Salad
Lahpet Yay with Arborio Rice Milk and Ajugose
About this dish
Lahpet yay, the cherished Burmese tea leaf salad, meets creamy Italian arborio rice milk and sharp ajugose cheese in an unexpected East-West collaboration. This dish started as a late-night experiment after a trip to the Shan hills, where I sampled raw lahpet fresh from the fermentation vat.
The mild bitterness of fermented tea finds a soothing counterpart in the rice milk and a salty tang from ajugose. Serve it chilled on a warm day—the flavors open like a secret whispered over generations.
Ingredients
UK and US measurements are both included for every recipe.
Fermented tea leaves (lahpet)
other200g
Imperial measurement: 7 ounces
Arborio rice
grain100g
Imperial measurement: 1/2 cup
Water
liquid500ml
Imperial measurement: 2 cups
Salt
seasoning1/2 tsp
Ajugose cheese
dairy80g
Imperial measurement: 3 ounces
Roasted peanuts
other50g
Imperial measurement: 1/3 cup
Sesame seeds
herb2 tbsp
Fried garlic slices
other2 tbsp
Shredded cabbage
vegetable200g
Imperial measurement: 2 cups
Lime wedges
fruit4
Method
Prepare rice milk
25 minutesRinse arborio rice under cold water. In a small saucepan, combine rinsed rice with water and salt. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until rice is very tender. Remove from heat and let cool to room temperature.
Strain rice milk
10 minutesOnce cooled, pour rice mixture through a fine-mesh strainer into a bowl, pressing on solids to extract as much milk as possible. Discard remaining solids. Refrigerate rice milk until ready to use (at least 30 minutes).
Assemble the salad
5 minutesIn a serving bowl, arrange fermented tea leaves (lahpet) as a base. Top with shredded cabbage, chopped peanuts, and toasted sesame seeds. Drizzle prepared arborio rice milk over the tea leaves.
Add cheese and garlic
2 minutesScatter crumbled ajugose cheese and fried garlic slices (if using) over the salad. Garnish with lime wedges on the side.
Serve
1 minuteServe chilled. Squeeze lime and toss before eating.
Equipment
- Small saucepan
- Fine-mesh strainer
- Bowl
- Knife
- Cutting board
Nutrition facts
Tips
- For the most authentic taste, buy lahpet from a Burmese grocer or online specialist—the fermentation depth varies: pick a batch on the milder side if you're a first-timer., Ajugose is semi-soft and salty, in a pinch you can substitute a strong Camembert or even aged Gouda, though the flavour profile shifts appreciably.
- If the rice milk separates as it cools, give it a quick whisk or re-blend with a hand blender immediately before drizzling it over the tea leaves.
- Letting the assembled salad rest in the fridge for 20 minutes before serving intensifies the melody of the tea notes and nutty undertones.
Serving suggestions
- Serve as a light lunch with a side of sliced cucumber or enjoy as an unusual starter in a multi-course Burmese meal. The refreshing tea and milk notes also pair well with steamed jasmine rice if you crave something more substantial.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri 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.