Are you a busy working woman searching for a healthy, speedy, delicious recipe that is easy to make? Look no further than Burmese tea leaf salad! This exciting and straightforward recipe is perfect for creating a flavorful and nutritious meal in no time.
Bursting with various ingredients that offer distinct and tantalizing flavors, this salad is a true crowd-pleaser. Whether entertaining unexpected guests or looking for a quick and satisfying meal, Burmese tea leaf salad will surely delight you.
Why This Burmese Tea Salad?
There are many benefits of Burmese tea salad, and some of them include the following;
- A rich blend of vegetables, including green tea leaves, cherry tomatoes, and yellow split peas, ensures you get various nutrients with every bite.
- Cruciferous veggies like green cabbage provide a rich source of vitamin C, potassium, and folate, all contributing to a healthy immune system and improved overall health.
- Best of all, you don’t have to be a master chef to whip up this tasty dish – it’s quick and easy to prepare, with minimal ingredients required.
- And if you’re looking to dine out, you’re in luck – Burmese restaurants often feature this salad as a specialty dish, so you can enjoy all its benefits without cooking it yourself.
What does Burmese tea leaf salad taste like?
Burmese tea leaf salad, known as “Laphet Thoke,” is a unique and vibrant explosion of flavors. It offers a medley of tastes, with the prominent ones being a delightful mix of savory, salty, and slightly bitter. The fermented tea leaves provide a complex umami richness, while other ingredients like crunchy peanuts, toasted sesame seeds, fried garlic, and dried shrimp add layers of texture and flavors.
The dish also incorporates fresh, crisp vegetables like cabbage and tomatoes, which contribute a refreshing crunch and a touch of sweetness. The overall experience is a harmonious balance of savory, nutty, and tangy notes that create a truly unforgettable culinary adventure.
Ingredients For Burmese Tea Leaf Salad:
For leaf dressing, you’ll need;
- 2 tablespoons of loose green tea leaves can be sencha or Dragonwell.
- 1 clove of garlic, chopped coarsely.
- 2 cups of boiling water
- 3 tbsp of fried garlic oil
- Half tsp of salt
- 1 tsp of white vinegar (distilled)
To make the salad, you need;
- 1 and a half cups roughly chopped cherry tomato
- 4 cups of shredded green cabbage
- Half jalapeno or serrano Chile can be seeded or minced
- ¼ cup chopped and toasted peanuts
- ¼ cup fried garlic
- ¼ cup yellow split peas
- ¼ tsp of red pepper
- ½ cup coarsely chopped fresh cilantro
- 2 tbsp dried shrimp powder
- 1 tbsp of lime juice
- 2 tsp of fish sauce
- 1 tbsp of canola or garlic oil
Ingredient Notes
With these tips, you’ll be well on your way to creating the perfect Burmese tea leaf salad.
- Garlic is a must-have for any Burmese tea leaf salad recipe. For extra flavor, chop it finely and roast it until crispy. Or, use the oil left over from frying the garlic to add richness and depth to your salad.
- Don’t be afraid to chop your veggies coarsely – the rough, chunky texture makes this salad so satisfying. For a colorful and flavorful dish, try using a mix of cabbage, cherry tomatoes, serrano chiles, jalapenos, yellow peas, and cilantro.
- Soaking the tea leaves overnight in water is key to remove their bitter taste. Rinse them thoroughly with clean water before adding them to your salad.
- Season your salad with a sprinkle of salt and pepper to taste. For a tangy kick, try adding white vinegar or fresh lime juice.
- One of the great things about Burmese tea leaf salad is that you can customize it to your liking. Add peanuts, different pulses, or any other ingredients you like to make it your own.
- If you’re a fan of spice, consider using pickled jalapenos for an extra burst of flavor. The pickling process mellows out the heat of the peppers while adding a tangy, acidic note to your salad.
Expert Tips to Make the Best Burmese Tea Lead Salad
For Fried Garlic and Fried Garlic Oil
First, set up a mesh sieve over a heatproof bowl. Use medium heat for a one-third cup of canola oil, then lower the flame to avoid burning the garlic.
Next, add your chopped garlic to the skillet and cook until it’s crispy and golden brown, stirring continuously to prevent burning. It should take about 3-4 minutes.
