မြန်မာ့လက်ရာ
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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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/
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/
2 PEPPERS
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
LADY GOO GOO'S
PORK AND LAHPET CURRY
Pork Belly
Original Lahpet
Garlic
Onions
Ginger
Paprika
Jaggery/Palm Sugar or Brown Sugar
Salt
Vinegar or Xiao Shing wine
Cooking Oil
M,E T H O D :
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Cut pork belly into 1 inch pieces.
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Marinate with Salt, Vinegar and some Jaggery or Palm Sugar for a few hours.
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Mince Garlic, Onions and Ginger.
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Fry the minced Ginger, Onions, Garlic and a pinch of Paprika in some oil.
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Once they turn golden, add the marinated pork and stir.
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When the water from the pork has evaporated but the pork isn't tender yet, add some water and cook till tender.
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Check the taste and add some salt if necessary.
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Once the pork is ready, add the Pickled Tea and stir thoroughly.
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Remove from heat once the Lahpet becomes mushy and combined with the pork.
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Enjoy!!
LADY GOO GOO IS A BRILLIANT CHEF BASED IN YANGON.
BE SURE TO FOLLOW HER FOOD AND TRAVEL INSTAGRAM FOR LOTS OF DELICIOUS IDEAS
https://www.instagram.com/_ladygoogoo_/?hl=en
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
