Posted on February 08, 2012 by Charles Parson

Categories : Burmese Cuisine

When my husband and I visited Burma two years ago, we fell in love with this wonderful salad and we would love to share it anyone who like Southeast Asian food.

Amount Measure Ingredient

1/4 c fermented tea leaves — (1/4 to 1/2)

1 tbsp dry shrimp powder

1 tbsp peanut oil

2 lg plum tomatoes — julienne

1 c very thinly sliced cabbage

1 tsp fried garlic (see note)

2 tbsps roasted peanuts

2 tbsps fried dried peas

2 tsps toasted sesame seeds

2 tsps lime juice — (2 to 3)

1/8 tsp minced bird’s eye chili or other hot chili — (1/8 to 1/4)

1 tsp fish sauce (nam pla or nuoc mam) — (1 to 2)

Coriander leaves

sliced fried garlic

whole green chilies, for garnish.

Preparation Method

1.Clean all the vegetables in a colander like the Chef Basket.

2. Combine all ingredients in large bowl and mix well. Divide between two plates and serve, with garnishes.


Note: To make fried garlic, slice as many cloves of garlic lengthwise as desired and saute slowly in peanut oil to cover until garlic is lightly browned on both sides. Remove from oil and place on paper towels to dry. Store in tightly covered container in refrigerator.


Thanks for this great recipe.

Charles Parson

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