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Ginger Salad and Water Wafers: Recipes from Myanmar Free FREE GINGER SALAD AND WATER WAFERS: RECIPES FROM MYANMAR PDF Ma Thanegi,Tiffany Wan | 173 pages | 15 Oct 2013 | ThingsAsian Press | 9781934159255 | English | San Francisco, United States Lahpet Thoke (Tea Leaf Salad) - Traditional Burmese Recipe | flavors Prepare yourself to drool over these 41 meals, each featuring mouthwatering photos, details, and where you can eat it. I've also included some of my personal travel eating tips and answered some of Ginger Salad and Water Wafers: Recipes from Myanmar top questions Myanmar is in fact one of the few, if only countries in the world, that has a tradition of both eating and drinking tea. Number one is at a sit down restaurant. Number two is at street food tea stalls. The indicator that you need to look for is a bunch of plastic tupperware looking tubs at the stall like in the photo above, right side tablewhich is an indicator that they serve a variety of Burmese salads. The ingredients for both salads, as well as the preparation method, seemed to be quite similar, but instead of pickled tea leaves, pickled shredded ginger was used. But anyway, after she tossed in all the ingredients for my salads, and Ginger Salad and Water Wafers: Recipes from Myanmar them up thoroughly, she then plated them on small metal saucers. On the streets, I noticed they also added some powder, which looked like Knorr flavoring, which was surely a combination of flavoring and MSG. Along with Burmese tea leaf salad, being a lover of ginger, ginger salad has always been one of my favorites as well. Just like the tea leaves, the ginger is pickled and preserved. I like to eat a few bites of salad and then supplement with a bite of chili, which not only adds a bit of heat, but a nice pungency. The garlic, which you can eat the skin of, also tastes fantastic, and is mild in comparison to bigger cloves. The leaves have a slight Ginger Salad and Water Wafers: Recipes from Myanmar herb flavor, but when they are pickled they have more of a sour pickled taste. Combined with the dressing and other ingredients they really blend into everything else, to create a magnificent mixture. It would rain for 30 minutes, then stop for 15 minutes, then rain again for 30 minutes, and stop again for 15 minutes in a nearly perfect cycle. Whenever I had a 15 minute break from the rain, Ying and I would run to the next street food stall, in an attempt to beat the next downpour. We sat down at this particular tea stall and salad shop when it was almost sunny. At first things were fine, but after a few more minutes of intense rainfall, our toy plastic table and chairs became an island in a rushing flash flood. But that being said, not all tea stalls have it. This particular stall pictured, is near Sule Pagoda on the corner of Maha Bundala and 19th street. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Madame in Bangkok. Thanks for introducing this dish, Mark! Hey Bama, great to hear from you, glad you love tea, and hope you can try some laphet thoke in the future. Hope you are doing great! Another great article Mark. Hey Mal, great to hear from you, Ginger Salad and Water Wafers: Recipes from Myanmar you very much for getting my guide, and for your kind words. Thank you for the feedback as well. I definitely want to try it. Sigurdur Bjorgvinsson redheadexplorer. Great Post Mark, these pictures make the food look really delicious. I am thinking about getting on a flight to Myanmar just to taste this delicious food, I think the especially the lahpet thoke would be interesting. Hey Sigurdur, thank you for the comment, glad this looks interesting to you. Getting on a flight to Myanmar to eat is a great idea, I like the way you think! Thanks Mark for sharing with us. Hey Anil, great to hear from you. Yah, it definitely does have some similarities. Yes, masala chai is wonderful. Salad is my favorite! But I was really disappointed in the salads we got in Myanmar. Hey Lindsay, thank you so much for sharing. Yah I agree, they can sometimes be a little on the oily side. I was surprised the first time I ate the tea leaf salad in Myanmar…but it tasted great, so I ate it often. Yangon is a fantastic city to eat, especially out on the street! Glad you loved the food in Yangon too. Thanks again Mark for another wonderful and in-depth article about the street foods of the world. We look forward to all your entries, they have us salivating with thoughts of splendor and travel. Will have to try