Memories of Myanmar: Spicy Tomato Cabbage Salad

One comment to Memories of Myanmar: Spicy Tomato Cabbage Salad

  • Olive  says:

    I contacted Naomi Duguid, author of Burma: Rivers of Flavor, to see if she knows of a local source for fermented tea leaves. She has allowed me to share her reply with my readers:

    “I still haven’t found a supply of tea leaves here. But meantime you should try the Shan version of that recipe. For that you can use dried green tea leaves…it gives a great hit. And for a similar hit, try the ginger salad…and let’s remember to tell each other if either of us find the laphet on sale in the region…
    warm regards,

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