30 mins Servings: 6 Yield: 6 servings Nutrition Profile: Low-Carb Dairy-Free Low Added Sugar Soy-Free High-Fiber Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Is Tea-Leaf Salad Good for You? Tea-leaf salad is nutritious and healthy because of the variety of vegetables in the salad. Vegetables are low in calories and high in fiber. The solution? Tea Leaf Salad. This recipe intertwines the tangy, fermented notes of tea leaves with crunchy nuts and fresh vegetables . It's a dish that transformed my routine dinners into a gastronomic adventure reminiscent of European bistros. My kids, usually hesitant about new foods, were enticed by its exotic appeal.
Burmese Tea Leaf Salad The Gourmet Gourmand
The traditional process calls for a full fermentation of 3 to 4 months. Nowadays, there are easiest and quickest ways to make lahpet that come very close in terms of taste and texture to the original method. Burmese cuisine features six flavors: sour, bitter, salty, astringent, sweet and spicy. 1 roma tomato, seeded and diced 1 sm jalapeño, seeded and diced 1 tbsp shrimp powder 2 tbsp fish sauce 1 lemon, cut into wedges Tea Leaf Dressing ½ c packed whole fermented tea leaves (laphet) ⅓ c canola oil 1 garlic clove, coarsely chopped ¼ tsp dried chile flakes 1 tsp 1/2 packed cup (about 2 ounces) whole fermented tea leaves (laphet) or 1/3 packed cup seasoned tea leaf paste (without oil) 1/3 cup canola oil Tea Leaf Salad is a simple chopped salad consisting of chopped lettuce (like romaine), chopped tomatoes, Laphet (fermented tea leaf dressing) and one large packet of Traditional Burmese.
Burmese Tea Leaf Salad The Gourmet Gourmand
📋 Recipe 💬 Comments Why you'll love this recipe It's easy to make in minutes. It doesn't require a laundry list of ingredients. It tastes just like the version served in Burmese restaurants. Ingredients After I ate at Burma Superstar for the first time, I searched online for a recipe for Tea Leaf Salad so I could recreate it in my kitchen. Step 1 Combine all ingredients in large bowl, and mix well. Divide between two plates, and serve, with garnishes. Tip To make fried garlic, slice as many cloves of garlic lengthwise as desired.. Recipes Ingredients 6 small shallots (6 oz.), thinly sliced 12 garlic cloves, thinly sliced Vegetable oil, for frying Kosher salt 4 cups thinly sliced Napa cabbage 1 cup chopped Salanova lettuce. Directions. To make the salad, place a bed of lettuce in the center of a large plate or platter. Spoon the tea leaf dressing into the center of the lettuce. Around the lettuce, arrange separate piles of fried garlic, split peas, peanuts, sunflower seeds, sesame seeds, tomato, and jalapeño. Sprinkle with shrimp powder and drizzle with fish sauce.
A Shortcut to Buzzy Burmese Tea Leaf Salad (Laphet Thoke) Viet World
Tea Leaf Salad, or Lahpet Thoke, is a culinary gem from Myanmar (formerly Burma), celebrated for its unique blend of fresh, tangy, and crunchy flavors. At the heart of this Burmese delight is the fermented green tea leaves, known as lahpet, which infuse the dish with a distinctive and addictive taste. ½ cup finely chopped cilantro, loosely packed ½ cup green onions, finely chopped 1 tablespoon garlic paste 2 tablespoons finely chopped ginger root 2 green chilies, minced (optional) juice squeezed fresh from one lime generous pinch of salt 3 tablespoons peanut oil 1 head garlic, all cloves thinly sliced
Pour loose leaves into a medium bowl. Pour boiling water over the leaves and allow to steep for 10 minutes. Strain and rinse with cool water. Pick through the unfurled leaves and discard any obvious twigs or woody stems. Return to bowl and cover with cold water. Let sit for at least 1 hour. When you're ready to serve the salad, scoop out ½ cup of the tea leaf paste. Mix it with a small pinch of salt, 2 tablespoons of safflower or canola oil, 1½ teaspoons lime juice and ⅛ teaspoon red pepper flakes. Cover a large plate with the lettuce leaves. Sprinkle about 1 teaspoon lime juice over the lettuce.
Burma Superstar Fermented Tea Leaf Salad The Taste SF
August 8, 2021 By Andrea Nguyen Burmese tea-leaf salad, a composition of chopped greens and lots of crunchy bits dressed in a savory, earthy pesto-like dressing intimidated me for years. The dressing seems incredibly complex and perplexing with its subtle layers of savory pungency. Surprised? Diners seek out the Burmese restaurant—with locations in San Francisco, Alameda, and Oakland, CA—because foodies swear that it serves up the best housemade dressing around, made with.
