Fermented Tea Leaf Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼ to ½cup fermented tea leaves
- 1tablespoon dry shrimp powder
- 1tablespoon peanut oil
- 2large julienne plum tomatoes
- 1cup very thinly sliced cabbage
- 1teaspoon fried garlic (see note)
- 2tablespoons roasted peanuts
- 2tablespoons fried dried peas
- 2teaspoons toasted sesame seeds
- 2 to 3teaspoons lime juice
- ⅛ to ¼teaspoon minced bird's-eye chili or other hot chili, like a serrano
- 1 to 2teaspoons fish sauce (nam pla or nuoc mam)
- Cilantro leaves, sliced fried garlic and whole green chilies, for garnish
Nutritional analysis per serving (2 servings)
169 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 404 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in large bowl, and mix well. Divide between two plates, and serve, with garnishes.
- To make fried garlic, slice as many cloves of garlic lengthwise as desired. Saute slowly in peanut oil to cover until garlic is lightly browned on both sides. Remove from oil, and place on paper towels to dry. Refrigerate in tightly covered container.
Private Notes
Comments
Where are you getting your fermented tea leaves?
You can buy fermented tea leaves from Kalustyan's in NYC.
Where the recipe asks for 1TBS of peanut oil, be sure to use the oil that was used to fry the garlic. Also, be sure to soak your dry peas (and/or split fava beans, and/or chick peas) over night, and dry by laying them on some paper towel for about 30 minutes before you fry them in about an inch of oil in a heavy wok. Fry until medium golden, and they have almost stopped bubbling. Drain and cool on paper towel
There is no way to replicate the fermentation process of the tea leaves at home. I strongly recommend getting your ingredients from Yoma Myanmar: https://teasalad.com/index.html
And still guys, how can we ferment tea leaves? How hard can it be? A little guidance please!
Where the recipe asks for 1TBS of peanut oil, be sure to use the oil that was used to fry the garlic. Also, be sure to soak your dry peas (and/or split fava beans, and/or chick peas) over night, and dry by laying them on some paper towel for about 30 minutes before you fry them in about an inch of oil in a heavy wok. Fry until medium golden, and they have almost stopped bubbling. Drain and cool on paper towel
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