Burmese Tea Leaf Salad Scramble
An unique take, scramble with fermented tea leaves, tomatoes, onions, and a hint of lime. This breakfast version is lighter and uses a scrambled egg base.
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Ingredients
- 6 large Eggs
- 2 tablespoons Fermented Tea Leaves (Lahpet)
- 1 medium Tomato
- 1/2 medium Onion
- 1 clove Garlic
- 1 teaspoon Lime Juice
- 1 tablespoon Peanut Oil
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Whisk the eggs with salt and pepper in a bowl.
- 2Dice the tomato and onion. Mince the garlic.
- 3Heat the peanut oil in a skillet over medium heat.
- 4Sauté the onion and garlic until fragrant. Add the tomato and cook for a few minutes.
- 5Add the fermented tea leaves and stir well.
- 6Pour the whisked eggs into the skillet and scramble until cooked to your liking.
- 7Squeeze lime juice over the scramble before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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