R E C I P E S

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

,

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

,

3.   SLICE  TOMATOES

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

FERMENTED TEA

RICE

GARLIC

TOMATOES

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/

M,E T H O D  

1.     BLEND FRESH TOMATOES FOR THE PURE

2.   FINELY CHOP: GARLIC AND CHILLIS

,

3.   SLICE  TOMATOES. CABBAGE AND BOILED EGG

4.   MIX THE SLICED TOMATOES WITH THE GARLIC AND CHILLIS

5.   SPREAD THE CHOPPED FERMENTED TEA OVER THE TOASTFOLLOWED BY A SLICE OF THE EGG AND FINALLY A GOOD DOLLOP OF THE CABBAGE AND TOMATO MIX

6. PLACE ON A BED OF THE TOMATO PURE, ALTERNATIVELY  THIS CAN BE SPREAD OVER THE TEA

WA TAE 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

CHOPPED FERMENTED TEA

TOAST

BOILED EGG

GARLIC

TOMATOES

CHILLI

CABBAGE 

FERMENTED TEA

CRUNCHY BEANS

ROCKET

GARLIC

SPRING ONION

CHILLI

RADISH

CUCUMBER

SUGAR SNAP PEAS

RUNNER BEANS 

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!

OIL FOR FRYING

FOR THE MARINADE

GINGER 

SALT

ONION

TWO CLOVES OF GARLIC

ONE LIME

ONE TSP CHILLI POWDER

PINCH TUMERIC POWDER

FOR THE CURRY

FOUR DICED CHICKEN THIGHS

THREE RIPE TOMATOES

ONE PACK FERMENTED TEA

RICE TO SERVE

M,E T H O D  

1.     MARINADE CHICKEN WITH INGREDIENTS LISTED ABOVE FOR THIRTY MINUTES IN THE FRIDGE

2.   FRY ,MARINATED CHICKEN IN THE OIL FOR TEN MINUTES

3.   ADD THE FERMENTED TEA AND ONE CUP OF HOT WATER

4. LEAVE FOR FIVE MINUTES AND THEN ADD THE TOMATOES

5.  SERVE WITH RICE AND A GARNiISH OF/FRESH BASIL   

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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© LOST TEA COMPANY 2017