A traditional Myanmar salad made with fermented tea leaves, seeds, nuts, and optional veggies, offering a delightful harmony of textures and flavors.
370 minutes
A traditional Myanmar salad made with fermented tea leaves, seeds, nuts, and optional veggies, offering a delightful harmony of textures and flavors.
Fermented Tea Leaves, rinsed and coarsely chopped
cups
Toasted Sesame Seeds, lightly ground
tablespoons
Roasted Peanuts, whole or coarsely chopped
tablespoons
Fried Split Roasted Soybeans
tablespoons
Tomato, thin wedges
cups
Dried Shrimp, soaked in water for 10 minutes and drained
tablespoons
Shredded Green Cabbage
cups
to taste
tablespoons
tablespoons
teaspoons
1. Soak Tea Leaves
Soak the fermented tea leaves in water for at least six hours to soften them.
2. Drain and Squeeze Tea Leaves
After soaking, drain the tea leaves thoroughly and squeeze them to remove excess water.
3. Chop Tea Leaves
Finely chop the squeezed tea leaves using a knife or a food processor for a more uniform texture.
4. Prepare Salad Ingredients
Arrange the tea leaves, toasted sesame seeds, roasted peanuts, fried split roasted soybeans, dried shrimp, tomato wedges, and shredded cabbage separately on a platter or in small bowls if serving unmixed.
5. Mix Salad Ingredients
Combine all the ingredients except the salt in a large bowl. Mix thoroughly using your hands.
6. Add Optional Dressing
If using the optional dressing, drizzle garlic oil, fresh lime juice, soy sauce, and a pinch of salt over the salad. Mix well to ensure even distribution of flavors.
7. Adjust Seasoning
Taste the salad and adjust the seasoning with salt as needed. Serve immediately.
Ensure to source high-quality, authentic Burmese fermented tea leaves, as they are crucial for the depth of flavor in the salad.
Taste as you go and adjust the seasoning to balance the bitter, sour, salty, and umami flavors, which should complement the naturally bitter tea leaves.
Emulsify the dressing well, incorporating garlic oil slowly, and taste for seasoning to ensure it coats the ingredients evenly.
Mix crunchy ingredients like toasted nuts and seeds for textural variety. Toast them separately to a golden brown to maintain maximum crunch.
Freshly prepare add-ins like tomatoes and cabbage, ensuring tomatoes are deseeded and cabbage is thinly sliced for optimal texture.
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