Lahpet Thoke (Burmese Tea Leaf Salad) is a traditional Myanmar (Burmese) recipe for a classic salad of fried mixed pulses with spiced rehydrated green tea leaves stored in oil. The full recipe is presented here and I hope you enjoy this classic Myanmar version of: Burmese Tea Leaf Salad (Lahpet Thoke).
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This is a recipe for Burmese Tea Leaf Salad, also known as Lahpet Thoke. This salad combines an eclectic mix of flavours and textures, including soft, pickled tea leaves, crisp roasted peanuts, and a variety of crunchy beans. It's not only a delightful culinary experience but also a vegan-friendly recipe. The recipe makes use of rehydrated green t
Ingredients:
110g green tea leaves (larger leaves are better)
1.25l oil (for frying the garlic)
200g garlic cloves (thinly sliced)
1 tbsp salt
1 tbsp paprika powder
1 tsp MSG (optional)
3 tbsp garlic, chopped
1 tbsp ginger, chopped
3 chillies, finely chopped
250ml sunflower oil
juice of 1 large lemon
275g broad beans (soaked in hot water)
210g sesame seeds
280g chana dal (split chickpeas, soaked overnight with a little bicarbonate of soda)
180g peanuts
275g green chana (green chickpeas; soaked overnight with bicarbonate of soda)
300g dried lima beans (soaked overnight with bicarbonate of soda)
Method:
Preparing the Garlic-infused Oil: In a heavy-based pan, fry the thinly-sliced garlic in 1.25l of oil until golden brown. Ensure a well-ventilated space during this process. Remove the garlic with a slotted spoon and set it aside on paper towels to drain. Take the oil off the heat and set aside to cool (this is your garlic oil).
Preparing the beans and dal: Drain the beans and dals then place in their own pans. Cover with plenty of water and add a generous pinch of bicarbonate of soda. Bring to a boil and cook for 10 minutes. Remove any scum as it rises to the surface during this time.
Boiling the Beans and Dals: Boil each soaked bean and dal separately for precisely 6 minutes, removing any surface scum. Take off the heat and separately drain in a colander (you want them dry as you'll be frying later).
Re-hydrating the tea: Turn the green tea leaves into a bowl. Pour over enough boiling water to cover then set aside to soak for 10 minutes. After this time, drain the leaves then squeeze out all the excess liquid. Transfer the tea leaves to a bowl and mix in the salt, paprika powder, MSG (if using), chopped garlic, chopped ginger, chopped chilis, lemon juice, and sunflower oil.
Mix thoroughly to combine then store in jars, topping them off with extra oil to ensure the leaves are covered. Allow it to mature in a dark cupboard for 3 days before refrigerating. It lasts up to 6 months.
Frying the Beans and Dals: Pour the garlic oil into a deep pan. Heat to about 180°C then add in the first of your beans and dals. Fry the lima beans and chana dal for about 10 minutes. The green chana will float to the surface of the oil when ready. The peanuts cook quickly and will be done in 3 minutes. The broad (fava) beans will take 7 minutes. You're cooking each pulse separately, remember and you want them to be crispy after frying, which gives you the texture base of the dish.
Once all the beans/pulses have been fried, combine them in a bowl with the sesame seeds then sprinkle over 1 tbsp salt. Mix thoroughly then transfer to a jar or bottle to store. After frying the mixture has a shelf life of over 6 months.
To assemble the salad: In a bowl, combine 4 tablespoons of tea leaves with chopped tomatoes and onions. Add 400g of the fried bean mixture, garnish with freshly chopped coriander, and a spritz of lemon. Serve as a snack or starter.
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