RECIPES

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

FERMENTED TEA

CRUNCHY BEANS

GARLIC

RED CABBAGE

WHITE CABBAGE

TOMATOES

CHILLI

DRIED SHRIMP (OPTIONAL) 

DRESSING:: ,TOASTED SESAME OIL AND, LIME JUICE

M,E T H O D  

1.     MIX YOUR SALAD PACK OF TEA LEAVES AND CRUNCHY BEANS IN A BOWL

2.   FINELY CHOP: GARLIC AND CHILLIS

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3.   SLICE  RED AND WHITE CABBAGE WITH TOMATOES

4. WHISK THE JUICE OF HALF A LIME AND A TABLESPOON OF TOASTED SESAME OIL TOGETHER IN A BOWL

5.   COMBINE ALL OF THE ABOVE AND ENJOY!

M,E T H O D  

1.     COOK YOUR RICE

2.   FINELY CHOP: GARLIC AND CHILLIS

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3.   SLICE  TOMATOES

4. DICE RED ONION

4.   COMBINE ALL OF THE ABOVE WITH SEASONING, FRESH LIME AND 40G OF EITHER CHOPPED OR ORIGINAL FERMENTED !TEA 

FERMENTED TEA

RICE

GARLIC

TOMATOES

RED ONION

CHILLI

DRIED SHRIMP (OPTIONAL

CHICKEN STOCK OPTIONAL) 

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/

CHILLI FERMENTED TEA

CHOPPED FERMENTED TEA

CORRIANDER

BASIL

PARSLEY

GARLIC

RED WINE VINEGAR

OLIVE OIL

M,E T H O D  

1.     COULND'T BE EASIER, THROW ALL INGREDIENTS IN THE BLENDER, COUPLE OF BLASTS AND THE JOBS DONE

2.   ENJOY: WITH A ROCKET SALAD AND SOME ROAST TURMERIC POTATOES

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Steak with Spicy Lahpet Sauce 2.jpg
Punchy Peppers.jpg

CHILLI FERMENTED TEA

RED PEPPERS

YELLOW [PEPPERS

ORANGE PEPPERS

COUSCOUS

RED ONION

GARLIC

CHERRY TOMATOES

OLIVE OIL

ROCKET

M,E T H O D  

1.     CHOP THE RED AND YELLOW PEPPERS IN HALF.    ,' 

2.   LET THE COUSCOUS: STEAM FOR 5 MINUTES UNTIL COOKED

3. DICE THE RED ONIONTOMATOES AND ORANGE PEPPER

4. MIX THE COOKED COUSCOUS WITH CHILLI FERMENTED TEA AND OLIVE OIL

 

5. ADD THE DICED VEG TO THE SPICY MIX

6. PUT THE HALVED PEPPERS IN THE OVEN AT  180'C FOR 5 MINUTES EACH SIDE

7. REMOVE THE PEPPERS AND FILL WITH THE COUSCOUS MIX

8. PUT THEM BACK IN THE OVEN FOR 10 MINUTES

9. FOR A LITTLE EXTRA ADD SOME CRUMBLY FETA CHEESE AND PLACE BACK IN THE OVEN FOR 2 MINUTES 

,

 

 

WAH TE 

TEA AND TOAST

M,E T H O D  

1.     ROAST FRESH TOMATOES

2.   FINELY CHOP: GARLIC AND CHILLIS

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3.   POACH  YOUR EGG

4.   SPREAD THE CHOPPED FERMENTED TEA OVER THE TOASTFOLLOWED BY YOUR POACHED EGG AND THEN A GOOD SPRINKLE OF THE GARLIC AND CHILLI

5. ENJOY WITH FRESH ROCKET AND ROAST TOMATOES 

CHOPPED FERMENTED TEA

TOAST

POACHED EGG

GARLIC

TOMATOES

CHILLI

ROCKET 

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/

Wild By Tart Salad (LOW RES).jpg

FERMENTED TEA

CRUNCHY BEANS

ROCKET

GARLIC

SPRING ONION

CHILLI

RADISH

RED PEPPER

SUGAR SNAP PEAS

FENNEL

BABY TOMATOES

M,E T H O D  

1.     MIX YOUR SALAD PACK OF TEA LEAVES AND CRUNCHY BEANS IN A BOWL

2.   FINELY CHOP SPRING ONION,, GARLIC AND CHILLI 

3.   SLICE RADISH,,CUCUMBER,, SUGAR SNAP PEAS,, RUNNER BEANS AND BABY TOMATOES

4.   SQUEEZE THE JUICE OF HALF A LEMON,, A TEASPOON OF HONEY AND TWO  TABLESPOONS OF OLIVE OIL. WHISK  TOGETHER IN A SEPARATE BOWL.

5.   COMBINE ALL OF THE ABOVE AND ENJOY!

FOR THE MARINADE

CHOPPED CHICKEN THIGHS

FERMENTED TEA PASTE

SALT

NATURAL YOGHURT

TWO CLOVES OF GARLIC

HONEY

ONE LIME

ONE TSP CHILLI POWDER

PINCH TUMERIC POWDER

FOR THE CURRY

RIPE TOMATOES OR TINNEDTOMATOES

CHILLI

GINGER 

CHICKEN STOCK

ONION

RICE AND NATURAL YOGHURT TO SERVE

M,E T H O D  

1.     MARINADE CHICKEN WITH INGREDIENTS LISTED ABOVE AND LEAVE FOR AT LEAST 30 MINUTES

2.   HEAT ,OIL IN A PAN AND ADD ONION GARLIC CHILLI AND GINGER. SAUTE FOR 10 MINUTES

3.   ADD THE CHOPPED TOMATOES AND THE CHICKEN STOCK

4. ADD THE MARINADED CHICKEN AND LEAVE TO POACH FOR ABOUT 20 MINUTES 

5.  SERVE WITH RICE AND A GARNiISH OF/FRESH CORRIANDER. A DOLLOP OF NATURAL YOGHURT CAN HELP WITH THE HEAT  

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/

BBQ Chicken with tea.jpg

1 LARGE CHICKEN BREAST

2 PEPPERS

40G FERMENTED TEA PASTE

1 TEASPOON OF HONEY

FRESH GINGER

FRESH CHILLI

OLIVE OIL

CRUNCHY BEANS AND NUTS

M,E T H O D  

1.     FLATTEN THE CHICKEN BREAST AND CHOP THE PEPPERS

2.   FINELY CHOP THE CHILLI AND GINGER

3.   FOR THE MARINADE MIXTHE FERMENTED TEAHONEY, GINGER, CHILLI AND OLIVE OIL

4. MARINADE THE CHICKEN AND VEG  AND LEAVE FOR AN HOUR

5.  GRILL ON THE BARBECUE 

6.  USE ANY LEFTOVER MARINADE TO COAT THE DISH AND SPRINKLE OVER OUR BEANS AND NUTS FOR AN EXTRA CRUNCH

2 SLICES OF BREAD

1 LARGE EGG

BREAD CRUMBS

20G MAYONAISE 

20G FERMENTED TEA PASTE

M,E T H O D  

1.     ON ONE SLICE OF THE BREAD SPREAD YOUR FERMENTED TEA PASTE

2.   ON THE OTHER SPREAD THE MAYO

3.   SANDWICH TOGETHER AND SUBMERGE IN A BOWL OF YOUR BEATEN EGG

4. COAT IN ADDITIONAL BREAD CRUMBS (GREAT FOR EXTRA CRUNCH)

5.  FRY IN OIL UNTIL GOLDEN BROWN

6.  ENJOY

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© LOST TEA COMPANY 2017