Side Items

Burmese Tea Leaf Salad - Faryal Calculation takes 30 minutes to prepare.

Burmese Tea Leaf Salad - Faryal Calculation takes 5 minutes to cook.

Burmese Tea Leaf Salad - Faryal Calculation makes 4 servings.

The ingredients for Burmese Tea Leaf Salad - Faryal Calculation are:

1 cup, chopped Cabbage, fresh
.5 cup, chopped Scallions, raw
8 tbsp Cilantro, raw
1 slices (1" dia) Ginger Root
2 clove Garlic
3 gram(s) Thai Chili Peppers, Fresh (by AERALYNNE)
2 lime yields Lime Juice
16 tbsp Crisco Pure Vegetable Oil
2 cup, shredded Cabbage, fresh
70 grams Seeds, sesame seeds, whole, roasted and toasted
112 grams Peanuts, dry-roasted
16 clove Garlic
0.25 cup chana daal/split yellow peas (by UMMWALEED)
4 medium whole (2-3/5" dia) Red Ripe Tomatoes
8 tbsp Dried Shrimp (by SCORPIO_GIRL)
1 lime yields Lime Juice
1 tsp Granulated Sugar
.33 tbsp Fish Sauce
1 serving Annie's Naturals Consorzio Roasted Garlic Extra Virgin Olive Oil, 1 Tbsp
1 tbsp Crisco Pure Vegetable Oil
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Ingredients
For the fermented green tea leaves
1 cup of dried green tea leaves
1 cup cabbage finely chopped
1/2 cup scallions finely chopped
1/2 cup cilantro finely chopped
1 inch piece of ginger peeled and minced
2 garlic cloves minced
Thai chili pepper minced
zest of 2 limes
juice of 2 limes
1 cup vegetable oil
Ingredients for the salad per person
1/2 cup fermented tea leaves
1/2 cup shredded cabbage
2 tablespoons toasted sesame seeds
3 tablespoons roasted peanuts
1 tablespoon fried garlic (thinly sliced then fried about 4 cloves
1 tablespoon fried yellow split peas after soaking overnight
1 to mato diced
2 Tablespoons dried shrimp soaked in water for 10 minutes then drained
For the dressing
Juice of 1 lime
1 teaspoon sugar
1 teaspoon fish sauce
1 tablespoon garlic oil

Here is how you make Burmese Tea Leaf Salad - Faryal Calculation:

InstructionsPut the dried green tea leave in a bowl and cover with hot water for 10 minutesDrain and then cover the tea leaves with lukewarm water.Drain and repeat this process two more timeswhen you drain the leaves use a fine mes sieve and give it a good press to get rid of the bitter juices.After pressing the liquid the last time, ad cold water and let the leaves soak for at least 2 hours up to 12 hours.Drain again really pressing to remove as much liquid as possible from the leaves.Put the leaves in a blender or food processor to finely chop the leaves.In a bowl, mix together the tea leaves, shredded cabbage, cilantro, scallions, ginger, garlic and thai chili, mix well.Add in the lime zest and juice and mix well.Put the mixture into a large glass jar or container with a lid that you can cover tightly.Let the mixture sit out at room temperature for 3 to 4 days.Add 1 cup of vegetable oil to the mixture before serving.the night before you are going to make the salad, soak the split peasFry the split peas until golden in a touch of oil, remove with slotted spoon and set asideFry the garlic until just golden in a touch of oil, remove with slotted spoon and set aside.To put together the salad.On a plate put the fermented green tea leaves in the middlesurround the leaves with cabbageplace the tomatoes, fried garlic, toasted sesame seeds, fried split peas and peanuts around the cabbage.Mix together the dressing ingredients and pour over the tea leaves and cabbage.Serve 1 plate per person, they will mix their own to their liking.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user FBEEZY.

The nutritional information for Burmese Tea Leaf Salad - Faryal Calculation is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 959.2

• Total Fat: 87.0 g
• Cholesterol: 115.0 mg
• Sodium: 607.1 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 9.6 g
• Protein: 24.3 g