Fish with Florentine Rice
Tender fish served over a bed of creamy spinach rice. A wholesome, hearty meal combining protein and greens in one elegant presentation.
Read MoreTea Leaf Salad
Drescription
Our version of laphet, a tea-leaf salad enjoyed in Myanmar (formerly Burma), is made with readily available green tea. Laphet, fermented tea leaves, are a base ingredient and starting to be imported, but they're not easy to find. This recipe offers a quick alternative.
Ingredients
- 2 tablespoons loose green tea leaves, such as sencha or dragonwell
- 2 cups very hot water (about 190°f)
- 1 clove garlic, coarsely chopped
- ½ teaspoon salt
- 3 tablespoons fried garlic oil (see faqs) or canola oil
- 1 teaspoon distilled white vinegar
- 4 cups shredded green cabbage
- 1½ cups roughly chopped cherry tomatoes
- ½ jalapeño or serrano chile, seeded and minced
- ¼ cup fried garlic (see faqs)
- ¼ cup coarsely chopped toasted peanuts
- ¼ cup fried yellow split peas (see faqs)
- 1 tablespoon fried garlic oil (see faqs) or neutral oil, such as canola or avocado
- 1 tablespoon lime juice
- 2 teaspoons fish sauce (see faqs)
- ½ cup coarsely chopped fresh cilantro
- 2 tablespoons dried shrimp powder (optional; see faqs)
- ¼ teaspoon crushed red pepper
Directions
- To prepare dressing: Steep 2 tablespoons tea leaves in hot water for 3 minutes. Drain and press excess water out of the tea leaves (you can drink the tea). Let cool to room temperature.
- Combine the tea leaves, fresh garlic and ½ teaspoon salt in a mini food processor; pulse to combine. With the motor running, drizzle in 3 tablespoons oil and 1 teaspoon vinegar.
- To assemble salad: Using 4 cups shredded cabbage, create a bed of cabbage on a round, rimmed serving platter or in a shallow bowl. Spoon the dressing into the center. Arrange 1½ cups tomatoes, ½ jalapeño (or serrano), ¼ cup fried garlic, ¼ cup peanuts and ¼ cup split peas around the dressing. Drizzle 1 tablespoon oil, 1 tablespoon lime juice and 2 teaspoons fish sauce over the top and sprinkle with ½ cup cilantro, 2 tablespoons shrimp powder (if using) and ¼ teaspoon crushed red pepper. Mix tableside with 2 forks.
