1/4 cup black tea leaves
2 pounds small red new potatoes
2 tablespoons of salt
2 tablespoons salted butter
4 slices fresh ginger
2 teaspoons Chinese five-spice powder
1 tablespoon mustard
Juice from 1 large lemon
4 spring onions, thinly sliced
Bring water to a rolling boil in a medium-size saucepan over medium-high heat. Turn off the heat and steep tea leaves for 3 minutes. Strain and return the tea water to the pan.
Prepare and skin the potatoes well under running water. Place them in the tea water with 2 tablespoons of salt and bring the tea-water back to a boil over medium-high heat.
Partially cover the pan, lower the heat to medium-low, and continue to gently boil the potatoes, until they are just tender when pierced with a knife but still firm looking, 12 to 15 minutes.
Melt butter in a separate skillet over medium heat until it fully melted, then add the ginger to stir-fry until it is light brown. Turn off the heat under the pan and add in the five-spice powder and mustard. Be careful not to burn them.
Once the potatoes are ready, drain them and transfer them to a medium-size bowl. Scrape in the spiced butter, the remaining 1 teaspoon salt, lemon juice, and scallions. Toss the potatoes so they are all coated in the spicy butter and serve while they are still hot.
teapasar journal 