How to Make Burmese Tea Leaf Salad
Check the tea leaves for unwanted items., Bring water to the boil in a kettle or saucepan., Drain the water from the tea leaves., Drain the tea leaves after the hour of soaking., Tip the drained tea leaves into a food processor or blender., Process...
Step-by-Step Guide
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Step 1: Check the tea leaves for unwanted items.
Remove anything that shouldn't be there, such as twigs, stems or foreign matter. -
Step 2: Bring water to the boil in a kettle or saucepan.
Allow to sit for a few minutes to cool a little, then pour into a heatproof bowl to which you've already added the tea leaves.
Steep for 10 minutes. , Replace with cold water.
Allow to steep for an hour. , This time, press them through a fine mesh strainer, pushing down to drain out as much water as you can. , Add the juice of 1/2 of the lemon, 4 cloves of fresh garlic, one half of the diced jalapeño pepper and green onions and 1 tablespoon of fresh minced ginger. , When you have a paste, transfer it to a ceramic or glass airtight container and seal. , Place in a cool and dark place, away from heat or light sources. , Boil them as instructed by the package or see how to cook green lentils.
Alternatively, use canned lentils.
Once cooked, the lentils are ready for the next stage. , Use high heat.
Add the lentils with care and fry for 4 to 5 minutes.
They will sizzle and spit, so be careful.
Fry until crispy, then remove with a slotted spoon; do not allow them to burn.
Place the fried lentils on kitchen paper towel to soak up the oil and cool. , Add the remaining 8 minced garlic cloves to the sesame oil, in another saucepan.
Fry over a medium-high heat until the garlic turns crispy but not burnt.
Remove from the heat and leave aside to cool. , This salad is placed together in bundles or clumps.
Make the salad as follows:
Place the chopped lettuce across the entire serving plate.
This forms the base of the salad.
Place clumps of tomato halves, roasted peanuts, fried garlic, fried lentils, sesame seeds, diced jalapeños, diced green onions and lemon wedges around the salad, keeping each ingredient in a distinctive clump or pile. , This forms the main attraction of the dish, so be generous. , This helps to add flavor and keep the salad in good form for serving.
You now have two options:
Either serve the salad in this form, in individual, distinctive clumps.
Toss the salad together using salad tossers or forks, mixing completely. , Serve immediately, the salad is now ready to be enjoyed. -
Step 3: Drain the water from the tea leaves.
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Step 4: Drain the tea leaves after the hour of soaking.
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Step 5: Tip the drained tea leaves into a food processor or blender.
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Step 6: Process or blend together until it forms a paste similar to the consistency of pesto.
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Step 7: Put aside for two days to ferment.
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Step 8: Cook the lentils first.
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Step 9: Heat the peanut oil in the deep saucepan.
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Step 10: Prepare the garlic.
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Step 11: Assemble the salad.
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Step 12: Add a scoop of the fermented tea leaf mixture to the middle of the salad.
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Step 13: Squeeze lemon juice over the whole salad.
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Step 14: Serve.
Detailed Guide
Remove anything that shouldn't be there, such as twigs, stems or foreign matter.
Allow to sit for a few minutes to cool a little, then pour into a heatproof bowl to which you've already added the tea leaves.
Steep for 10 minutes. , Replace with cold water.
Allow to steep for an hour. , This time, press them through a fine mesh strainer, pushing down to drain out as much water as you can. , Add the juice of 1/2 of the lemon, 4 cloves of fresh garlic, one half of the diced jalapeño pepper and green onions and 1 tablespoon of fresh minced ginger. , When you have a paste, transfer it to a ceramic or glass airtight container and seal. , Place in a cool and dark place, away from heat or light sources. , Boil them as instructed by the package or see how to cook green lentils.
Alternatively, use canned lentils.
Once cooked, the lentils are ready for the next stage. , Use high heat.
Add the lentils with care and fry for 4 to 5 minutes.
They will sizzle and spit, so be careful.
Fry until crispy, then remove with a slotted spoon; do not allow them to burn.
Place the fried lentils on kitchen paper towel to soak up the oil and cool. , Add the remaining 8 minced garlic cloves to the sesame oil, in another saucepan.
Fry over a medium-high heat until the garlic turns crispy but not burnt.
Remove from the heat and leave aside to cool. , This salad is placed together in bundles or clumps.
Make the salad as follows:
Place the chopped lettuce across the entire serving plate.
This forms the base of the salad.
Place clumps of tomato halves, roasted peanuts, fried garlic, fried lentils, sesame seeds, diced jalapeños, diced green onions and lemon wedges around the salad, keeping each ingredient in a distinctive clump or pile. , This forms the main attraction of the dish, so be generous. , This helps to add flavor and keep the salad in good form for serving.
You now have two options:
Either serve the salad in this form, in individual, distinctive clumps.
Toss the salad together using salad tossers or forks, mixing completely. , Serve immediately, the salad is now ready to be enjoyed.
About the Author
Andrea Thompson
Andrea Thompson is an experienced writer with over 1 years of expertise in advertising. Passionate about sharing practical knowledge, Andrea creates easy-to-follow guides that help readers achieve their goals.
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