World Cuisines

Lahpet Thoke (Tea Leaf Salad)

Myanmar

The salad found nowhere else: fermented tea leaves tossed with cabbage, tomatoes, crunchy beans, peanuts, sesame and dried shrimp — a stimulant you eat with your hands.

What it is

The salad found nowhere else: fermented tea leaves tossed with cabbage, tomatoes, crunchy beans, peanuts, sesame and dried shrimp — a stimulant you eat with your hands. Ingredients: lahpet (pickled tea leaves), cabbage, tomatoes, green chiles, garlic chips, fried beans and lentils, peanuts, sesame seeds, dried shrimp, peanut oil, fish sauce, lime. Recipe: 1) Soak lahpet; season with oil and salt. 2) Arrange the crunchy components in piles around the leaves (the classic presentation). 3) Toss at the table with lime and fish sauce. 4) Eat with fingers, rice optional. Serve: after meals or with guests — serving lahpet is a sign of hospitality. Flavor: tangy, bitter-green, crunchy, electric. History: Burma is one of the few cultures that eats tea as well as drinks it; fermented tea sealed peace treaties and settled disputes for centuries in the Shan hills. See also: Mohinga, Burmese Chicken Curry.

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