Serve the salad unmixed, arranging small piles of all the ingredients on a platter. Toss the fermented tea leaves with the reserved garlic oil, a few splashes of fish sauce, and fresh squeezed lime juice to give an extra sour note. Add a generous pinch of salt, mix again, taste and adj...
This is raw fermented tea leaves and it is not ready to eat. You need to wash, squeeze, grind and add seasoning, and oil to become pickled tea leaves/dressing. We recommend to purchase the Ready to eat Tea Salad Set if you are not familiar with making tea salad dressing. ...
the type of salad which inspired my recipe. Yes, the authentic recipe calls for fermented tea leaves (unlike my recipe). Ms. Duguid describes it as a dazzling salad and Burma’s national dish. She included it in her book as “an act of optimism, in the hope that fermented...
English call it ‘Tea Leaf Salad,’ but actuallylahpetmeansfermentedleaves of green tea. The taste of these is probably a completely new flavor for you (it definitely blew my mind the first time I had it in Yangon). Lahpet Thokeis so uniquely and wonderfully sour, with just a tiny hint...