Laphat thoke (green tea leaf salad)

"This is a very traditional dish in Myanmar and is made in every household, each household adding their own touch. Flavoursome, soft fermented tea leaves mix with crunchy toasted nuts and seeds. After I came to Australia, I discovered the delicious macadamia nut, so I now like to add it into my laphat thoke."

Laphat thoke (Burmese green tea leaf salad) Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp fermented green tea leaves
• 1 tbsp pickled ginger
• 1 tsp fish sauce
• 1 tbsp lemon juice
• pinch of salt
• pinch of vegetable powder
• 1 tbsp grapeseed oil or canola oil
• 1 handful thinly slice white cabbage
• 2 firm tomatoes, coarsely chopped
• 1 garlic clove, thinly sliced
• 1 green chilli, finely sliced (optional)
• 2 tbsp mixed crunchy peas and nuts
• 2 tbsp toasted macadamia nuts, crushed
• 2 tbsp toasted peanuts, crushed
• 2 tbsp toasted white sesame
• 2 tbsp dried shrimp
• 1 tbsp fried crunchy garlic

Instructions

1. Place the green tea leaves and pickled ginger in a large bowl with the fish sauce, lemon juice, salt, vegetable powder and oil and stir to combine well.
2. Add all the remaining ingredients except the dried shrimp and crunchy garlic, then toss to combine well.
3. Transfer to a large serving bowl, scatter with the dried shrimp and crunchy garlic and serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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