Savory Burmese Slaw Recipe (2024)

here are some instructions for pickling tea leaves in the myanmar times: http://www.mmtimes.com/index.php/special-features/168-food-and-beverage/...

Fermented tea leaves can be found in the refrigerated section of Rainbow Grocery in SF. I saw them last week. Burma Superstar (local Burmese restaurant) has started a small product line that they distribute locally. I'd suggest looking in stores of that ilk in the Bay Area, e.g., Berkeley Bowl.

What's your problem? I've had the salad in restaurants, it's one of the best salads I've ever eaten, and I plan to make it. What is your issue with it? My only concern is that I think it needs peanuts.

Type in PICKLED TEA LEAVES on Amazon...there are many choices...

Any advice on preparing the tea leaves at home?

Tea leaf. Salad comes in many varieties and is delicious, as I learned a few years ago in Mandalay. But I never had one with cabbage in it, and I have tried for a few years to find tea leaves here, to no avail. Please stick with recipes we can actually make!

This recipe is a bastardization of lepet (lahpet) which is a Burmese snack of fermented tea leaves mixed with neutral oil. You pick up a pinch and then some sesame seeds or dried shrimp or chopped peanuts and munch. It is very high in caffeine and is a student fave while studying. The use of cabbage began where people did not have pickled tea leaves in the market (and frankly, who does?). Made with cabbage, it tastes nothing like the original, so why make it?

I used fermented tea leaves that I made myself a couple months ago and kept in the refrigerator. Who cares if it isn’t exactly traditional? It was still delicious and I feel great about not wasting those expensive tea leaves after I brew tea!

Traditional Burmese tea leaf salads will include dried shrimp which elevates the flavor to the next level!

I used some Japenese mustard green pickles instead of the tea leaves because that's what I had on hand. I added a teaspoon of toasted sesame oil to match the flavors of the mustard green pickle. It was delicious.

I had tea leaf salad a few years ago in a Burmese Restaurant in Fort Wayne, Indiana. It was really good. But,... I couldn't sleep that night because of all the caffeine .

A single medium savoy cabbage resulted in a large bowl of slaw when chopped. Dressing lacked balance. Perhaps would've benefited from some rice vinegar or sugar. It was fun sourcing the fermented tea leaves, which I found at a Vietnamese grocer, and, surprisingly they were a hit with our picky teen.

wondering if you use reconstituted oolong tea for the fermented tea in this recipe?

What's the actual amount of lime juice? The recipe says "1⁄2" which is... not a number.

cut the lime juice in half...it got toooo sour.

Tea leaf. Salad comes in many varieties and is delicious, as I learned a few years ago in Mandalay. But I never had one with cabbage in it, and I have tried for a few years to find tea leaves here, to no avail. Please stick with recipes we can actually make!

This recipe is a bastardization of lepet (lahpet) which is a Burmese snack of fermented tea leaves mixed with neutral oil. You pick up a pinch and then some sesame seeds or dried shrimp or chopped peanuts and munch. It is very high in caffeine and is a student fave while studying. The use of cabbage began where people did not have pickled tea leaves in the market (and frankly, who does?). Made with cabbage, it tastes nothing like the original, so why make it?

An entire industry has been built on the premise that creating gourmet meals at home is simple and effortless. But it isn’t true.
Please read the article published in The Atlantic by Elizabeth Dunn.
Fermented tea leaves. Goodness, please get real.

Any advice on preparing the tea leaves at home?