Ingredients with Measurements:
- 2 cups of pickled tea leaves (lahpet)
- 1/2 cup of fried garlic
- 1/2 cup of roasted peanuts
- 1/4 cup of sesame seeds
- 1/4 cup of dried shrimp
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 2 tablespoons of peanut oil
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of chili flakes
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the pickled tea leaves in cold water and drain well.
2. In a large bowl, mix the tea leaves, fried garlic, roasted peanuts, sesame seeds, and dried shrimp.
3. In a small bowl, whisk together the fish sauce, lime juice, peanut oil, sugar, salt, and chili flakes.
4. Pour the dressing over the tea leaf mixture and toss well to combine.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
5. Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 18g
- Carbohydrates: 12g
- Protein: 8g
Substitutions for ingredients:
- Fried garlic: You can substitute with fresh garlic that has been minced and fried until golden brown.
- Roasted peanuts: You can substitute with cashews or almonds.
- Sesame seeds: You can omit this ingredient if you don't have it on hand.
- Dried shrimp: You can substitute with dried anchovies or omit this ingredient if you prefer a vegetarian version.
- Fish sauce: You can substitute with soy sauce or tamari for a vegetarian version.
Variations:
- You can add sliced tomatoes, shredded cabbage, or sliced onions to the salad for extra flavor and texture.
- You can also add sliced chilies for extra heat.
Tips and tricks:
- Make sure to rinse the pickled tea leaves well to remove any excess salt.
- You can store any leftover salad in an airtight container in the fridge for up to 2 days.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
Garnishes:
- You can garnish the salad with fresh cilantro or mint leaves.
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Serve the salad with steamed rice or noodles for a more substantial meal.
Troubleshooting advice:
- If the salad is too salty, rinse the pickled tea leaves again before mixing with the other ingredients.
Food safety advice:
- Make sure to store any leftover salad in the fridge and consume within 2 days.
Food history:
- Lahpet thoke is a traditional Burmese salad made with pickled tea leaves.
Flavor profiles:
- This salad is salty, sour, and slightly spicy.
Serving suggestions:
- Serve the salad as an appetizer or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Myanmar