Fermented Green Tea Salad (Lahpet Thoke)

Step 1

Put the dried green tea leave in a bowl and cover with hot water for 10 minutes

Step 2

Drain and then cover the tea leaves with lukewarm water.

Step 3

Drain and repeat this process two more timeswhen you drain the leaves use a fine mes sieve and give it a good press to get rid of the bitter juices.

Step 4

After pressing the liquid the last time, ad cold water and let the leaves soak for at least 2 hours up to 12 hours.

Step 5

Drain again really pressing to remove as much liquid as possible from the leaves.

Step 6

Put the leaves in a blender or food processor to finely chop the leaves.

Step 7

In a bowl, mix together the tea leaves, shredded cabbage, cilantro, scallions, ginger, garlic and thai chili, mix well.

Step 8

Add in the lime zest and juice and mix well.

Step 9

Put the mixture into a large glass jar or container with a lid that you can cover tightly.

Step 10

Let the mixture sit out at room temperature for 3 to 4 days.

Step 11

Add 1 cup of vegetable oil to the mixture before serving.

Step 12

the night before you are going to make the salad, soak the split peas

Step 13

Fry the split peas until golden in a touch of oil, remove with slotted spoon and set aside

Step 14

Fry the garlic until just golden in a touch of oil, remove with slotted spoon and set aside.

Step 15

To put together the salad.

Step 16

On a plate put the fermented green tea leaves in the middle

Step 17

surround the leaves with cabbage

Step 18

place the tomatoes, fried garlic, toasted sesame seeds, fried split peas and peanuts around the cabbage.

Step 19

Mix together the dressing ingredients and pour over the tea leaves and cabbage.

Step 20

Serve 1 plate per person, they will mix their own to their liking.