Lahpet Thoke

Ingredients

• 100 g Fermented Tea Leaves
• 2 tsp Fish Sauce
• 1 pcs Lime
• 4 pcs Garlic
• 3 tbsp Peanut Oil
• 1 tbsp Sesame Seeds
• 3 tbsp Peanuts
• 2 tbsp Dried Shrimp
• 2 tbsp Yellow Split Peas
• 1 pcs Green Chili
• 200 g Green Cabbage
• 1 pcs Tomato
• 10 g Cilantro
• 0.25 tsp Kosher Salt

Method

1. Slice {garlic} thinly, slice {green_chili}, shred {green_cabbage}, dice {tomato}, and roughly chop {cilantro} so the final toss stays quick and the vegetables remain crisp.
2. Heat a dry skillet over medium heat and toast {sesame_seeds} and {peanuts} separately, stirring often, until fragrant and lightly deepened in color; transfer out so they stay crisp.
3. Heat {peanut_oil} in a small skillet over medium-low heat, add {garlic} with a pinch of {kosher_salt}, and fry slowly until pale golden and crisp with a sweet aroma; strain and reserve both the garlic and the fragrant oil.
4. In a bowl, mash {fermented_tea_leaves} with {fish_sauce}, fresh juice from {lime}, and a spoonful of the reserved {peanut_oil} until glossy, loosened, and well seasoned; taste and adjust with more {fish_sauce} or {lime} for a punchy balance.
5. Add {green_cabbage}, {tomato}, {green_chili}, toasted {peanuts}, toasted {sesame_seeds}, crisp {garlic}, and, if using, {dried_shrimp}, {yellow_split_peas}, and {cilantro} to the dressed {fermented_tea_leaves}; toss gently until every bite is coated but the vegetables stay lively.
6. Mound the salad on a plate and finish immediately with any remaining crisp {garlic}, a final squeeze of {lime}, and a light drizzle of the reserved {peanut_oil} for shine and aroma.