La Phet (Green Tea Salad)

This recipe was collected by travel editor Richard Sterling on his trip to Burma. It was created by Renatto Buhlman, executive chef of the Strand Hotel. Renatto says to use the best quality, unscented tea available. At the Strand they give you a fork, but everywhere else you eat this with your fingers. Serving suggestion: La Phet makes an excellent appetizer with chips and a lager beer or a dry sparkling wine. In Hawaii, you might try a Maui Blanc dry pineapple wine. At any rate, don't take it with iced tea! From the article Exotic & Spicy Salads.

Ingredients

• 6 cloves garlic, sliced

• 1/4 cup peanut oil

• 1/3 cup loose green tea leaves

• 2 tablespoons coarsely chopped peanuts

• 1 tablespoon toasted sesame seeds

• 1/4 teaspoon sugar

• 3/4 cup finely shredded Napa cabbage or bok choy

• Juice of 1/2 lime

• 1/4 teaspoon ground cayenne

• Garnish: Lime wedges and whole dried red chiles

Instructions

Fry the garlic in 2 teaspoons of the oil in a pan until it starts to turn brown. Remove from the heat.

In a bowl, combine the tea leaves and the rest of the oil, and, using your fingers, knead the oil into the leaves until the oil is well distributed. Let the mixture sit at least one hour or until the leaves soften. If your tea is extremely dry, you may want to add a few drops of water.

Add all other ingredients, including the garlic, and mix well. Garnish with lime wedges and chiles and serve.