Ingredients with Measurements:
- 2 cups of pickled tea leaves (lahpet)
- 1/2 cup of fried onions
- 1/4 cup of roasted peanuts
- 1/4 cup of sesame seeds
- 1/4 cup of dried shrimp
- 1/4 cup of fish sauce
- 1/4 cup of lime juice
- 1/4 cup of peanut oil
- 1/4 cup of garlic, minced
- 1/4 cup of ginger, minced
- 1/4 cup of green chili, chopped
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the pickled tea leaves in cold water and drain well.
2. In a large mixing bowl, add the pickled tea leaves, fried onions, roasted peanuts, sesame seeds, and dried shrimp. Mix well.
3. In a separate bowl, whisk together the fish sauce, lime juice, peanut oil, garlic, ginger, green chili, and salt until well combined.
4. Pour the dressing over the salad and toss well to coat.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
5. Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- Fried onions can be substituted with caramelized onions.
- Roasted peanuts can be substituted with cashews or almonds.
- Dried shrimp can be substituted with dried anchovies or dried squid.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Green chili can be substituted with red chili or jalapeno.
Variations:
- Add sliced tomatoes, cucumbers, or onions for extra crunch and freshness.
- Use different types of nuts or seeds, such as pumpkin seeds or sunflower seeds.
- Add cooked shrimp or chicken for extra protein.
- Use a different type of dressing, such as a vinaigrette or a creamy dressing.
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 bring out their nutty flavor.
- Adjust the amount of green chili to your liking, depending on how spicy you want the salad to be.
- The salad can be made ahead of time, but wait to add the dressing until just before serving.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra fried onions, sesame seeds, or chopped peanuts.
Garnishes:
- Fried onions
- Sesame seeds
- Chopped peanuts
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Grilled or roasted vegetables, such as eggplant or zucchini.
- A simple soup, such as miso soup or chicken noodle soup.
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 refrigerator to prevent spoilage.
Food history:
- Lahpet Thoke is a traditional Burmese salad made with pickled tea leaves.
Flavor profiles:
- The salad is savory, tangy, and slightly spicy, with a crunchy texture from the fried onions and peanuts.
Serving suggestions:
- Serve the salad as a side dish or as a main course for a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Burmese