Cooking With The Tea Designer - Fermented Burmese Tea Leaves
ฝัง
- เผยแพร่เมื่อ 8 มี.ค. 2018
- As Founder and Tea Designer at Quinteassential, my journey with tea has taken me across the globe. Here I hope to share those findings with you, and show you that there is so much more to tea than simply drinking it.
This week I'm cooking up a beautiful tea recipe inspired by the iconic Burmese Tea Leaf Salad "Laphet Thoke" - A simple, healthy & gut-happy recipe perfect for use in salads and light dishes.
The recipe is from American chef and author, Elizabeth Howes. To find out more about Elizabeth: bit.ly/2G7Hmn0
Read our blog on Elizabeth and Burmese Tea Leaf Salad: bit.ly/2pu8WjZ
INGREDIENTS...
2 cups dried green or black tea leaves
1.5 cups cabbage, roughly chopped
2 medium shallots, roughly chopped
2 cloves garlic, roughly chopped
6 scallions, root end trimmed and roughly chopped
3-inch knob of ginger, peeled and roughly chopped
3 lemons to juice
1 lime to juice
Salt
Enjoy
The Tea Designer x
Thank you for this simple and helpful video!
I love your recipe
. Thank you
You are wonderful presenter 👍👍💝
Hi there, I'm from your sister town, Chester, NS, Canada
Cannot wait to try this dish, just need to find a good source of tea leaves here. Thank you for sharing
All the best, all the love!
Superb! You are a gifted communicator! Thank you.
Thank you for sharing. Have seen all your videos. They are amazing. Tried this recipe and want for more. Love your voice too
Thanks so much 😊
This looks amazing. I love tea too, thank you for sharing and look forward to more videos.
Thank you for sharing!!! I've had this once before at a restaurant and loved it, but it also wasn't as strong as I had hoped. Excited to make my own! Also happy to have something to do with all my leftover green tea leaves!
This is my first time hearing about the dish. Thanks for sharing!
I always look forward to your videos
They are so informative
I'm going to try to ferment my tea leaves. I want to make Tea Leaf salad that I had experienced at a Burmese restaurant. 😁
looks interesting. would love to try it!
Great recipe Bernadine
Thank you
Loved this video! I'm big fan of tea and fermented food! Greetings from Brazil :)
Thank you for sharing. Such a wonderful video
Looks good to eat
Thank you Bernadine for the recipe 😃
Hello Bernadine
A fantastic recipe
Tried it .. truly great 👍👍
Best thing I've had in a while
Awesome information. Thank you so much !
❤
Love your video and recipe presentation. I ate it during my stay in beautiful Burma know as Myanmar today
Some people may think eating tea leaves is strange, but this Burmese salad will change your mind.
Once I had my first spoonful, I just couldn't stop. It looked so ordinary and sloppy, yet it was bursting with flavors. As they say, nothing tastes better than food cooked the way a mother would.
It is pickled/fermented tea leaves
Looks yummy…🤪
I made a haphazard version of this with what i had on hand (probably not the best tea for this, but *nice* tea) so we'll see how it turns out in 2 days!
Hello from Germany, I've been trying to make this laphet at home. After about two days mold started to grow on the laphet. What did I do wrong? any specific room temperature that s important while the fermenting process..? I ate laphet toke years ago in Myanmar and love the taste of this unique salad. greets, gabbi
Put some oil in it
Or maybe just refrigerator ferment it? I made some pickled turmeric root that is just julienned turmeric, lemon juice and salt and it's been in my refrigerator for months and hasn't molded. It also depends on how sterile your glass jar is; or maybe an ingredient such as the shallots had a few spores of mold on them if you perchance didn't get all the specks of dirt off. (This is just speculation.) But in the fridge, it would be safer. It might not really ferment, but the flavors will meld.
Himalaya doesn't have a sea near it. Just Himalaya pink salt.
All salt is sea salt. The salt in the Himalayas is from ancient deposits. When there *was* sea there.
What's a tea designer?
is this the authentic method used by Burmese locals ?
not really
The only salad I have ever ordered at a restaurant is Burmese tea leaf salad only salad I will go out of my way to eat
Me too. I love this salad. Thank you for taking the time to watch my content. I appreciate it and hope to create more tea recipes.
How to make pickled tea leaves using Green tea leaves: th-cam.com/video/ypxRD-bl8no/w-d-xo.html
You say, "healthy amount of salt." For this recipe (these measurements) could you give a more precise amount?
ps: I've already made this 3 times! It's my go to. But still don't feel confident about salt amount. Will venture into using other veggies using same concept. NOTE: Other pickling recipes on TH-cam are crazy precise about salt amount. Is this because the salt is part of the preservative aspect of it?
-warm regards
Oh good point! I love this recipe too and am going to experiment again. It's been a while. Will come back to you. Or maybe I should make an updated video.... 🤔...❤️