The recipe of the pickled tea leaves

The Pickled Tea leaf salad
The very basic ingredients of la phet thote or pickled tea leaf salad are: pickled tea leaves, sesame seed, roasted peanuts, roasted mini-chick peas, roasted broad-beans, chopped cabbage and tomato, some oil, salt, and dried prawns as you see fit. Some people also add peeled garlic, and bite on a small chili as they eat the salad. There are more exotic ingredients such as silk worms and greenish broad-peas also. The ingredients are sometimes served separately, as sesame seeds in one place, pickled tea in one place, etc., and sometimes they are all mixed together.

La Phet Thote or Piclked tea leaf salad Recipe
1. Pickled Tea Leaves
2. Roasted Sesame Seeds
3. Roasted Peanuts (skinned)
4. Roasted Mini Chick Peas
5. Roasted Broad Peas
6. Chopped Tomato (extra ingredient)
7. Chopped Cabbage (extra ingredient)
8. Dried Prawns (extra ingredient)
9. Peeled Garlic (extra ingredient)
10. Green chili (extra ingredient)

Dressing

1. a pinch of salt

2. some soy sauce

3. oil (peanut oil or corn oil)

4. lemon juice

The dressing is added if you're going to mix them all together. If not, they are to be mixed in the pickled tea leaves.

Also, you can try,

6 cloves garlic, sliced thinly

1/4 cup Peanut oil,

1/3 cup Tea leaves, See Note below fresh loose

2 tbsp. Peanuts, coarsely chopped

1 tbsp. Sesame seeds, toasted

2 tbsp. Shrimps, small dried or use Shrimp paste/powder

1/4 tsp. Sugar

3/4 cup Bok Choy finely shredded Lime Juice of 1/2 lime

1/4 tsp Dried Thai Chile or Cayenne Pepper, ground

Fry the garlic in 2 teaspoons of the oil until it starts to brown. Add all other ingredients except the rest of the oil and garnishes and mix well. Lime wedges and whole dried red chiles for garnish. Laphet makes an excellent appetizer with shrimp chips and a lager beer.

Note: You can substitute the fresh tea for a good quality dry, absolutely unscented, tea. Then you knead the leaves gently with the rest of the peanut oil until the oil is well distributed. Let sit at least one hour or until the leaves soften. If your tea is extremely dry, you may want to add a few drops of water.