Rice Salad with Lahpet from Myanmar
Another salad with fermented tea leaves
In recent weeks, I’ve noticed an increased number of searches for “Lahpet” or “tea leaf pesto” on my blog. I was surprised by this sudden interest in this
Burmese specialty, but soon discovered that the distributor
Now that there’s more interest in using this exciting ingredient, I’m happy to present my recipe for a rice salad with Lahpet from Myanmar. It’s super quick to prepare and a great way to transform leftover rice into a delicious dish.
By the way, instead of Chinese cabbage, you can also use the “Beste Wahl Salat Asia Mix” from the Rewe supermarket chain, which will make the salad even more colorful with romaine lettuce, carrots, radicchio, and mung bean sprouts, and it’s even quicker to prepare.
Ingredients for 2-3 people
- 100g Napa cabbage
- 450g cooked jasmine rice from the previous day
- 2 tbsp peanut oil
- 2 tbsp fish sauce
- half a lime
- 70g Lahpet (fermented tea leaves)
- 60g Pae sone kyaw (fried nuts mix)
- 2 sprigs of coriander
- 2 tbsp fried onions
Preparation
First, we cut the Chinese cabbage into thin strips and mix them with the pre-cooked rice. The rice should ideally be from the previous day so that it’s completely cold and dry. If the rice still has any clumps, we break them up with a spoon.
Now we mix the peanut oil with the fish sauce and squeeze in the juice from half a lime. Then we add the fermented tea leaves to this sauce mixture and mix everything thoroughly.
Next, we add this sauce along with the fried legumes to the rice and mix the salad thoroughly until all the rice has taken on a slightly greenish color from the tea leaves.
Finally, we distribute the rice salad onto plates. Then we pluck the coriander leaves from their stems and garnish the salad with them, along with some fried onions.
