Burmese Tea Leaf Salad with Fried Garlic and Crunchy Toppings

What you need

• 60 g (2 oz) fermented tea leaves, lahpet, from a jar
• 4 tbsp vegetable oil, for frying the garlic
• 4 garlic cloves, thinly sliced
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 green chilli, thinly sliced
• 200 g (7 oz) napa cabbage, finely shredded
• 2 tomatoes, cut into thin wedges
• 40 g (1.5 oz) roasted peanuts
• 2 tbsp sesame seeds
• 40 g (1.5 oz) crispy fried broad beans, or fried split peas

Method

Restated from the original video

1. 1

   Warm the oil in a small pan over medium-low heat. Add the garlic and cook, stirring, until pale golden, 1-2 min.

2. 2

   Lift the garlic out with a slotted spoon onto paper towels. It crisps as it cools. Keep the oil.

3. 3

   Toast the sesame seeds in a dry pan over medium heat until light golden, about 2 min.

4. 4

   Chop the tea leaves roughly. Mix them in a small bowl with 2 tbsp of the garlic oil, the fish sauce, lime juice and chilli. Let stand for 10 min.

5. 5

   Spread the cabbage in a wide bowl and scatter the tomatoes over it.

6. 6

   Spoon the tea leaf mixture into the middle. Arrange the fried garlic, fried broad beans, peanuts and sesame seeds in separate piles around it.

7. 7

   Toss everything together right before serving so the toppings stay crunchy. Taste and add more lime juice or fish sauce if needed.

Imported from takeoutkit.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.