How I eat my lahpet thoke aka Burmese tea leaf salad

Lahpet thoke aka tea leaf salad, pickled tea leaf salad to be precise, is one of the most typical Burmese food. Lahpet means tea leaf, and thoke means salad. So, a ready-made, ready to eat lahpet package usually looks like this.

3 cloves of garlic is enough. Yellow ones are ginger.

Here we have a pack of pickled tea leaves and another one with crisp fried peanuts and peas and toasted sesame seeds. Some packages separate the peanuts, peas, and add other stuffs like fried garlic or other type of peas into the mix. You can eat as it is or upgrade it. Now, there are loads of different ways to eat lahpet thoke and I am happy with all of them :D. But, this is how I typically prepare the salad, easy and fuss-free.

First, I crush/grind toasted dried chilli and garlic with a little bit of salt using a mortar and pestle (don´t have ones? Its all good, you can mince them), then add the picked tea leaf. Then slice shallots or onion (I personally prefer shallot) and ginger into thin stripes. Pour everything in a large bowl and season with any type of oil and mix well together and transfer them into a clean and shallow plate.

Serve with tea. Eat with rice and it´s awesome, too.

Well, that´s how I like to eat. Some also add tomatoes and shredded cabbage, and green chilli instead of dried ones. There´s quite a lot of oil in the salad, so drink plenty of tea. If you are going out later the day or even the next day, you may want to NOT add shallots and garlic.


Spicy eggplant soy sauce vegetarian dish

I read somewhere that there are male eggplants and female eggplants, and I find it so fascinating. I thought they´re all boys. Males or females, boys or girls, eggplants are delicious. I made this eggplant dish yesterday and I was surprised how tasty it turned out, definitely one of my favourite dish that I´ve cooked so far.

Bonbok a hme tete ka kio mi a thaw tuk sual i ka rak ttial tthan ee.

What we need

o.5 kg – Eggplants (small ones, boys- those that taste a little bitter)

2 tbs – Soy sauce

1 medium size – Onion

Spring onion (scallion)

4 cloves- Garlic

4 pcs (?) – Chili

1 tbs- Oil

1 cup- Water


A herhmi, bonbok, piat, phthnah, khachuan, soy sauce, hmanphek, cite, chiti le ti and si. Minute 12 hrawng ah cun an hmin dih ko.

(the quantity here are just to give some idea, you play with it)

How we do

Wash the eggplants, cut them in half as in this picture, and let them sit in salt water. Salt water? Yeah, get some water in a bowl add a couple pinch of salt in it. This is to reduce the bitterness of the eggplant.

Bonbok hi cite tlawmpal peihmi ti ah kan ciah ahcun a phaknak a zor deuh an ti i ka ciah ko.

Chop your onion, scallion, chilli, and mince the garlic. Heat the pan, add oil and fry onion, garlic and chili. If you want some color, add a pinch of tumeric powder or chilli powder of both. Drain salt water and add the eggplants in the frying pan. Stir and add soy sauce and salt, wait for a couple of minute and half a cup of water and close the lid. After about 5 minutes, add another half cup of water. Another 5 minutes and they´ll be well cooked, and we will add the chopped scallion. And then we´re done!

Buh le tihang a thiangmi te he a tlak tuk.

Remember to stir whenever necessary so that the eggplant won´t stick in the bottom. Also, be careful with how much salt you add, because the eggplants were soaked in salt water before and soy sauce is salty. Serve with rice and may be with a clear broccoli soup to neutralise the very many taste of your dish. You many want to throw away the skins.






Kale salad with white aubergines – Sentok le kawpi hnah toh

(Atang ah Laiholh in rel khawh a si)

I went home last weekend and brought a lot of fresh kale leaves from my parents´ garden, and so we’ve been eating nothing but kale since then hehe. In several different ways, of course.

My partents´garden  <3 Borte pa te dum - Now, I miss home.
My partents´garden

And by we, I mean, my bestfriend/roomie and myself. We do eat healthy food sometimes (know what I mean, “sometimes´´), and last night was one of those times. Kale salad was it.


This is healthy, easy to make and very very delicious, so I thought I’d share. First, wash your kale and separate the leaves from the stems, we’ll cook the stem as soup. Pour some hot water into the kale leaves and let them soak for about 7 minutes, or cook them for a while in hot water. Drain the hot water, soak your leaves in cold water, and then drain again.

You know what I mean
You know what I mean

As for white aubergines, you can cook them or eat them raw. I cook them for 5 minutes in boiling water. Either way is fine. My parents planted this type of aubergine in our garden when I was a kid, back in Hakha (Burma/Myanmar). My dad used to grill them and they were sooooo delicious.

White aubergines
White aubergines

So, where were we? Ok, now that we have everything nice and cooked, we cool them down and cut them pretty. Also, cut an onion, wash them and mix with kale and aubergine. Then, we’ll add salt, chilli (of course, optional) and any type of oil. You can even squeeze some lemon into the mixture if you’d like. If you have roasted chia seeds, your salad will be extra awesome.

If you can’t find white aubergine, it’s all good, kale alone is also very delicious, and if you like you can add some red beans as well (already cooked ones that come in a tin can) and it also tastes very good.

with red beans
with red beans


Hmanthlak a um viar ko le ttial zong hau rua lo ka ti ko (Ziah ka Thantlang holh a chuah hnga, ti). Mah pinah Lai holh a thiammi nih cun mah meh hi cu nan tuah thiam dih ko lai ka ti, nain, a tawi nak tein cun van chim ta ko ning mu.

Sentok zei ei khi dah a thaw bik nan ti?
Sentok zei ei khi dah a thaw bik nan ti?

Sentok le kawpi hnah (a ko tete lakmi) kha tlawmpal chumh, daih ter, par hna, piat zong par, cun chiti, cite, hmathak peih I cawh viar. Chi hmui peih chih ahcun a thaw chin lai. Pe sen (bête a si maw mah hi) a hmin ciami, bawm in an zuarmi, zong kha peih chih ah a thaw ngai. Buh lum te he, silole, amah lawng in ei i a kawpi ko tete tihang chuanmi he I meh cun a nuam ngai.