Once your garlic is perfectly fried, carefully drizzle the garlic and oil mixture into the sieve set over the heatproof bowl.
Use a spoon to press the garlic and extract as much oil as possible. Save the oil for later use – it’s perfect for adding depth and flavor to stir-fries, soups, and other dishes.
For Fried Yellow Split Peas
First, soak a one-third cup of yellow split peas in water overnight, then drain and dry them. Next, set up a mesh strainer over a heatproof bowl. Heat some oil in a skillet over moderate temperature, then add the split peas and heat for 4 to 6 minutes, occasionally stirring, until golden brown and crispy.
Once your split peas are perfectly cooked, carefully remove the excess oil and move the crispy peas to a plate to cool down. Once they’ve cooled, store them in an airtight container until you’re ready to use them.
For Dried Shrimp Powder
You can prepare dried shrimp powder by adding it to a grinder and saving it for spicing. Keep on pulsing the shrimp until it gains a powdery appearance, and then store it in an airtight room for 3 days, and then you can freeze it for months.
Fish Sauce
Fish sauce is another important ingredient; you can easily find it in the supermarket.
Other Salad ideas you may also try:
- 15 Best Potluck Salads
- Quinoa Arugula Salad with Lemon Vinaigrette
- Roasted Beets With Goat Cheese Salad
- Vegan Quinoa Salad
How To Make Burmese Tea Leaf Salad?
Here is the step-by-step recipe to make the Burmese tea leaf salad;
Step 1:
To prepare leaf dressing, take a bowl and add tea leaves; add water and soak the leaves overnight.
This step helps remove the bitterness of the tea leaves, and keeping them overnight will make them soft and tastier. Ensure picking out twigs and hard stems from the leave. Take a filter, remove the whole leaves, and rinse it properly. Transfer the leaves to the bowl and fill it with water again. Remove the water the next day and wash it again and again with fresh or boiled water to remove all the debris.
Step 2:
Now remove the leaves from the bowl into another bowl and remove all the water absorbed properly. Add garlic and salt into the food processor along with the rinsed tea leaves. Also, add 3 tbsp of oil and vinegar into the processor and grind the whole mixture properly.
Step 3:
Now it’s time to assemble the ingredients into the bowl. Create the bed of cabbage and then add the dressing above the cabbage carefully. Both the cabbage and tea leaf dressing must be at the center. Add vegetables individually; add piles of tomatoes first, then jalapeno, peanuts, fried garlic, serrano, and other ingredients.
Add oil to these ingredients and sprinkle with the lime juice and fish sauce on top of the recipe. You can also sprinkle the cilantro on top with the shrimp powder, shrimp powder, and red chili pepper. Now take a fork and start mixing the ingredients properly.
Serving Instructions
Burmese tea leaf salad is a superstar dish that can be enjoyed as a starter or a light lunch. Its unique flavor and texture makes it the perfect accompaniment to various dishes, including chickpea stir fry, cauliflower curry, vegan grill, cabbage coconut curry with chickpeas, and air fryer green beans. This salad is sure to impress your guests and add a burst of flavor to any meal.
How To Store Burmese Tea Leaf Salad?
You can enjoy the Burmese tea leaf salad at its best by consuming it fresh and right after assembly. In case of leftovers, store them in an airtight container and refrigerate for up to three days.
After this time, the salad may lose its flavor and texture, becoming less enjoyable. If you plan to store it for an extended period, remember you cannot mix all the ingredients.
Instead, refrigerate the ground tea leaves separately in an airtight container and add them to the other ingredients before serving. This way, you can savor the flavors and freshness of the salad even after a few days.
How To Freeze Burmese Tea Leaf Salad?
Freezing the Burmese tea leaf salad is a great way to preserve it longer. However, knowing that you can’t freeze the whole salad is essential. Instead, you can freeze the ground tea leaves separately in an airtight container. Mix the frozen leaves with the other ingredients after reheating them to prepare the salad later.
To freeze the tea leaves, start by soaking them overnight and draining the water the next morning. Wash the leaves with clean water and add spices and garlic to the grinder. After grinding the mixture thoroughly, transfer it to an airtight container and freeze it for up to two months.
