Burmese Tea Leaf Salad Recipes

FERMENTED TEA LEAF SALAD

Fermented Tea Leaf Salad image

Provided by Marian Burros

Time 20m

Yield 2 servings

Number Of Ingredients 13

Ingredients

1/4 to 1/2 cup fermented tea leaves
1 tablespoon dry shrimp powder
1 tablespoon peanut oil
2 large julienne plum tomatoes
1 cup very thinly sliced cabbage
1 teaspoon fried garlic (see note)
2 tablespoons roasted peanuts
2 tablespoons fried dried peas
2 teaspoons toasted sesame seeds
2 to 3 teaspoons lime juice
1/8 to 1/4 teaspoon minced bird's-eye chili or other hot chili, like a serrano
1 to 2 teaspoons fish sauce (nam pla or nuoc mam)
Cilantro leaves, sliced fried garlic and whole green chilies, for garnish

Steps:

Combine all ingredients in large bowl, and mix well. Divide between two plates, and serve, with garnishes.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 403 milligrams, Sugar 4 grams

BURMESE TEA LEAF SALAD

BURMESE TEA LEAF SALAD image

Categories Salad Vegan

Number Of Ingredients 17

Ingredients

Tea Leaves:
1 cup white vinegar
1 cup water
1/4 cup green tea leaves (Sencha)
1/4 cup sesame oil
1/4 cup olive oil
1 tablespoon Maggi seasoning
1 tablespoon fish sauce
Salad:
1 head romaine lettuce
1 tomato
1/4 cup toasted sesame seeds
1/3 cup fried garlic
1/3 cup sunflower seeds, unsalted
1/2 cup roasted peanuts, unsalted
1 lemon
1 jalapeno (optional)

Steps:

Directions: Bring the tea leaves, white vinegar and water to a boil and simmer for 30 minutes or until soft. Rinse with cool water and remove any twigs or hard pieces from the leaves. Strain completely, squeezing the leaves to remove as much moisture as you can. Put the tea leaves in a food processor and while it is running drizzle the sesame oil, olive oil, Maggi seasoning and fish sauce, scraping the sides often. Process the tea leaf mixture until the leaves are finely minced. Add additional fish sauce or Maggi seasoning if you want bolder flavors. Set aside while you prepare the salad Chop the romaine lettuce and layer it on a serving platter. Remove the seeds and dice the tomatoes and pile them on top of the lettuce. Finely chop the jalapeno and remove the seeds from the lemon wedges and add these to the platter. Pile each of the remaining ingredients on the salad and spoon about half of the tea leaf mixture in the middle, reserving the other half for later. (It will keep, refridgerated for up to three weeks). Just before serving, squeeze the lemon wedges over the salad, and toss everything together well, be sure to evenly distribute the tea leaves.

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