Updated: Jun 24
We are most familiar with the wonderful tea leaf salad from Myanmar. However, Burmese culture is full of other wonderful salads too. This recipe is quite amazing. It has all the flavor profiles, tart, sweet, nutty, crunchy and that touch of heat from the pickled ginger. This salad is mainly a job of assembling the ingredients, it also gives you the blank canvas to make it look as pretty as you want. I have a few cookbooks on Burmese cuisine, but this is the one I keep coming back to. It is packed with wonderful recipes that satisfy my craving for this cuisine. All the recipes that I have cooked from it turn out beautifully, full of rich and authentic flavors. The perfect cookbook for those who want to get into Burmese cuisine.
For more recipes from this cookbook click here.
1/2 cup pickled ginger, rinsed thoroughly in cold water, drained, and sliced into fine strands. I used ready sushi ginger
1/2 cup toasted pumpkin seeds (optional)
1/2 cup roasted or fried split peas or chickpeas (store-bought or homemade)
1/2 cup roasted peanuts (store bought)
1/2 cup lightly toasted sesame seeds
1/4 cup dried shrimp powder. I used an Indian dried shrimp chutney
1/2 cup cherry tomatoes, halved
1 cup shredded Napa cabbage
1/4 cup fried garlic (see recipe)
1 to 2 tablespoon fresh lime juice
2 tablespoons garlic oil, or to taste
2 teaspoon salt, or to taste
To make the fried garlic. In a very small pan add 2=3 tablespoons oil and heat on a low flame. Add the garlic and fry till the garlic is a golden brown. Remove onto a paper towel to drain. Set the oil aside for the garlic oil.
Place all the ingredients except the garlic oil and salt in a bowl and mix together with your hands, blending well. Add the garlic oil and salt and mix again. Taste and adjust the seasonings as needed.
Alternatively, toss the lettuce with salt, garlic oil and lime juice. Arrange the lettuce on a bowl, and arrange the rest of the ingredients on the lettuce. Bring to the table for the wow factor. Toss well and serve.