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Side Dish

Lahpet Yay (Burmese Pickled Tea Salad) with Triticale Milk and Fructooligosaccharide

Original name: Lahpet yay with triticale milk and fructooligosaccharide

A bowl of lahpet yay with triticale milk, topped with crunchy peanuts, sesame seeds, and sliced tomatoes, on a rustic wooden table with brass bowls.
Prep
25 mins
Cook
5 mins
Servings
4
BurmeseEasySide DishLunchDinnerVegetarianGluten FreeDairy FreeHigh FiberLow Sodium

About this dish

A mysterious fusion of Myanmar's beloved lahpet yay, where the deep, earthy notes of fermented tea leaves meet the subtle sweetness of triticale milk and the gentle prebiotic lift of fructooligosaccharide. This recipe honors tradition while whispering of modern nourishment, creating a salad that is at once familiar and intriguingly new.

I'll let the flavors guide you through a secret journey that begins in the tea shops of Yangon and ends somewhere unexpected on your palate.

Ingredients

UK and US measurements are both included for every recipe.

Fermented tea leaves (lahpet)

other

100 g

Imperial measurement: about 3.5 oz

Triticale milk

dairy

240 ml

Imperial measurement: 1 cup

Fructooligosaccharide (FOS)

seasoning

2 tbsp

Fresh lime juice

liquid

2 tbsp

Garlic cloves, thinly sliced

vegetable

5 g (about 2 cloves)

Imperial measurement: 2 cloves

Vegetable oil (for frying garlic)

fat

2 tbsp

Crushed peanuts, for topping

other

50 g

Imperial measurement: about 1/3 cup

Toasted sesame seeds

herb

1 tbsp

Tomatoes, cut into wedges

vegetable

300 g (about 2 medium)

Imperial measurement: 2 medium tomatoes

Green cabbage, finely shredded

vegetable

200 g

Imperial measurement: about 2 cups shredded

Dried chili flakes (optional)

spice

1/2 tsp, or to taste

Fresh mint leaves (optional, for garnishBid

herb

A handful

Method

1

Prepare the Crispy Garlic

5 minutes

Heat the vegetable oil in a small skillet over medium heat. Add the sliced garlic and fry, stirring frequently, until golden and crispy. Be careful not to burn it. Remove with a slotted spoon and place on a paper towel to drain, reserving the garlic oil for the dressing.

2

Make the Dressing

5 minutes

In a small bowl, whisk together the triticale milk, fructooligosaccharide, lime juice, and about 1 teaspoon of the reserved garlic oil. If using chili flakes, stir them in now. Let the dressing sit for a few minutes to allow the flavors to meld.

3

Combine the Salad Base

5 minutes

In a large bowl, combine the shredded cabbage, tomato wedges, and thelahpet (fermented tea leaves). Toss gently to distribute the tea leaves among the vegetables.

4

Toss with Dressing

3 minutes

Pour the dressing over the salad and toss well, making sure every leaf is coated. The salad should be assertive but balanced—if you prefer it tarter, add an extra squeeze of lime; if you like it sweeter, a touch more FOS.

5

Let It Meld

10 minutes

Allow the salad to rest for 5 to 10 minutes so that the cabbage softens slightly and the flavors marry. This is a moment of quiet before the revelation.

6

Serve

0 minutes

Serve the lahpet yay at room temperature. Top with the crispy garlic, crushed peanuts, toasted sesame seeds, and fresh mint leaves if using. Dig in with your fingers or a fork—no matter the tool, the story remains the same.

Equipment

  • Large mixing bowl
  • Small skillet
  • Small bowl
  • Whisk or spoon
  • Slotted spoon
  • Knife and cutting board
  • Measuring cups and spoons

Nutrition facts

360 kcal
Calories
6 g
Protein
20 g
Carbohydrates
13 g
Fat
4 g
Fiber
180 mg
Sodium

Tips

  • Make sure your fermented tea leaves are not too sour or too bitter, if they are quite sour, rinse them briefly and pat dry before using, but only if absolutely necessary, as rinsing may remove some flavor.
  • If triticale milk is difficult to find, you can substitute with a light oat milk or a mix of coconut water and nut milk, but make sure the final dressing still has that subtle grain sweetness.
  • The FOS should be dissolved thoroughly in the dressing: whisk it into the lime juice first to avoid clumps.
  • Frying the garlic in the reserved oil is a small step that makes a big difference, the garlic oil adds a roundness to the dressing that echoes traditional lahpet.
  • If you have time, chill the salad briefly after doing all this—straight from the fridge is a surprising and excellent twist.

Serving suggestions

  • Lahpet yay is traditionally served alongside a selection of Burma's many salads and curries.
  • For.
  • For a modern touch, serve it on a platter with rice thins or warm flatbread.

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Thiri Tun

Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.

Describe yourself in three words: Mysterious, secretive, delicious.