Burmese Lahpet Thoke

I have already raved about the varied Burmese salads, but one of them is particularly special to me: the . The salad made with tea leaves is certainly one of the more unusual dishes of Burmese cuisine. Since I already suspected that the tea leaves would not be easy to find at home, I stocked up on a small supply while I was there and brought it back.

Last weekend my parents came to visit and we prepared a Burmese curry and a tea leaf salad together. After initial scepticism about the ingredients, they both found it quite delicious (“absolutely delicious” my mother wrote in the recipe!). Burmese Lahpet Thoke has made it onto our menu, but the question remains how I can secure a steady supply of the tea leaves.

Preparation

First, wash the Chinese cabbage, cut it into thin strips and place them in a large salad bowl. Then dice the tomatoes and slice the green parts of the spring onions into rings. Add both to the salad bowl.

Next, peel the ginger, cut it into fine strips and toast them in a dry pan without oil until crispy. After a short while, add the Pae Sone Kyaw mixture and the peanuts and continue to toast everything together until the peanuts start to turn brown. Now pour the toasted contents of the pan over the salad.

Now comes the Lahpet. Take it out of the packet and add it to the salad as well.

Mix everything well and dress with the peanut oil, lime juice and fish sauce, then toss well again.

If you like, garnish the salad with a few coriander leaves.