Tea is good to drink and tea can be very good to cook with, too. My friend Maggie and I have been working together on a "tea cooking" project. She is a trained chef and I love to eat, so this is a great partnership!
Last week, we had our second attempt at cooking with tea. She gave me some ideas of what dishes she wanted to make and I gave her some ideas on which teas might go well with the ingredients. She came up with a chicken dish using our High Mountain Buddha Hand, a steamed Halibut with Jasmine Green Tea, stir-fried Shrimp & Vegetables with Dragon Well, and Pork Belly with Muzha Tieguanyin. All of the dishes were delicious and the tea flavor came out very nicely. We had a feast and were very proud of the results. In my next post, I will give you one of the recipes.
Maggie Chiu was born and raised in Taiwan. She received her professional cooking training from a culinary school in California. She used to own a restaurant in Taipei and cooked at the Four Seasons. She now lives in Seattle with her husband.
4 comments:
the dishes look very appetizing: we need recipes! :)
i am particularly curious how a strong-tasting ingredients in the stir-fried shrimp & vegetable (was that kong xing cai in the picture?) plays with a gentle taste/structure of long jing tea leaves
Yummy, yummy. Tea recipes and pics will be a great addition to your blog. I'm looking forward to them.
Jan E.
That sounds so good. I will look forward to the recipes too.
To Diprey,
The vegetable dish in the picture is pea vines.
Chef Maggie is in Taiwan right now. I will ask her about the shrimp recipe when she comes back.
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