Name: Pickled Tea Leaf Salad (A Burmese salad) recipe by Manisha Shukla at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Pickled Tea Leaves 15 to 20 grams ( 1 tablespoon ); Roasted Peanuts 1/2 cup; Roasted Split Chana 1/2 cup; Roasted Sesame Seeds 1 tablespoon; Boiled Sweet Corn 2 tablespoon; Cabbage Sliced thin 2 tablespoon; Tomato Sliced thin 2; Fried Garlic 1 tablespoon; Vegetable Oil 2 tablespoon; Fish Sauce 2 tablespoon; Green Chillies finely chopped / Cayenne Pepper 1 teaspoon or to taste; Salt and Pepper to taste

ABOUT Pickled Tea Leaf Salad (A Burmese salad) RECIPE

Pickled Tea Leaf is a National Favourite and this salad is often served at caeebrations and ceremonies. It is a symbol of generosity, sharing and love.

Ingredients Serving: 4

Pickled Tea Leaves 15 to 20 grams ( 1 tablespoon )
Roasted Peanuts 1/2 cup
Roasted Split Chana 1/2 cup
Roasted Sesame Seeds 1 tablespoon
Boiled Sweet Corn 2 tablespoon
Cabbage Sliced thin 2 tablespoon
Tomato Sliced thin 2
Fried Garlic 1 tablespoon
Vegetable Oil 2 tablespoon
Fish Sauce 2 tablespoon
Green Chillies finely chopped / Cayenne Pepper 1 teaspoon or to taste
Salt and Pepper to taste

Instructions

To make fried mixture
Heat vegetable oil to wok on a medium flame.
Fry the Roasted Peanuts and transfer to absorbent paper.
Same way fry Split Chana and Boiled Corn and transfer to absorbent paper.
Assembling Salad
Mix finely chopped Cabbage and Tomato to Pickled leaves.Add fried mixture and fried Garlic.
Add Fish Sauce, Lime juice and left fried Vege oil. Adjust Salt and pepper
You can adjust Sourer, Spicier or Salty Taste by adjusting Lime juice or Chilli or Fish Sauce .
For Vegetarian you can substitute fish sauce for Salt.
Serve with garnish of Mint and Coriander leaves with Warm plate of Rice.
You can make homemade Pickled Tea Leaves with two methods. 1) wash the Tea leaves thoroughly with Water. Mix generous amount of Salt. Mix well by kneading with hands. Squeeze out juice. Repeat 3 to 4 times to squeeze out bitterness.
Mix Salt Lime juice and vegetable oil. Transfer in a glass jar for marination by adding extra vegetable oil to immerse them in oil.
Your Pickled Tea Leaves will be ready in 24 hrs.
2 nd method.
Take 20 grams of Tea leaves, mix with 200 ml of white Vinegar and 200 ml water.
Boil for 30 minutes. Rinse well . Squeeze out water . Mix a tsp of peanut oil. Your Pickled Tea Leaves are ready.

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