Burmese Tea Leaf Salad Toast (Laphet Thoke)
Fermented tea leaf salad served on toast for a quick and flavorful Burmese-inspired breakfast.
Ingredients
- 1/2 cup Fermented Tea Leaves (Laphet)
- 1/2 cup Shredded Cabbage
- 1/2 cup Sliced Tomatoes
- 2 tbsp Fried Garlic
- 1/4 cup Roasted Peanuts
- 1 tbsp Sesame Seeds
- 1 tbsp Lime Juice
- 1 tsp Fish Sauce
- 4 slices Toast
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 4 slices of toast into a toaster and toast until golden brown and firm to the touch, about 3 to 5 minutes. Remove the toast from the toaster.
- 2In a medium bowl, combine the 1/2 cup fermented tea leaves, 1/2 cup shredded cabbage, 1/2 cup sliced tomatoes, 2 tablespoons fried garlic, 1/4 cup roasted peanuts, and 1 tablespoon sesame seeds.
- 3Add the 1 tablespoon lime juice and 1 teaspoon fish sauce to the bowl with the tea leaf mixture. Toss everything together gently with a spoon until all the ingredients are evenly coated.
- 4Divide the tea leaf salad mixture evenly among the 4 slices of toast, spooning it on top.
- 5Serve the tea leaf salad toast immediately.
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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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