan over medium-high heat. Add sliced garlic, reduce heat to medium, and fry for about 5 minutes, until lightly golden. Turn off heat and using slotted spoon, remove garlic and place on a plate to continue to crisp. Reserve oil.
Toss tea leaves with reserved garlic-infused oil, fish sauce and juice of 1 lime. Salt to taste. To assemble salad, place tea leaves in a pile in the center of a large plate or shallow large bowl. Place piles of sesame seeds, peanuts, soybeans and pumpkin seeds around tea leaves in separate divisions. Serve with tomato wedges and lime slices as garnish.
Serving Suggestions
Sprinkle with Ngapi Kyaw seasoning if desired


Originally Submitted
2/6/2016





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