
Thankfully I found a recipe to approximate the fermented tea leaves at Absolutely Monica's blog. I changed a couple of things, but I think the flavors will be accurate nonetheless.
1 C water
1/4 C green tea leaves, crushed
1/4 C sesame oil
1/4 C olive oil
1 T soy sauce
1 T fish sauceCrush the tea leaves with a mortar and a pestle. In a medium pot, bring the vinegar and water to a boil. Reduce heat to a simmer, add the crushed tea leaves, and simmer for 30 minutes. Make sure the leaves don't burn, but the liquid may completely dissolve. Drain any remaining liquid. In a large mixing bowl, stir the leaves in with the remaining ingredients.
You'll see this tomorrow atop a traditional Burmese salad.
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