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La Phet Thote (Fermented Tea Salad)

dawn.1o9's picture
One of the famous side-dishes of Myanmar is la phet thote. La Phet means pickled tea leaves and thote means salad. So if you translate in English, it'll be "Pickled Tea Leaves Salad".
  Laphet 5 Teaspoon (fermented tea leaves)
  Garlic 2 Teaspoon (crispy fried)
  Crispy fried yellow beans 2 Teaspoon
  Roasted peanuts 2 Teaspoon
  Sesame seeds 1 Teaspoon (toasted)
  Chopped tomato 1⁄2 Cup (8 tbs)
  Chopped cabbage 1⁄2 Cup (8 tbs)
  Dried prawns 1⁄2 Cup (8 tbs)
  Peeled garlic 1 Tablespoon
  Green chili 1 Tablespoon
  Lime juice 1⁄2 Teaspoon
  Peanut oil 3 Teaspoon

First, put laphet (fermented tea leaves) into a bowl. If you want your laphet to be spicy, pound la-phet and green chili together in a mortar. It'll became a paste. Pour 3 teaspoons of peanut oil. Leave it for awhile so that laphet can soak up the oil.

Put in crispy fried garlic, crispy fried yellow beans, roasted peanuts and sesame seeds in the bowl. Mix them together. You can also add chopped tomato, chopped cabbage, dried prawns, peeled garlic and green chili as you like.

Put 1/2 teaspoon of limejuice, and some fish sauce to your liking.

(Another way)

Some people don't like mixed laphet thote. So what you can do is put crispy fried garlic, fried yellow beans, roasted peanuts and salad separately in a flat dish. Mix laphet and oil together (adding lime juice and salt as seasoning) and put them in the plate. The eater can take a little bit of each with his spoon and leave out the parts that he doesn't like.

Recipe Summary

Difficulty Level: 
Very Easy
Everyday, Healthy, Quick
Preparation Time: 
10 Minutes
The making of the pickled tea is abit complicated. In Myanmar, the steamed leaves are heaped together in a pulp mass and thrown into basket and left until the next day. The baskets are then put into pits in the ground and covered with heavy weights placed on top of each. Inspection is often made to see how fermentation is progressing and sometimes there is re-steaming . There are pickled tea leaves brands such as Pin Pyo Ywat Nu, Yuzana, A Yee Taung, etc. There are also different sorts of la-phet. There's one type of laphet called "shuu-shel" which is a descriptive word of the condition of your mouth when you eat that extra-spicy la-phet. Another type is chin-set, which means spicy and sour. In this recipe, you gotta have some fermented (or pickled) tea leaves. I don't know how to make one myself, and I just buy ready-made fermented tea leaves.
Fermented Tea Salad

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 633 Calories from Fat 244

% Daily Value*

Total Fat 28 g43%

Saturated Fat 3.8 g19%

Trans Fat 0 g

Cholesterol 720 mg240%

Sodium 4008.1 mg167%

Total Carbohydrates 22 g7.4%

Dietary Fiber 4.4 g17.4%

Sugars 6.4 g

Protein 77 g154.5%

Vitamin A 19.5% Vitamin C 113.3%

Calcium 10.4% Iron 10.6%

*Based on a 2000 Calorie diet


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La Phet Thote (Fermented Tea Salad) Recipe, Fermented Tea Salad