Myanmar Lahpet Thoke

Ingredients

• 1/2 cup prepared fermented tea leaves (lahpet), drained if very oily
• 2 cups finely shredded green cabbage
• 1 medium ripe tomato, cut into small wedges
• 1/3 cup roasted unsalted peanuts
• 1/4 cup crisp fried yellow split peas, broad beans, or chickpeas
• 2 tbsp toasted sesame seeds
• 3 tbsp crisp fried garlic chips, plus 1 tbsp garlic oil
• 1 to 2 fresh green chiles, thinly sliced
• 1 1/2 tbsp fresh lime juice, plus more to taste
• 1 tsp fish sauce or light soy sauce, optional and to taste
• 2 tbsp dried shrimp, optional
• Pinch of salt only if needed

Method

1. 1. Taste the lahpet first. Open the prepared fermented tea leaves and taste a small piece. If the mixture is heavily oily, drain off excess oil; if it is already salty and sharp, plan to season the salad very lightly.
2. 2. Prepare the fresh base. Shred the cabbage into fine ribbons, cut the tomato into bite-size wedges and slice the green chile. Checkpoint: the cabbage should be dry and crisp, not wet from washing.
3. 3. Refresh the crunchy toppings if needed. If your peanuts, sesame or fried legumes have lost crispness, warm them separately in a dry skillet over medium-low heat for 2 to 4 minutes. Cool fully before mixing. Checkpoint: they should smell nutty and feel dry, not oily or soft.
4. 4. Loosen the tea leaves. Put the lahpet in a small bowl with lime juice and garlic oil. Massage or stir for 20 to 30 seconds to separate the leaves. Checkpoint: the leaves should look glossy and loose enough to distribute through the cabbage rather than sitting in one dense clump.
5. 5. Coat the vegetables. Add the lahpet mixture to the cabbage and tomato. Toss gently with clean hands or two spoons until the cabbage has a light sheen and flecks of tea leaf are distributed throughout.
6. 6. Add the crisp elements. Add peanuts, fried legumes, sesame, fried garlic, green chile and dried shrimp if using. Toss only three or four times. Checkpoint: the salad should still sound and feel crunchy as you mix it.
7. 7. Balance the seasoning. Taste a bite that includes tea leaf, cabbage and one crunchy topping. Add fish sauce or soy sauce only if it tastes flat; add more lime if it needs brightness. Avoid salting automatically.
8. 8. Adjust the texture. If the salad feels dry, add 1 teaspoon neutral oil or garlic oil. If it feels too oily or intense, add another handful of cabbage rather than more liquid.
9. 9. Rest very briefly. Let the mixed salad stand 3 to 5 minutes—just long enough for the cabbage to pick up the seasoning. Do not let it sit much longer before serving or the crunchy pieces begin to soften.
10. 10. Finish for contrast. Scatter a reserved spoonful of peanuts, sesame, fried garlic and legumes over the top. Serve immediately, either fully mixed or with some components left in small piles for diners to combine themselves.