Ingredients with Measurements:
- 2 cups of fermented tea leaves (Lahpet)
- 1/2 cup of shredded coconut
- 1/4 cup of fried garlic
- 1/4 cup of roasted peanuts
- 1/4 cup of sesame seeds
- 1/4 cup of sunflower seeds
- 1/4 cup of dried shrimp
- 1/4 cup of fish sauce
- 1/4 cup of lime juice
- 1/4 cup of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Skillet
- Cutting board
- Knife
Step-by-step instructions:
1. In a large mixing bowl, combine the fermented tea leaves, shredded coconut, fried garlic, roasted peanuts, sesame seeds, sunflower seeds, and dried shrimp.
2. In a small mixing bowl, whisk together the fish sauce, lime juice, and vegetable oil.
3. Pour the dressing over the salad and toss until well combined.
4. Season with salt and pepper to taste.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
5. Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- Instead of fermented tea leaves, you can use any type of leafy greens.
- Instead of shredded coconut, you can use coconut flakes.
- Instead of fried garlic, you can use roasted garlic.
- Instead of roasted peanuts, you can use any type of nuts.
- Instead of sesame seeds and sunflower seeds, you can use any type of seeds.
- Instead of dried shrimp, you can use any type of seafood.
- Instead of fish sauce, you can use soy sauce or tamari.
- Instead of lime juice, you can use lemon juice or vinegar.
- Instead of vegetable oil, you can use any type of oil.
Variations:
- You can add sliced tomatoes, cucumbers, or onions to the salad.
- You can add fresh herbs such as cilantro or mint.
- You can add sliced chili peppers for extra heat.
Tips and tricks:
- Make sure to rinse the fermented tea leaves before using them in the salad.
- You can make the fried garlic ahead of time and store it in an airtight container.
- You can also make the dressing ahead of time and store it in the refrigerator.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Lahpet Thoke is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra fried garlic, roasted peanuts, and sesame seeds.
Garnishes:
- Fried garlic
- Roasted peanuts
- Sesame seeds
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Grilled meats or seafood
- Stir-fried vegetables
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, add more shredded coconut or leafy greens.
Food safety advice:
- Make sure to rinse the fermented tea leaves before using them in the salad.
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Food history:
- Lahpet Thoke is a traditional Burmese salad made with fermented tea leaves.
Flavor profiles:
- The salad is savory, tangy, and slightly sweet.
Serving suggestions:
- Serve the salad as a side dish or as a main course.
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Region: Myanmar