making it. Never knew one could eat tea too! Those variety of salads looks pretty inviting, what Ginger Salad and Water Wafers: Recipes from Myanmar so many ingredients, I would love to taste some of it. What are you looking for? These meals will make you want to travel, just to eat! Download now! You must love food as much as I do! Just enter your name and email below and I promise to only send you delicious emails : Sign me up. I'd love to hear from you! Leave a Reply Cancel reply Your email address will not be published. Vishal 1 year ago Well done!! I really appreciate your content and writing skills. Keep it up man… Reply. Vishal 1 year ago Keep it up man. Madame in Bangkok 6 years ago Tea leaves salad is one of my favorite asian dish. It is fabulous Reply. Mark Wiens 6 years ago Hey Bama, great to hear from you, glad you love tea, and hope you can try some laphet thoke in the future. Mal 6 years ago Another great article Mark. Mark Wiens 6 years ago Hey Mal, great to hear from you, thank you very much for getting my guide, and for your kind words. Maria Falvey 6 years ago Those dishes look amazing Mark — love the bright colors they use in seating too. Mark Wiens 6 years ago Thank you Maria Reply. Mark Wiens 6 years ago Thank you Sacha Reply. Sigurdur Bjorgvinsson redheadexplorer 6 years ago Great Post Mark, these pictures make the food look really delicious. Mark Ginger Salad and Water Wafers: Recipes from Myanmar 6 years ago Hey Sigurdur, thank you for the comment, glad Ginger Salad and Water Wafers: Recipes from Myanmar looks interesting to you. Mark Wiens 6 years ago Hey Anil, great to hear from you. Mark Wiens 6 years ago Hey Lindsay, thank you so much for sharing. Stephen 6 years ago I was surprised the first time I ate the tea leaf salad in Myanmar…but it tasted great, so I ate it often. Gary Stamey 6 years ago Thanks again Mark for another wonderful and in-depth article about the street foods of the world. Arti 6 years ago Never knew one could eat tea too! Mark Wiens 6 years ago Thanks Arti Reply. Ginger Salad and Water Wafers: Recipes from Myanmar | While nowadays the salad is typically served as a final course at the end of a meal, historically lahpet was an ancient symbolic peace offering that was exchanged and consumed after settling a dispute between Ginger Salad and Water Wafers: Recipes from Myanmar kingdoms. Letting each person customize his or her salad toppings, sounds like a perfectly democratic way to stop an argument! That way everyone is at least somewhat satisfied in the end. Lahpet is so important to the culture that when tea leaves are harvested, the best of the crop is set aside for fermenting, while the rest is dried and processed for drinking tea. The freshly harvested tea leaves are briefly steamed, then packed into bamboo vats and set in pits, pressed by heavy weights to encourage fermentation. Packages of prepared laphet thoke ingredients—the tea leaves and all the other mix ins—are readily sold in Burma. The other option is to try fermenting the leaves yourself. It has lemony, vegetal and earthy qualities that align well with the other ingredients in the salad. Although the leaves are oxidized during processing, they retain many of the green tea characteristics in their flavor profile, Ginger Salad and Water Wafers: Recipes from Myanmar very dry and citrusy. Fermenting the Tea Leaves Pour 4 cups of hot water over the dried tea leaves, stir, and let soak until the leaves have expanded and are quite soft, about 10 minutes. Then drain, pick through the leaves, and discard any tough bits. Squeeze out any remaining liquid from the tea leaves as thoroughly as possible. Next place the tea leaves in lukewarm water and mash with your hands a little. Drain and squeeze out extra liquid. Repeat this rinse once more, then add cold water and let stand for 1 hour or as long as overnight. This longer soak helps to remove the strongest, tart and bitter edge of the tea. Drain, squeeze thoroughly to remove excess water, and discard any remaining tough bits. Chop the leaves finely and mix together with about 1 cup finely chopped kale, 1 loosely packed cup mixed chopped cilantro and scallion greens, 2 tablespoons finely chopped ginger, 1 tablespoon of garlic paste, a generous pinch of salt, and the juice of 1 lime. For an extra kick include 2 minced green chilies. Cover the dish tightly and allow it to ferment, untouched, for two days in a dark, cool space, Ginger Salad and Water Wafers: Recipes from Myanmar a pantry.
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