About this Dish
A composed platter of fermented tea leaves, cabbage, tomato, and crispy fried lentils.
History & Origin
Served as a formal centerpiece at gatherings, this elaborate version of laphet thoke is arranged for guests to mix themselves at the table.
IngredientsServes 3
🍵Fermented tea leaves (laphet), 3 tablespoons
🥬Green cabbage, 2 cups finely shredded
🍅Roma tomatoes, 2 medium, diced
🫘Dried yellow split peas, 1/2 cup
🧄Garlic cloves, 6, thinly sliced
🥜Roasted peanuts, 1/4 cup
🫙Fish sauce, 1 tablespoon
🍋Fresh lime juice, 2 tablespoons
🌶️Dried chili flakes, 1 teaspoon
🛢️Neutral oil (sunflower or vegetable), 1/2 cup for frying
Method
1
Soak the dried yellow split peas in water for 30 minutes, then drain and pat very dry with paper towels. Heat the oil in a small saucepan over medium heat and fry the split peas in batches for 3-4 minutes until golden and crispy, then drain on paper towels and season lightly with salt.2
In the same oil, fry the sliced garlic over medium-low heat for 2-3 minutes until golden and crisp, watching carefully so they don't burn. Remove with a slotted spoon and drain alongside the lentils, reserving 2 tablespoons of the garlic-infused oil.3
If your fermented tea leaves came packed in oil, drain them slightly. Mix the tea leaves in a small bowl with the reserved garlic oil, fish sauce, lime juice, and chili flakes to create the dressing.4
Arrange the shredded cabbage and diced tomatoes side by side on a large flat serving platter, keeping them in separate mounds for a beautiful composed presentation.5
Spoon the tea leaf dressing in the centre of the platter. Scatter the crispy fried lentils, fried garlic chips, and roasted peanuts generously over the top.6
Serve immediately, tossing everything together at the table just before eating so the cabbage stays crunchy and the fried elements remain crispy. Taste and adjust with extra lime juice or fish sauce as needed.User Reviews
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