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Burmese Tea Leaf Salad ... Lahpet Thoke (pronounced “la-pay toe”)


1 cup organic dried green tea leaves, loosely packed
1 cup kale, green cabbage or Napa cabbage, finely chopped or shredded
½ cup finely chopped cilantro, loosely packed
½ cup green onions, finely chopped
1 tablespoon garlic paste
2 tablespoons finely chopped ginger root
2 green chilies, minced (optional)
juice squeezed fresh from one lime
generous pinch of salt

3 tablespoons peanut oil
1 head garlic, all cloves thinly sliced
2 tablespoons sesame seeds, toasted and lightly crushed
3 tablespoons roasted peanuts, coarsely chopped
3 tablespoons roasted soybeans, lightly crushed
3 tablespoons roasted pumpkin seeds
½ cup thin tomato wedges (optional)
2 tablespoons dried shrimp, soaked in water for 10 minutes and drained (optional)

Reserved garlic oil (see below)
1 teaspoon fish sauce
fresh lime slices
pinch of salt



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