#tea cooking

[beantowntea-blog]

Matcha Salt

Matcha Salt is a great seasoning salt. Matcha salt is a simple and easy to make. It brings out the “umami” (Japanese for savory flavor) of meat and seafood. Matcha is uniquely flavorful. As a seasoning ingredient, it adds a vegetal and almost seeweed like flavor and natural sweetness to food. It is also not overpowering, it rather compliments your food. Combined with a quality salt, it can really add more depths and make your dish more interesting. 

Here are some things we would like to highlight: 

1. Use a Matcha to salt ratio of 5:1 or a ratio of your liking. 

2. We recommend Using sea salt or rock salt. 

3. Mix them well. 

4. Use Matcha salt as a rub for meat. 

5. Sprinkle Matcha salt on seafood and steak when serving.

We use pink salt to mix with Matcha

We recommend using our culinary grade matcha when making steak rub Matcha salt. And when used as seasoning salt. We recommend the Matcha Green and Matcha Samidori 

Have fun cooking! 

[tea-magic]

5 Matcha Smoothie Recipes for Your Breakfast

Do you use to skip breakfast in the morning because you don’t have time to prepare something else besides coffee? What if I tell you that in less than 4 minutes you can prepare a really healthy and delicious meal: a matcha smoothie! Here are 5 matcha smoothie recipes you can easily prepare in the mornings that are nourishing and energy boosters for you and your entire family. Bon appetit! # 1 Simple Matcha Smoothie This is...

Tried some of them :) Very YUMMIE

[makingfoodisappear]

Jasmine Dumpling

Hi there!

I hope you've been doing well these days. I'm now so excited about the dumpling, so I really have to post before going to sleep. This is the second dish I made from the book Culinary Tea. The dumplings smell fantastic and they are quite delicious. I also think that this dish tastes a lot better with a hint of jasmine tea and chrysanthemum tea too.

For the Chicken Paprikash and this dumpling, I tried to follow the cooking measure in the book, but it did not work for me. Therefore, despite all the measure I will provide below, I will recommend to taste as you like ;) I just can't follow the exact recipe all the time. Shout out to Dominic at Tea Chai Te if you are reading my blog! Thank you very much for the awesome tea. I'm falling in love with tea now!

Here are what you will need (to make a lot of dumplings):

3/4 lbs of shredded napa cabbage

2 1/4 teaspoons salt

2 tablespoons or a bit more ground loose leaf jasmine tea (I also added a bit of Silver Needle Chrysanthemum)

1 bunch of finely chopped scallions

3 garlic cloves, finely chopped

2 teaspoon soy sauce

2 teaspoon of sesame oil

1 lb of ground pork

A bit of finely chopped ginger

Wonton wrappers (I used 1 pound of the square ones, but the round will probably be better)

Filling:

Toss the shredded napa cabbage with salt, leave for 30 minutes (the salt will extract excess moisture from the cabbage)

Drain and squeeze the cabbage well to get rid of any extra moisture

In big bowl, combine  salt, soy sauce, ground tea, garlic, ginger, scallions and sesame oil together

Add the cabbage and ground pork and mix thoroughly

Leave the filling at room temperature for a while. Or you can cover it tightly and store in the fridge for up to 1 day.

Let's make the army of dumplings!

Defrost the wonton wrappers if you store those in freezer

Get one wrapper, lightly brush water around the edge of half the wrapper

Place the filling in the middle

Fold the edges to meet, pushing air pockets and press to seal

When all the filling is done, prepare the liquid for steaming

Heat up water in a pot, add tea leaves to steaming water

Place cabbage or lettuce in the steamer basket and add as many dumplings as you can in the basket (let them sit comfortably without any physical contact to each other!)

Steam the dumplings over high medium heat for about 8-12 minutes until they are translucent

Place the dumplings on a plate and ready to eat!

(I actually skipped the steaming part because I did not have enough pot for steaming, so I baked those babies instead. Although they taste delicious, I don't recommend baking dumplings.)

Dipping sauce!

This sauce totally made my day.

Pour the steaming water over the tea leaves in a small bowl

Steep and cover for about 2-3 minutes

Discard the leaves and return liquid to the bowl

Add soy sauce, vinegar, sesame oil, garlic and ginger

Mix well

Pour over the dumpling and eat.

Om nom nom nom!

I just randomly garnished with basil :D

I don't recommend baking because the flour from the wrappers tasted kind of raw. However, frying will be good because the dumplings will add a crunchy texture to the meat inside. If you don't like using cooking oil, steaming will be the best.

Happy eating and stay tuned for new food coming soon ;)