Bon Appetea – teapasar journal

February 21, 2020February 21, 2020

Bon Appétea: Miso Green Tea and Tofu Soup with Zucchini Noodles

When we are craving for a warm cozy meal to soothe our soul and body, this is the recipe we turn to. It is an easy recipe made up with a few simple ingredients – including Green tea, the grassy elixir that has a good dose of antioxidants and gives this delicious zucchini noodle soup an extra punch of goodness. Ingredients 1 egg white 1-1/2 cups water 2 green tea bags. We recommend Brew Me’s Organic Bali Green Tea. Click here to shop. 1 teaspoon sesame oil 1/2 teaspoon minced ginger 2 cup vegetable broth 1/2 cup small-diced tau kua 1 tablespoon white miso paste for that umami flavour 1/3 cup chopped scallions 1 teaspoon soy sauce 1-1/2 medium zucchinis (made into noodles with a spiralizer, blade C) Pepper, to taste Instructions In a medium pot, boil the water. Once boiling, remove from heat and steep in the green tea for 3 to 4 minutes, and

January 13, 2020

Bon Appétea: Longjing Prawns

This famous Zhejiang cuisine – hailing back to the Qing Dynasty – will please the most discerning palate and appetite. Ostensibly simple, the fresh crispiness of the prawns is underscored with the green fragrance and finish of Longjing (Dragon Well) tea. Ingredients 350g raw peeled shrimp or raw king prawns 7g loose Longjing (Dragon Well) tea leaves. Click here to shop our recommended blend. 1 egg white 1 tbsp cooking oil 2 tsp cornflour 1 tsp salt 1 tsp Huatiao cooking wine Instructions Prepare the prawns and remove their innards. With the dexterity of a skillful surgeon, make a small incision on the back of the prawns and use a toothpick to pry out its dark vein. Massage the raw prawns in egg white, corn starch, a pinch of salt, and a dose of salad oil so that the prawns will not stick together during the stir-fry process. Cover and refrigerate for an hour. Infuse your tea leaves with 100ml

Bon Appétea: Moroccan Beef Stew with Mint Tea

Looking for a recipe to impress your guests at the Thanksgiving dinner you are hosting this year? Consider this meltingly tender beef stew recipe with a refreshing touch – spearmint tea! It will either leave them satiated or craving for another bowl. Ingredients 750 ml dry red wine 2½-lb. boneless beef chuck roast 1 tsp. freshly ground black pepper 1 tbsp. kosher salt, plus more 3 tbsp. loose mint tea leaves. We recommend Brew Me’s Minty Breeze (Click to shop) 3 medium yellow onions 3 medium carrots 8 garlic cloves 2 star anise 1 cinnamon stick 4 large sprigs thyme 2 Tbsp. red miso paste 1 28-oz. can crushed tomatoes 1 cup parsley leaves and tender stems Crusty bread (for serving) Instructions Preheat oven to 300°. Place 2½ lb. beef on a cutting board and cut into 2″ cubes – just try to cut them in relatively evenly-sized pieces so they will cook at the same

November 13, 2019November 13, 2019

Bon Appétea: Matcha Mille Crepe Cake

When Japanese meets French – you get a decadent Matcha Mille crepe cake. Its green tea layers are subtly bittersweet, with decadent fresh whipped cream in between. The icing on the cake? You don’t need an oven to make this! Ingredients Crepe batter: 1 3/4 cup whole milk 3 tbsp sugar 3 large eggs1 1/2 tbsp melted unsalted butter 1 cup cake flour 2 tbsp matcha powder. We recommend My Tea Inc’s premium matcha (click on the link) imported from Kyoto(click to shop) 1/2 tsp baking powder neutral flavor oil Fresh whipped cream: 1 cup heavy (whipping) cream 3 tbsp sugar Instructions Crepe batter: Add the milk and sugar in a small saucepan and combine well. Heat on medium heat until the milk is warm to touch. Beat the eggs in a large bowl. Then slowly add a small amount (½ cup at a time) of warm milk while whisking. While whisking, slowly add the melted butter to the mixture. Set up

September 30, 2019September 30, 2019

Bon Appétea: Ochazuke (Japanese Steeped Rice)

A tea-infused meal you can make at home with leftover ingredients? You got that right. Ochazuke will make for a light and well-balanced comfort food during inclement weather. Just choose your green tea of choice – genmaicha, unro, or hojicha – to pour over your steamy sushi rice and layer whatever proteins and greens you can find in your kitchen. Ingredients 2 cups warm sushi rice, divided Kosher salt 3 tablespoons neutral oil 1/4 cup white soy sauce or 3 tablespoons regular soy sauce 4 large eggs 10 ounces mature spinach, trimmed 1/2 cup green tea, such as hojicha, genmaicha, or unro. We recommend Hachimanjyu’s first flush organic green tea (click to shop) 6 scallions, dark-green parts only, very thinly sliced crosswise Pickled ginger, furikake seasoning or toasted sesame seeds, and shredded toasted nori (for serving) Instructions Scoop 1/2 cup rice onto a clean surface. Dampen your hands in a small bowl of salted water (this will prevent the rice