This way, you can enjoy the delicious Burmese tea leaf salad even when you don’t have fresh ingredients available. Thoroughly thaw the frozen tea leaves and reheat them before mixing them with other ingredients to create the perfect salad.
Reheating Instructions
If you have some leftover salad that you want to reheat, there’s a simple process to follow. First, remove the frozen airtight container and transfer the salad to an oven-safe dish. Cover the dish with foil and preheat your oven to 325F.
Once the oven is ready, place the baking dish inside and let it heat for around 30 minutes. Check on the salad after the time is up, and if it’s not heated through, leave it for a little longer until it’s perfectly warm. With this easy method, you can enjoy Burmese tea leaf salad’s flavors and health benefits even if you have leftovers.
Alternative Ingredients You May Try for Variation
Burmese tea leaf salad is versatile; you can change the ingredients and add other ingredients. There is a wide range of changes in this side dish. Some of the alternative ingredients that you can try in this recipe include;
- ¼ cup roasted Channa Dal
- 1/6 cup roasted moong dal
- ¼ pumpkin seeds
- 4 tbsp black and white sesame seeds
- 1/3 roasted chickpeas
- 1tbsp fresh ginger and garlic
- 1 cup lettuce
There are many other options that you can add, and you can decide according to your taste and preferences.
FAQs
Myanmar is renowned for producing some of the best tea leaves in the world, and this salad features some of the finest leaves the country has to offer. The leaves are harvested at various times throughout the season, at their peak ripeness, and then brought back to Myanmar. The tea plants grow in different regions across the country, and the local climate plays a vital role in their growth.
The Burmese tea leaf salad is not just a delicious treat but has several health benefits. The star ingredient of this salad is the fermented tea leaves, which are rich in probiotics and offer excellent digestive support. The tea leaves are also a great source of antioxidants, which help eliminate harmful bacteria and boost your immunity. The salad also includes a variety of fresh vegetables that provide essential minerals and vitamins, making it a nutritious and wholesome meal.
Tea leaf salad, made from fermented tea leaves known as Laphet, is a beloved dish in Myanmar and other parts of the world. It is delicious and contains a small amount of caffeine, with 3mg in just 1 gram of Laphet.
Best Burmese Tea Leaf Salad
Ingredients
For Leaf Dressing
- 2 tbsp loose green tea leaves can be sencha or Dragonwell
- 1 clove garlic, chopped coarsely
- 2 cup boiling water
- 3 tbsp fried garlic oil
- ½ tsp salt
- 1 tsp white vinegar (distilled)
For Salad
- 1 ½ cups roughly chopped cherry tomato
- 4 cups shredded green cabbage
- ¼ cup jalapeno or serrano pepper can be seeded or minced
- ¼ cup chopped and toasted peanuts
- ¼ cup fried garlic
- ¼ cup yellow split peas
- ¼ tsp red pepper
- ½ cup coarsely chopped fresh cilantro
- 2 tbsp dried shrimp powder
- 1 tbsp lime juice
- 2 tsp fish sauce
- 1 tbsp canola or garlic oil
How to Make?
- To prepare leaf dressing, take a bowl and add tea leaves; add water and soak the leaves overnight. This step helps remove the bitterness of the tea leaves, and keeping them overnight will make them soft and tastier. Ensure picking out twigs and hard stems from the leave. Take a filter, remove the whole leaves, and rinse it properly. Transfer the leaves to the bowl and fill it with water again. Remove the water the next day and wash it again and again with fresh or boiled water to remove all the debris.
- Now remove the leaves from the bowl into another bowl and remove all the water absorbed properly. Add garlic and salt into the food processor along with the rinsed tea leaves. Also, add 3 tbsp of oil and vinegar into the processor and grind the whole mixture properly.
- Now it’s time to assemble the ingredients into the bowl. Create the bed of cabbage and then add the dressing above the cabbage carefully. Both the cabbage and tea leaf dressing must be at the center. Add vegetables individually; add piles of tomatoes first, then jalapeno, peanuts, fried garlic, serrano, and other ingredients.
- Add oil to these ingredients and sprinkle with the lime juice and fish sauce on top of the recipe. You can also sprinkle the cilantro on top with the shrimp powder, shrimp powder, and red chili pepper. Now take a fork and start mixing the ingredients properly.
