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PART 1: MAKING BURMESE FERMENTED TEA LEAVES

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.

Ingredients:

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
Salt

The recipe is from American chef and author, Elizabeth Howes. To find out more about her, click here.

Read our blog on Elizabeth and Burmese Tea Leaf Salad.

PART 2: MAKING BURMESE TEA LEAF SALAD

PART 2: MAKING BURMESE TEA LEAF SALAD

GODDESS OF FERTILITY & HER TEA ELIXIR

GODDESS OF FERTILITY & HER TEA ELIXIR

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