cup (100 g) dried chickpeas (split peas)
1/2 cup (100 g) dried urad dal
4 cloves garlic, sliced
1 jicama (1 lb/500 g), peeled and sliced into thick strips
2 small green mangoes (7 oz/200 g total), peeled and pitted, flesh thinly sliced
10 cherry tomatoes, halved
1/2 onion, sliced
1 tablespoon roasted peanuts
1 tablespoon roasted cashew nuts
1 tablespoon roasted sesame seeds
4 fresh shiso or perilla leaves, chopped
2–3 bird’s eye red chili peppers, sliced (optional)
PICKLED TEA LEAVES
1/4 cup (10 g) dried green Chinese tea leaves
1 teaspoon salt
2 cups (500 ml) boiled and cooled water
CHILI OIL
4 dried red finger-length chili peppers, stems removed, broken into small pieces
1/4 cup (60 ml) oil
DRESSING
Fresh juice of 2 limes
2–3 tablespoons Chili Oil (see above)
2 tablespoons white vinegar
1/2 cup (125 ml) fresh pineapple juice
1/2 cup (125 ml) coconut juice
1 teaspoon sugar, or to taste
1/2 teaspoon salt, or to taste
Tea leaf salad with green mango and cashews
The serving of this pickled tea leaf salad, known as laphet thoke in Myanmar, is a social custom—a peace offering and a palate cleanser. Old folks chew pickled tea leaves to keep their teeth strong. Young Burmese usually serve it in a lacquer tray with the individual compartments containing the ingredients that make up the salad. The dressing is served on the side. Guests are then invited to toss their own tiny portions of scented and crisp salad with garlic, onion and perfumed green mango together with pickled green tea leaves and dressing to suit their personal taste. This is a recipe sent to me by my friend, Daul Mien Sin Sin.
Make the Pickled Tea Leaves first by combining all the ingredients in a jar, then cover tightly and shake the jar until the ingredients are mixed well. Allow the tea leaves to soak for at least 2 days, a week is better. Before using, drain the tea leaves and squeeze out the liquid.
Make the Chili Oil by dry-roasting the dried chili pepper in a skillet over low heat until fragrant and light brown, about 2 minutes. Remove from the heat and grind finely in a mortar then add to the oil. Alternatively break the dry-roasted chili peppers into small pieces and return them to the pan, then pour in the oil and leave to marinate for 30 minutes, then simmer over medium heat for 1 minute. Remove from the heat and cool. Store the unused Chili Oil in a bottle.
To prepare the salad, soak the dried chickpeas and urad dal, separately, in water for several hours until soft, then drain and dry-roast them in a skillet over medium heat for 3–4 minutes. Remove from the pan and set aside. In the same skillet, sauté the garlic in 3 tablespoons of oil over medium heat for 1–2 minutes until crispy. Combine all the salad ingredients with the Pickled Tea Leaves in a mixing bowl and toss well.
Combine the Dressing ingredients in a small bowl, then drizzle it over the salad and toss thoroughly until the salad is coated well. Transfer the salad to a serving platter and serve immediately. Alternatively serve the salad with a bowl of Dressing on the side.
SERVES: 4–6
PREPARATION TIME: 30 mins + time to prepare the Pickled Tea Leaves
COOKING TIME: 30 mins
2 tablespoons oil
3 cloves garlic, minced
1/2 cup (50 g) diced tempeh
2 dried sweet Chinese sausages (lap cheong) or other sweet sausages, thinly sliced (optional)
3 cups (150 g) sliced bok choy or other Chinese greens
2 packets instant noodles Sprigs of basil leaves, to garnish
DRESSING
1 tablespoon soy sauce
1/2 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon bottled sweet chili sauce
1 1/2 teaspoons sugar
1/4 ground white pepper
1/2 tablespoon oil
Quick tossed asian noodles
Tossed, not stirred! Build the ingredients, flavors and aromas as you create your own masterpiece. Great cooking is all about control. Work with a hot pan, the freshest ingredients available, and keep the food moving. This recipe works well as a vegetarian noodle dish but sweet sausage slices can be added if you like. You can also use a fried omelet—rolled up and shredded—as a garnish, together with some crispy fried garlic and onions.
Heat the oil in a wok and stir-fry the garlic over medium heat until golden and fragrant, about 1 minute. Remove from the heat and set aside. In the same oil, stir-fry the tempeh until golden brown and crispy, 2–3 minutes. Remove from the heat and drain on paper towels, then stir-fry the Chinese sausage slices until crisp.
Combine the Dressing ingredients in a large bowl and mix well. Set aside.
Half-fill a saucepan with water and bring to a boil. Blanch the sliced greens until tender, about 1 minute. Remove from the heat and drain the blanched greens. Set aside.
In the same saucepan of water, cook the noodles following the instructions on the packet until soft. Do not use the flavoring sachet. Remove the noodles from the pan and drain well. Transfer the noodles to the bowl of Dressing, add the blanched greens and toss well to combine. Divide the noodles equally in 2 serving platters and top with the stir-fried garlic, tempeh and Chinese sausage. Garnish with the basil leaves and serve immediately.
SERVES: 2
PREPARATION TIME: 20 mins
COOKING TIME: 10 mins
4 cups (400 g) cooked rice
3–4 betel leaves, soaked in water
