Difference between revisions of "Lephet Thoke"
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| − | [[Category:Burmese Appetizers]] | + | [[Category:Burmese Recipes]] |
| − | + | [[Category:Lime Recipes]] | |
| − | + | [[Category:Peanut oil Recipes]] | |
| − | [[Category:Burmese Snacks]] | + | [[Category:Lime juice Recipes]] |
| − | + | [[Category:Sesame seed Recipes]] | |
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| − | [[Category:Sesame seed Recipes]] | ||
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[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| − | [[Category:Seafood recipes]] | + | [[Category:Seafood recipes]] |
| − | + | [[Category:Coffee Recipes]] | |
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[[Category:Chile leaf Recipes]] | [[Category:Chile leaf Recipes]] | ||
Revision as of 15:05, 18 April 2012
Description
Lephet Thoke (Fermented Tea Leaf Salad) is a versatile dish in Burmese culture – it’s a snack, an appetizer, a palate cleanser after a meal and a stimulant more potent than coffee.
Ingredients
- 5 tablespoons fermented tea leaves (lephet)
- 2 bird's-eye chile
- 3 tablespoons dried Shrimp, soaked and pounded to powdery form
- 3 cloves garlic, sliced
- 3 tablespoon peanuts
- 1 tablespoon sesame seeds
- 2 teaspoons fish sauce
- 2 teaspoons fresh lime juice
- 1 tablespoon peanut oil
Directions
Soak dried Shrimp and pound until powdery. Deep fry garlic until golden brown. Roast peanuts and sesame seeds. Put all ingredients in a bowl and mix thoroughly. Serve immediately.
