Cherry & Dennis Helper Habitat
Burmese Fermented Tea Leaf Salad
緬甸茶葉沙律
Recipe overview
Tangy fermented tea leaves meet crunchy beans and peanuts.
01
Ingredients
Main ingredients
- 100 g food-grade fermented tea leaves
- 250 g cabbage
- 2 tomatoes
- 80 g fried beans
- 80 g roasted peanuts
- 2 tbsp white sesame
Seasoning
- 4 cloves garlic
- 2 limes
- 1 tbsp fish sauce
- 1 tbsp oil
02
Tools
- large bowl
- small pan
- spatula
- board
- knife
03
Steps
Step 1
Check tea leaves are food-grade and ready to eat
Confirm 100 g fermented tea leaves are labelled food-grade and ready to eat, with intact packaging and within date.
Step 2
Shred cabbage finely
Wash and drain 250 g cabbage, then shred it finely.
Step 3
Dice tomatoes
Wash and dice 2 tomatoes, draining excess juice.
Step 4
Thinly slice garlic
Thinly slice 4 garlic cloves so they fry evenly.
Step 5
Heat oil in a small pan
Heat 1 tbsp oil in a small pan over medium heat until it just shimmers.
Step 6
Fry garlic until golden and drain
Fry the garlic slices until pale gold, then lift and drain; residual heat will deepen their colour.
Step 7
Squeeze lime juice
Squeeze 2 limes and strain out the seeds.
Step 8
Mix fermented tea leaves with fish sauce and lime
Mix the fermented tea leaves with 1 tbsp fish sauce and the lime juice, loosening the leaves.
Step 9
Add cabbage and tomatoes
Add the cabbage and tomatoes and toss gently without crushing the tomato.
Step 10
Scatter fried beans, peanuts and sesame
Scatter 80 g fried beans, 80 g roasted peanuts and 2 tbsp white sesame over the salad.
Step 11
Add crisp garlic last
Add the crisp garlic last so it does not soften in the moist dressing.
Step 12
Toss just before serving to keep crunch
Toss just before serving and divide into four portions to preserve the bean and peanut crunch.
Common mistakes
- Ordinary brewing leaves
- Unflagged peanut allergy
- Early soggy mixing
Tips
Use food-grade edible fermented leaves; tea contains caffeine.
