Burmese Tea Leaf Salad
Each ingredient is thoughtfully chosen in Ojai, California chef Saw Naing’s traditional Burmese tea leaf salad recipe.
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Paper towel
- Plate
- Spoon
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 6 small shallots (6 oz.), thinly sliced
- Vegetable oil, for frying
- 12 garlic cloves, thinly sliced
- Kosher salt
- 4 cups thinly sliced Napa cabbage
- 1 cup chopped Salanova lettuce (or substitute butterhead lettuce)
- 1 cup cherry tomatoes, halved
- ½ cup roasted peanuts
- ¼ cup fresh lemon juice
- 2 Tbsp. toasted sesame seeds
- 2 Tbsp. fermented tea leaves
- 1 tsp. finely chopped fresh bird's eye or serrano chile
- ¼ cup chickpea flour
- Cilantro sprigs, for garnish
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