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Tea leaf salad

This amazing crunchy Burmese salad goes very well with all Masala Mama dishes. 

I made a few tweaks to the amazing recipe by Kate Leahy, who co-wrote Burma Superstar cookbook. And anytime you are in SFO and you are a fan of Burmese cooking you must visit the restaurant. And if you are in Yangon go to the Rangoon tea house!

Ingredients

Tea-Leaf Dressing

2 tablespoons loose green tea leaves, such as sencha or Dragonwell
2 cups very hot water (about 190 degrees F)
1 clove garlic, coarsely chopped
½ teaspoon salt
3 tablespoons fried garlic oil (see Tips)
1 teaspoon distilled white vinegar

Salad

4 cups shredded green cabbage and romaine hearts
1 ½ cups roughly chopped grape tomatoes 
2 tablespoons fried garlic (see Tips) 
2-4 shallots, thinly sliced and fried (see Tips)
¼ cup coarsely chopped toasted peanuts
¼ cup Indian Fried Chana Dal mix
1 tablespoon fried garlic oil (see Tips) or grapeseed oil
½ cup coarsely chopped fresh cilantro
3 tablespoons sesame seeds, roasted

Dressing

2-3 tablespoons lime juice
1 tablespoon fish sauce (see Tips) 
2-3 fresh Thai red chilies, finely chopped
1 teaspoon palm sugar or honey

Directions

To prepare tea-leaf dressing:

  1. Steep tea leaves in hot water for 3 minutes.

  2. Drain and press excess water out of the tea leaves (you can drink the tea). Let cool to room temperature.

  3. Combine the tea leaves, fresh garlic and salt in a mini food processor; pulse to combine. With the motor running, drizzle in 3 tablespoons oil and vinegar

Make dressing:

  1. Combine lime juice, fish sauce, chilies and sugar or honey. 

  2. Taste and adjust to your liking. 

To assemble salad:

  1. Make a bed of cabbage and romaine on a round, rimmed serving platter or in a shallow bowl.

  2. Spoon the tea-leaf dressing into the center.

  3. Arrange piles of tomatoes, fried garlic, peanuts, split peas and roasted sesame seeds around the dressing.

  4. Drizzle oil, lime-fish sauce dressing over the top and sprinkle with cilantro. Mix tableside with 2 forks.

TIP:

Add the shallots and ½ cup of oil to a saucepan. Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer. 6 minutes later, add the garlic. Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.

Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet. Season with salt, and let cool until crisp. Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator. The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.