LAHPET BURMESE LARDER

‘Lahpet’ – meaning tea, and ‘ Thohk’ – meaning salad, and a salad like no other it is. Still so unknown outside of Myanmar - eating your tea as well as drinking it just isn’t the norm in the Western World. We’re trying to change that! This dish hits all the flavour notes and is layered with different textures. Pickled tea provides a unique umami experience, dried shrimp and fish sauce (optional for those vegetarians) adds salt, cabbage and tomato lighten the experience and loosen the salad up and the double fried assorted beans and extra texture and a fried moreishness. Heat comes from birds-eye chilies and lime adds tartness. This salad should be on everyone’s bucket list of ‘to try’ dishes.

Tip - our pickled tea is marinated in oil. Use the Lahpet dressing supplied sparingly until you find the desired consistency.

Watch how to make your kit:

https://youtu.be/Bp4bEfvSq8s

Not all that dissimilar from tea leaf salad in texture but wholly different in taste – young ginger is pickled and shredded to make this salad. The ginger is fresh and fiery with sour undertones. We add coriander, fresh and fried shallots and double fried beans for extra flavour and texture. Chilli, a squeeze of lime and some toasted chickpea which adds a creaminess to the salad finish the dish off.

Tip – serving and devouring in baby gem lettuce cups is fun. Some have been known to serve in soft warm tacos, but we won’t comment further on that.

Our house paratha, fluffy on the inside flaky on the outside;  served with braised yellow peas, lime and coriander. Dip, wrap or fold yours for a great start to your Burmese feast.

Tip - adjust the viscosity of your yellow peas by adding a little water when heating through. If you like to dip, add more water, if you want to wrap or fold your paratha keep the mixture thick.

A real crowd pleaser, this unctuous bowl of coconut broth, braised chicken thigh and egg or wheat noodles is most popular amongst those new to Burmese cuisine. Fish sauce adds salt, coconut – sweetness, and lime, sourness. The shallot, boiled egg and crispy noodle garnishes add further freshness and texture.

Tip: Marinade your chicken in a teaspoon of paprika, turmeric and a dash of fish sauce (or salt) for 30 minutes before frying – if you have them to hand.

A dish with roots in Myanmar as well as drawing on the part-Nepalese heritage of our head chef. Glass noodles are topped with a lentil curry (much a akin to a dhal) and green beans before being finished with a healthy dollop of chilli jam, sweet potato crisps, paprika oil and roasted chow chow (aka chayote and a member of the gourd family).