Lephet is part of burmese social culture. It is served to welcome guests, as a peace pffering after an argument, as a snack, as a palate cleanser after the meal, and even as a stimulant to ward off sleep during all-night Burmese opera. Instant packaged Lephet thoke is now readily available from Burmese shops.
- 4 tablespoons lephet (fermented tea leaves)
- 3 cloves garlic, sliced and deepfried till crisp
- 1 bird’s-eye chili, finely chopped
- 2 tablespoons dried shrimps, soaked and blended to a powdery fluff
- 2 tablespoons roasted peanuts
- 1 tablespoon toasted sesame seeds
- 2 teaspoons lime juice
- 2 teaspoon fish sauce
- 1 tablespoon peanut oil
Traditionally, lephet is served in a lacquer container with different compartments for each ingredients. Diners then choose their ingredients and using only the thumb and first two fingers of the right hand, delicately serve themselves. Finger bowls would be provided. Today most Burmese combine all the ingredients in a bowl and mix them thoroughly as with a conventional salad.