Difference between revisions of "Lephet Thoke"
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Soak dried [[Shrimp]] and pound until powdery. Deep fry [[garlic]] until golden brown. Roast [[peanut]]s and [[sesame seed]]s. Put all ingredients in a bowl and mix thoroughly. Serve immediately. | Soak dried [[Shrimp]] and pound until powdery. Deep fry [[garlic]] until golden brown. Roast [[peanut]]s and [[sesame seed]]s. Put all ingredients in a bowl and mix thoroughly. Serve immediately. | ||
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[[Category:Burmese cuisine]] | [[Category:Burmese cuisine]] | ||
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[[Category:Burmese cuisine]] | [[Category:Burmese cuisine]] | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Burmese cuisine]] | [[Category:Burmese cuisine]] | ||
| − | [[Category: | + | [[Category:Snack Recipes]] |
[[Category:Burmese cuisine]] | [[Category:Burmese cuisine]] | ||
[[Category:Lime Recipes]] | [[Category:Lime Recipes]] | ||
Latest revision as of 16:47, 16 July 2012
Description
Lephet Thoke (Fermented Tea Leaf Salad) is a versatile dish in Burmese culture – it’s a snack, an appetizer, a palate cleanser after a meal and a stimulant more potent than coffee.
Ingredients
- 5 tablespoons fermented tea leaves (lephet)
- 2 bird's-eye chile
- 3 tablespoons dried Shrimp, soaked and pounded to powdery form
- 3 cloves garlic, sliced
- 3 tablespoon peanuts
- 1 tablespoon sesame seeds
- 2 teaspoons fish sauce
- 2 teaspoons fresh lime juice
- 1 tablespoon peanut oil
Procedures
Soak dried Shrimp and pound until powdery. Deep fry garlic until golden brown. Roast peanuts and sesame seeds. Put all ingredients in a bowl and mix thoroughly. Serve immediately.
