A speciali-tea at most Burmese restaurants, we've got the perfect summer recipe for you! This Burmese super salad is fresh, tangy, crunchy and loaded with antioxidants. What you need: • THT’s Darjeeling Sencha Tea – ½ cup • Garlic - 3 cloves • Ginger - 2 tbsp, finely diced • Shallot - 1/2 • Sesame oil - 1 tbsp • Vegetable oil - 2 tbsp • Lemon juice - 3 tbsp • White vinegar - 2 tbsp • Fish sauce - 2 tbsp • Salt - 1 tsp • Romaine lettuce - 2 handfuls, sliced • Peanuts - 1/2 cup, toasted • Sesame seeds - ¼ cup toasted • Sunflower seeds - ¼ cup toasted • Toor dal (split pigeon peas) - ¼ cup, toasted • Garlic - 4 cloves, thinly sliced • Vegetable oil, for frying garlic • Lemon - 1, cut into wedges Method: For the dressing - 1. Prep your tea leaves at least 1 day in advance. Pour loose leaves into a medium bowl. Pour water at 80 degrees C over the leaves and allow to steep for 10 mins. Strain and rinse with cool water 2. Return to bowl and cover with cold water. Let sit for at least 1 hour. Drain again & rinse 3. Squeeze out the tea leaves to get rid of excess water. Place leaves into your blender 4. Add garlic, ginger, shallot, sesame oil, vegetable oil, lemon juice, vinegar, fish sauce & salt 5. Process until the mixture, you may need to scrape down the sides of your processor a few times 6. Pour mixture into a container and place in the refrigerator for at least 24 hours- dressing is best after 2-3 days of refrigeration For the Salad - 7. To prepare the salad, start by frying the garlic. Pour about ¾ cup vegetable oil into a frying pan. Place sliced garlic into the cold oil. Turn heat to medium, and fry until garlic turns a light brown toasty colour. Remove with a slotted spoon or spatula to a paper towel to drain 1. To assemble - mound your lettuce on a serving plate. Pour your crunchy toppings and fried garlic around the lettuce 8. Place 3 tablespoons of the tea leaves in the centre of the salad 9. Before serving, squeeze 1 lemon wedge over the entire salad and toss all the ingredients together - mix well to coat with the tea leaves and serve immediately Call us on 8095031111 and choose from over 100 single-estate teas from The House of Tea today!

A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Foodhall, A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

A speciali-tea at most Burmese restaurants, we've got the perfect summer recipe for you!

This Burmese super salad is fresh, tangy, crunchy and loaded with antioxidants.

What you need:
• THT’s Darjeeling Sencha Tea – ½ cup
• Garlic - 3 cloves
• Ginger - 2 tbsp, finely diced
• Shallot - 1/2
• Sesame oil - 1 tbsp
• Vegetable oil - 2 tbsp
• Lemon juice - 3 tbsp
• White vinegar - 2 tbsp
• Fish sauce - 2 tbsp
• Salt - 1 tsp
• Romaine lettuce - 2 handfuls, sliced
• Peanuts - 1/2 cup, toasted
• Sesame seeds - ¼ cup toasted
• Sunflower seeds - ¼ cup toasted
• Toor dal (split pigeon peas) - ¼ cup, toasted
• Garlic - 4 cloves, thinly sliced
• Vegetable oil, for frying garlic
• Lemon - 1, cut into wedges

Method:
For the dressing -
1. Prep your tea leaves at least 1 day in advance. Pour loose leaves into a medium bowl. Pour water at 80 degrees C over the leaves and allow to steep for 10 mins. Strain and rinse with cool water
2. Return to bowl and cover with cold water. Let sit for at least 1 hour. Drain again & rinse
3. Squeeze out the tea leaves to get rid of excess water. Place leaves into your blender
4. Add garlic, ginger, shallot, sesame oil, vegetable oil, lemon juice, vinegar, fish sauce & salt
5. Process until the mixture, you may need to scrape down the sides of your processor a few times
6. Pour mixture into a container and place in the refrigerator for at least 24 hours- dressing is best after 2-3 days of refrigeration
For the Salad -
7. To prepare the salad, start by frying the garlic. Pour about ¾ cup vegetable oil into a frying pan. Place sliced garlic into the cold oil. Turn heat to medium, and fry until garlic turns a light brown toasty colour. Remove with a slotted spoon or spatula to a paper towel to drain
1. To assemble - mound your lettuce on a serving plate. Pour your crunchy toppings and fried garlic around the lettuce
8. Place 3 tablespoons of the tea leaves in the centre of the salad
9. Before serving, squeeze 1 lemon wedge over the entire salad and toss all the ingredients together - mix well to coat with the tea leaves and serve immediately

Call us on 8095031111 and choose from over 100 single-estate teas from The House of Tea today!

A speciali-tea at most Burmese restaurants, we've got the perfect summer recipe for you! This Burmese super salad is fresh, tangy, crunchy and loaded with antioxidants. What you need: • THT’s Darjeeling Sencha Tea – ½ cup • Garlic - 3 cloves • Ginger - 2 tbsp, finely diced • Shallot - 1/2 • Sesame oil - 1 tbsp • Vegetable oil - 2 tbsp • Lemon juice - 3 tbsp • White vinegar - 2 tbsp • Fish sauce - 2 tbsp • Salt - 1 tsp • Romaine lettuce - 2 handfuls, sliced • Peanuts - 1/2 cup, toasted • Sesame seeds - ¼ cup toasted • Sunflower seeds - ¼ cup toasted • Toor dal (split pigeon peas) - ¼ cup, toasted • Garlic - 4 cloves, thinly sliced • Vegetable oil, for frying garlic • Lemon - 1, cut into wedges Method: For the dressing - 1. Prep your tea leaves at least 1 day in advance. Pour loose leaves into a medium bowl. Pour water at 80 degrees C over the leaves and allow to steep for 10 mins. Strain and rinse with cool water 2. Return to bowl and cover with cold water. Let sit for at least 1 hour. Drain again & rinse 3. Squeeze out the tea leaves to get rid of excess water. Place leaves into your blender 4. Add garlic, ginger, shallot, sesame oil, vegetable oil, lemon juice, vinegar, fish sauce & salt 5. Process until the mixture, you may need to scrape down the sides of your processor a few times 6. Pour mixture into a container and place in the refrigerator for at least 24 hours- dressing is best after 2-3 days of refrigeration For the Salad - 7. To prepare the salad, start by frying the garlic. Pour about ¾ cup vegetable oil into a frying pan. Place sliced garlic into the cold oil. Turn heat to medium, and fry until garlic turns a light brown toasty colour. Remove with a slotted spoon or spatula to a paper towel to drain 1. To assemble - mound your lettuce on a serving plate. Pour your crunchy toppings and fried garlic around the lettuce 8. Place 3 tablespoons of the tea leaves in the centre of the salad 9. Before serving, squeeze 1 lemon wedge over the entire salad and toss all the ingredients together - mix well to coat with the tea leaves and serve immediately Call us on 8095031111 and choose from over 100 single-estate teas from The House of Tea today!

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