I've had the best time trying out new recipes with The Lost Tea Company's tea salad! I cant believe how easy to use and delicious it is.
--LAUREN,LOVATT, ASPARAGASM
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FERMENTED TEA
CRUNCHY BEANS
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GARLIC
RED CABBAGE
WHITE CABBAGE
TOMATOES
CHILLI
DRIED SHRIMP (OPTIONAL)
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DRESSING:: ,TOASTED SESAME OIL AND, LIME JUICE
M,E T H O D :
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1. MIX YOUR SALAD PACK OF TEA LEAVES AND CRUNCHY BEANS IN A BOWL
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2. FINELY CHOP: GARLIC AND CHILLIS
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3. SLICE RED AND WHITE CABBAGE WITH TOMATOES
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4. WHISK THE JUICE OF HALF A LIME AND A TABLESPOON OF TOASTED SESAME OIL TOGETHER IN A BOWL
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5. COMBINE ALL OF THE ABOVE AND ENJOY!
M,E T H O D :
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1. COOK YOUR RICE
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2. FINELY CHOP: GARLIC AND CHILLIS
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3. SLICE TOMATOES
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4. DICE RED ONION
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4. COMBINE ALL OF THE ABOVE WITH SEASONING, FRESH LIME AND 40G OF EITHER CHOPPED OR ORIGINAL FERMENTED !TEA
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FERMENTED TEA
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RICE
GARLIC
TOMATOES
RED ONION
CHILLI
DRIED SHRIMP (OPTIONAL
CHICKEN STOCK OPTIONAL)
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COTTAGE HOUSE IS A LOVELY BOUTIQUE HOTEL AT
THE BASE OF THE HILLS IN PINDAYA
MYA AND HER TEAM WILL ENSURE YOU HAVE A BRILLIANT STAY
https://www.facebook.com/Cottage-House-Pindaya-1187050061451985/
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M,E T H O D :
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1. ROAST FRESH TOMATOES
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2. FINELY CHOP: GARLIC AND CHILLIS
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3. POACH YOUR EGG
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4. SPREAD THE CHOPPED FERMENTED TEA OVER THE TOAST, FOLLOWED BY YOUR POACHED EGG AND THEN A GOOD SPRINKLE OF THE GARLIC AND CHILLI
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5. ENJOY WITH FRESH ROCKET AND ROAST TOMATOES
WAH TE IS A BRILLIANT BAMBOO RESTAURANT ON
THE EDGE OF THE LAKE IN PINDAYA
HTEIN LIN AUNG AND HIS TEAM GROW THEIR OWN FRESH
FRUIT AND VEGETABLES
https://www.facebook.com/WahTeRestaurant/
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FERMENTED TEA
CRUNCHY BEANS
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ROCKET
GARLIC
SPRING ONION
CHILLI
RADISH
CUCUMBER
SUGAR SNAP PEAS
RUNNER BEANS
BABY TOMATOES
M,E T H O D :
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1. MIX YOUR SALAD PACK OF TEA LEAVES AND CRUNCHY BEANS IN A BOWL
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2. FINELY CHOP SPRING ONION,, GARLIC AND CHILLI
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3. SLICE RADISH,,CUCUMBER,, SUGAR SNAP PEAS,, RUNNER BEANS AND BABY TOMATOES
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4. SQUEEZE THE JUICE OF HALF A LEMON,, A TEASPOON OF HONEY AND TWO TABLESPOONS OF OLIVE OIL. WHISK TOGETHER IN A SEPARATE BOWL.
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5. COMBINE ALL OF THE ABOVE AND ENJOY!
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FOR THE MARINADE
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CHOPPED CHICKEN THIGHS
FERMENTED TEA PASTE
SALT
NATURAL YOGHURT
TWO CLOVES OF GARLIC
HONEY
ONE LIME
ONE TSP CHILLI POWDER
PINCH TUMERIC POWDER
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FOR THE CURRY
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RIPE TOMATOES OR TINNEDTOMATOES
CHILLI
GINGER
CHICKEN STOCK
ONION
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RICE AND NATURAL YOGHURT TO SERVE
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M,E T H O D :
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1. MARINADE CHICKEN WITH INGREDIENTS LISTED ABOVE AND LEAVE FOR AT LEAST 30 MINUTES
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2. HEAT ,OIL IN A PAN AND ADD ONION GARLIC CHILLI AND GINGER. SAUTE FOR 10 MINUTES
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3. ADD THE CHOPPED TOMATOES AND THE CHICKEN STOCK
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4. ADD THE MARINADED CHICKEN AND LEAVE TO POACH FOR ABOUT 20 MINUTES
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5. SERVE WITH RICE AND A GARNiISH OF/FRESH CORRIANDER. A DOLLOP OF NATURAL YOGHURT CAN HELP WITH THE HEAT
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PINDAYA FARM HOUSE IS A BEAUTIFU HOTEL WITH
STUNNING VIEWS OF THE TOWN AND LAKE
AYE AYE AND HER FAMILY ARE GREAT COOKS
AND EVEN BETTER HOSTS
https://www.facebook.com/pages/category/Business-Service/Pindaya-Farm-House-855946714563513/
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M,E T H O D :
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1. ON ONE SLICE OF THE BREAD SPREAD YOUR FERMENTED TEA PASTE
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2. ON THE OTHER SPREAD THE MAYO
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3. SANDWICH TOGETHER AND SUBMERGE IN A BOWL OF YOUR BEATEN EGG
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4. COAT IN ADDITIONAL BREAD CRUMBS (GREAT FOR EXTRA CRUNCH)
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5. FRY IN OIL UNTIL GOLDEN BROWN
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6. ENJOY
2 PEPPERS
40G FERMENTED TEA PASTE
1 TEASPOON OF HONEY
FRESH GINGER
FRESH CHILLI
OLIVE OIL
CRUNCHY BEANS AND NUTS
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M,E T H O D :
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1. FLATTEN THE CHICKEN BREAST AND CHOP THE PEPPERS
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2. FINELY CHOP THE CHILLI AND GINGER
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3. FOR THE MARINADE MIXTHE FERMENTED TEA, HONEY, GINGER, CHILLI AND OLIVE OIL
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4. MARINADE THE CHICKEN AND VEG AND LEAVE FOR AN HOUR
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5. GRILL ON THE BARBECUE
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6. USE ANY LEFTOVER MARINADE TO COAT THE DISH AND SPRINKLE OVER OUR BEANS AND NUTS FOR AN EXTRA CRUNCH
