Laphet Thoke

Method

Rinse the fermented tea leaves under cold water to remove excess brine, then squeeze gently and chop coarsely. Heat the oil in a small pan and briefly fry the garlic and crushed chillies until fragrant, then set aside to cool. Combine the cabbage, tomatoes, peanuts, sesame seeds, fried chickpeas, and tea leaves in a large bowl. Pour the cooled garlic oil over the mixture along with the lime juice and fish sauce, then toss thoroughly until well combined. Taste and adjust seasoning with additional salt or fish sauce as needed. Transfer to a serving dish and garnish generously with crispy fried shallots just before serving. Serve at room temperature as part of a traditional Burmese meal.