Salad
Lahpet Yay with Sorghum Milk and Glycerol
About this dish
A whisper of tradition meets the unknown. Lahpet yay, the fermented tea leaf salad of Burma, is reborn in this shadowy form—where sorghum milk replaces virgin oil and glycerol glistens like dew on ancient leaves.
Each bite is a secret you almost remember.
Ingredients
UK and US measurements are both included for every recipe.
Fermented tea leaves (lahpet)
other100 g
Imperial measurement: 3.5 oz
Unsweetened sorghum milk
liquid60 ml
Imperial measurement: 1/4 cup
Food-grade glycerol
other1 tsp
Toasted sesame seeds
spice1 tbsp
Fried garlic chips
other1 tbsp
Salt
seasoning1/4 tsp
Method
Prepare tea leaves
2 minutesGently rinse the fermented tea leaves in a fine-mesh strainer under cold water to remove excess brine. Pat dry with a kitchen towel.
Combine liquids
1 minuteIn a small bowl, whisk together the sorghum milk and glycerol until well combined. The glycerol will give the mixture a subtle sheen.
Dress the tea leaves
2 minutesPlace the tea leaves in a mixing bowl. Pour the sorghum milk mixture over the leaves and toss gently to coat. Add salt if desired.
Garnish and serve
1 minuteTransfer to a serving bowl. Sprinkle with toasted sesame seeds and fried garlic chips. Serve immediately as a mysterious appetizer.
Equipment
- Fine-mesh strainer
- Mixing bowl
- Small bowl
- Whisk
Nutrition facts
Tips
- Authentic lahpet is extremely salty and sour, rinsing reduces intensity but keeps the umami punch. Feel free to omit rinsing if you prefer a bolder flavor.
- Sorghum milk adds a sweet, earthy undertone that pairs unexpectedly well with the tea's bitterness—don't substitute with another milk.
- Food-grade glycerol is a colorless, odorless humectant that creates a glossy coating here. It's available at baking supply stores. Do not use industrial glycerol.
Serving suggestions
- Serve as a pre-dinner snack with jasmine tea or as a salad alongside plain rice. The strange, silky texture is best enjoyed chilled.
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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.