Ingredients with Measurements:
- 2 cups pickled tea leaves
- 1/2 cup roasted peanuts
- 1/2 cup fried garlic
- 1/2 cup fried yellow split peas
- 1/2 cup sesame seeds
- 1/2 cup dried shrimp
- 2-3 fresh green chilies, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sliced cabbage
- 1/2 cup sliced carrots
- 1/2 cup sliced onions
- 1/4 cup fish sauce
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- Salt to taste
Special equipment needed: None
Step-by-step instructions:
- Rinse the pickled tea leaves in cold water and drain well.
- In a large mixing bowl, combine the tea leaves, roasted peanuts, fried garlic, fried yellow split peas, sesame seeds, dried shrimp, green chilies, cherry tomatoes, cabbage, carrots, and onions.
- In a separate bowl, whisk together the fish sauce, lime juice, vegetable oil, and salt until well combined.
- Pour the dressing over the salad and toss well to combine.
- Serve immediately.
30 minutes
5. Temperature: Room temperature
Serving size: 4-6 people
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 14g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- Roasted cashews or almonds can be used instead of peanuts.
- Fried shallots can be used instead of fried garlic.
- Fried mung beans can be used instead of yellow split peas.
- Shredded green papaya can be used instead of cabbage.
Variations:
- Add sliced grilled chicken or shrimp for a protein boost.
- Add sliced avocado for a creamy texture.
- Add sliced mango for a sweet and tangy flavor.
Tips and tricks:
- Make sure to rinse the pickled tea leaves well to remove any excess salt.
- Toast the sesame seeds in a dry pan over medium heat for a few minutes to enhance their flavor.
- Adjust the amount of green chilies to your desired level of spiciness.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with extra fried garlic, peanuts, and sesame seeds.
Garnishes:
- Fried garlic
- Roasted peanuts
- Sesame seeds
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Grilled or steamed vegetables
- Soup
Troubleshooting advice:
- If the salad is too salty, rinse the pickled tea leaves again before using.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftovers in the refrigerator and consume within 2 days.
Food history:
- Lahpet Thoke is a traditional Burmese dish made with pickled tea leaves and a variety of other ingredients.
Flavor profiles:
- Salty, sour, nutty, and slightly spicy.
Serving suggestions:
- Serve as a side dish or as a main course.
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Region: Myanmar