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. COMBINE ALL OF THE ABOVE WITH SEASONING AND 40G OF EITHER CHOPPED OR ORIGINAL FERMENTED !TEA
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FERMENTED TEA
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RICE
GARLIC
TOMATOES
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. BLEND FRESH TOMATOES FOR THE PURE
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2. FINELY CHOP: GARLIC AND CHILLIS
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3. SLICE TOMATOES. CABBAGE AND BOILED EGG
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4. MIX THE SLICED TOMATOES WITH THE GARLIC AND CHILLIS
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5. SPREAD THE CHOPPED FERMENTED TEA OVER THE TOAST, FOLLOWED BY A SLICE OF THE EGG AND FINALLY A GOOD DOLLOP OF THE CABBAGE AND TOMATO MIX
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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
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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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OIL FOR FRYING
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FOR THE MARINADE
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GINGER
SALT
ONION
TWO CLOVES OF GARLIC
ONE LIME
ONE TSP CHILLI POWDER
PINCH TUMERIC POWDER
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FOR THE CURRY
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FOUR DICED CHICKEN THIGHS
THREE RIPE TOMATOES
ONE PACK FERMENTED TEA
RICE TO SERVE
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M,E T H O D :
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1. MARINADE CHICKEN WITH INGREDIENTS LISTED ABOVE FOR THIRTY MINUTES IN THE FRIDGE
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2. FRY ,MARINATED CHICKEN IN THE OIL FOR TEN MINUTES
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3. ADD THE FERMENTED TEA AND ONE CUP OF HOT WATER
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4. LEAVE FOR FIVE MINUTES AND THEN ADD THE TOMATOES
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5. SERVE WITH RICE AND A GARNiISH OF/FRESH BASIL
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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
