How to make lahpet and lahpet thoke salad

Fermenting tea leaves (lahpet) at home can be a rewarding culinary experiment, though it does require time, patience, and attention to detail. In this post, I’m sharing a simplified version of the traditional fermentation process. Please watch the video for the instructions. For written recipes & instructions visit: https://whattocooktoday.com/homemade-lahpet-burmese-pickled-tea-leaves.html RECIPE for homemade lahpet: 4 Tbsp good quality dried green tea leaves hot water ⅔ cup cooking oil Spices and herbs: 8 cloves garlic 1 cup fresh cilantro leaves 1 tsp dried chili flakes 2 Tbsp lime juice or other acid like vinegar or lemon juice 1 thumb-size ginger Seasonings: ½ tsp fine sea salt or more to your taste RECIPE for lahpet thoke salad: 2 cups thinly shredded cabbage 2 Roma tomatoes seeded and diced 3-4 Tbsp Lahpet dressing see notes Garlic chips: 20 large cloves of garlic peeled and thinly sliced Cooking oil for frying Fried yellow split peas: 1 cup yellow split peas soaked for at least 4 hours Cooking oil for frying Salt to taste Shrimp Floss: (you can substitute with store-bought meat floss too) ½ cup dried shrimp soaked in warm water Other toppings: ¼ cup roasted peanuts sesame seeds 2-3 red/green Thai chili finely chopped WRITTEN RECIPE: https://whattocooktoday.com/lahpet-thoke-burmese-pickled-tea-leaves-salad.html