Salat Bai Chaa
Serves 1-2 Cooks in 5 minutes Difficulty EASY
When I first tried this simple salad I was completely hooked by it’s spicy and sour taste. It is not something I teach at my Thai cooking class and it’s actually not something easy to find on any Thai menu. So how come it features here you might ask?
Two of my staff come from Myanmar and they are great cooks too. I’m always curious and love to try the food they cook. Though we are from neighbouring countries, Thai and Myanmar cuisine are very different.
So after trying this Myanmar style tea leaf salad I have been making it for myself a lot and I would like to share it with you. It’s really just a snack and I’m told if is often served with drinks in Myanmar.
If you are planning a few beers in the sunshine this weekend then this is the perfect accompaniment, if you can get the ingredients. If not just let me know.
- 1 pack of Yuzana brand lephet and assorted fries (this is a packet of tea leaves and crispy nuts and beans)
- 4 cloves garlic, roughly chopped
- 2 – 4 green chilli, sliced
- 1 tomato, 1/2 diced and 1/2 sliced
- Chunk of cabbage, chopped
- 1 spring onion, sliced
- 1 tsp pork or vegetable stock
- 1/2 lime
- Mix the packet of tea, stock, garlic, chilli and juice from the lime in a bowl.
- Add the diced tomato and cabbage, mix well.
- Mix in the packet of nuts and beans.
Serve on a plate or in a bowl, top with spring onions and decorate with the sliced tomato. Eat straight away whilst the nuts are crispy.
Hope you enjoy my Salat Bai Chaa by Apple 🍎 Riverside Thai Cooking in Khao Lak.