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
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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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 ONION, TOMATOES 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
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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 TOAST, FOLLOWED BY YOUR POACHED EGG AND THEN A GOOD SPRINKLE OF THE GARLIC AND CHILLI
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/
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 TEA, HONEY, 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
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
