Burmese tea leaf salad (lahpet thoke)

Indulge in the exotic flavors of traditional Burmese cuisine with this tantalizing tea leaf salad, bursting with fresh and vibrant ingredients.

Ingredients:

• 1 cup white vinegar
• 1 cup water
• 1/4 cup loose green tea leaves (Sencha)
• 1/4 cup sesame oil
• 1/4 cup avocado oil
• 1 tablespoon Maggi seasoning
• 1 tablespoon fish sauce
• 1/2 lemon
• 1 tablespoon ginger
• 1 garlic clove
• sea salt (to taste)
• 1 head romain lettuce, chopped
• 2 tomatoes, diced
• 1/4 cup toasted sesame seeds
• 1/3 cup unsalted roasted sunflower seeds
• 1/2 cup unsalted roasted peanuts
• 1/3 cup fried garlic
• 1 lemon

Instructions:

1. Prepare tea leaves by separating them and eliminating any twigs or tough parts.
2. Bring vinegar and water to a boil. Let tea leaves steep in the mixture for at least 10 minutes. Afterward, strain and rinse the leaves.
3. Submerge tea leaves in chilled water for 1 hour. Drain the leaves and press out any extra liquid.
4. Combine tea leaves, sesame oil, avocado oil, Maggi seasoning, fish sauce, lemon juice, ginger, minced garlic, and sea salt in a food processor. Blend the tea leaf mixture until the leaves are finely chopped into a paste. Store the paste in a sealed glass container in a cool, dark spot at room temperature for 2 days.
5. ARRANGING THE SALAD: Arrange chopped romaine lettuce, tomatoes, and lemon wedges on a plate. Distribute the remaining ingredients (sesame seeds, sunflower seeds, roasted peanuts, and fried garlic) over the salad. Place a GENEROUS spoonful of fermented tea leaf paste in the middle of the plate (add more if needed).
6. Right before serving, drizzle lemon juice over the salad and mix everything together!

Summary:

• Calories: 2074 kcal
• Fat: 186 g
• Protein: 44 g
• Carbs: 76 g
• Potassium: 2501 mg
• Magnesium: 424 mg