PART 1: MAKING BURMESE FERMENTED TEA LEAVES
For the longest time, I've wanted to try my hands on a beautiful Burmese tea salad recipe inspired by American chef and author, Elizabeth Howes, since I gotten her book. Finally I did it, and I am quite happy with the result, especially this is my first stab at it. Note: this is the ‘tea leaves’ part of the salad recipe.
2 cups dried green or black tea leaves
1.5 cups cabbage, roughly chopped
2 cup medium shallots, roughly chopped
2 cloves garlic, roughly chopped
6 scallions, root end trimmed and roughly chopped
3-inch knob of ginger, peeled and roughly chopped
3 lemons to juice
1 lime to juice
The recipe is from American chef and author, Elizabeth Howes. To find out more about her, click here.