Teochew recipes: 10 Traditional Teochew Dishes Your Grandparents Will Love – EatBook.sg

10 Traditional Teochew Dishes Your Grandparents Will Love – EatBook.sg

Rediscover these traditional Teochew dishes

There are many reasons why I love Teochew food. It may be because I’m Teochew and chowing down on a plate of chai tow kway leaves a nostalgic warmth in my belly. But it’s also because Teochew cuisine shines a spotlight on the freshness of their ingredients and quality of cooking. With that in mind, bookmark this page and check out these 10 traditional Teochew dishes. 

1. Teochew Steamboat

Image credit: @212teochew

Judging from the snaking queues at Hai Di Lao and Suki-ya, Singaporeans clearly love steamboats. But besides spicy mala broths and collagen-based soups, the underrated Teochew steamboat is a must-try for hot pot fans. What I love about this traditional dish is its charcoal heating system, which infuses the broth with a distinct smoky aroma.

Among the few stalls that offer Teochew-style steamboats, only 212 Teochew Cuisine dishes up theirs in intricate cloisonné pots. As delicious as it is beautiful, their Jing Tai Lan Sliced Fish Steamboat (from $65) wows with its robust fish-head broth. A palatable sourness lingers on your palate after every mouthful of soup, bringing balance to its rich milkiness.

Address: Blk 212 Lorong 8 Toa Payoh, #01-53, Singapore 310212
Opening hours: Daily 24 hours
Tel: 6259 0080
Website | Full list of outlets

2. Pao Fan

Forget about fancy ingredients and intricate plating, Chao Ting has stolen the hearts of CBD workers with their pao fan—a modest-yet-addictive duo of rice and broth. Patiently simmered for over five-hours, their soup offers a harmonious balance of creamy and seafood accents, leaving you hooked from the first mouthful. 

While all the pao fan are impressive, their Fried Fish ‘Pao Fan’ ($9) deserves special mention. Coated in a light and airy crust, these firm-yet-tender dory slices sponge up the robust broth, unfurling in a flavour-packed combo of luscious and savoury notes.  

Check out our full review of Chao Ting!

Address: 132 Amoy Street, Far East Square, Singapore 049961
Opening hours: Mon-Fri 11:30am to 3pm

3. Jellied Pig Trotters

Image credit: @howicworld

Jellied pig trotters are incredibly rare today, and understandably so. Behind these modest blocks of “agar-agar” lie a mountain of preparation; trotters are slow-cooked for half a day, mixed with slivers of pork, then chilled for another full day. 

Given the sheer amount of elbow grease put into creating these aspics, Lao Liang deserves a pat on the back for keeping their Pig’s Trotter Jelly affordable. Priced at $5, a regular serving features bouncy slabs of jelly that brim with meaty savouriness. A tangy chilli relish rounds off this toothsome snack, lightening the heavier notes with its gingery zing. 

Address: 166 Jalan Besar, #02-37, Berseh Food Centre, Singapore 208877
Opening hours: Tue-Sun 11am to 3pm

4. Lor Ark (Braised Duck)

Image credit: @ahxiaoteochewbraisedduck

A dish that I feel happiest introducing to those new to Teochew cuisine is lor ark, or braised duck. In fact, this is the dish I pamper myself with after an exhausting day of work. A bath of cinnamon sticks, star anise, galangal, and soy sauce infuses the meat with a vivid fragrance while also masking its gamey bite.

Among Singapore’s numerous lor ark stalls, Ah Xiao Teochew Braised Duck is where I find myself returning to. Patiently braised to a fork-tender state, the braised duck brims with rich and meaty savouriness. For a rounder taste, dunk this protein in their house-made chilli sauce and relish the extra garlicky kick.

Address: 505 Beach Road, #B1-53, Golden Mile Food Centre, Singapore 199583
Opening hours: Daily 9am to 3:30pm
Tel: 9109 8026

5. Orh Nee

Image credit: @canddiiess_

We wouldn’t have done this list justice if we had missed out on orh nee, the quintessential Teochew dessert. Featuring steamed yam paste and pumpkins, this unassuming treat may seem straightforward to prepare, but it actually requires plenty of skill. 

Only yams with a smooth texture are picked out before they are pounded, steamed, and finally blended. Elaborate as this preparation is, the end product makes it all worth it. Think of the velvetiest mash, gliding across your tongue and teasing with its earthy undertones. 

With more than half-a-century of experience, Hung Kang Teochew Restaurant whips up a pretty shiok Mashed Yam with Gingko Nuts and Pumpkin. Their yam paste not only comes with a generous sprinkle of gingko nuts, but also pairs beautifully with the aptly sweet syrup.

Address: 28 North Canal Road, Poh Heng Building, Singapore 059284
Opening hours: Daily 11am to 3pm, 6pm to 10:30pm
Tel: 6533 5300

6. Chye Poh Fried Kway Teow

Image credit: @helloitsming

It’s beautiful how skilful stir-frying can transform a motley of ordinary ingredients into one delicious medley of flavours. Case in point: Poh’s Preserved Vegetable Hor Fun ($5). Wiggly strands of kway teow, chye poh, beansprouts, eggs, and chives are tossed into a fiery wok, to create a moreish plate of carbs that teems with wok hei. The unassuming chye poh certainly steals the show here, bolstering their kway teow with a sweet and savoury tang.

Address: 7 Empress Road, #01-89, Empress Road Market & Food Centre, Singapore 268819
Opening hours: Daily 11:30am to 7pm

7. Soon Kueh

Image credit: @ahyeesoonkueh

Mention Teochew kueh in a conversation and most of us will instinctively think of soon kueh. These jiggly pillows usually hide a combination of jicama, dried shrimps, and mushrooms within their translucent cases, such that every bite offers a satisfying burst of savoury and umami flavours. Though most stalls now use jicama in their filling, more traditional ones, such as Kuehs and Snacks, continue to add bamboo shoots into their Soon Kueh ($1. 30).

10 Traditional Soon Kueh Stalls In Singapore That Even Your Grandparents Will Approve Of

Address: Blk 125 Bukit Merah Lane 1, #01-164, Alexandra Village C3, Singapore 150125
Opening hours: Daily 8am to 7pm
Tel: 6273 5875

8. Teochew Cold Crab

Showcasing an ingredient’s natural taste is central to Teochew cooking and Teochew cold crabs best exemplify this point. In doling out this dish, premium yellow-roe crabs are simply steamed and chilled, sans additional seasonings. This minimalist preparation preserves their briny sweetness, while also highlighting the roe’s luxe butteriness.

A sister branch of the legendary Chui Huay Lim Teochew Cuisine, Zui Yu Xuan Teochew Cuisine delivers a belly-pampering rendition of the dish. With a gold mine of roe stashed within their shells, the calorific Cold Crab ($12++ per 100g) are probably some of the best you can find locally.

Address: 130/131 Amoy Street, Singapore 049959
Opening hours: Daily 11:30am to 3pm, 6pm to 11pm
Tel: 6788 3637

9. Teochew Suckling Pig

Image credit: @siming

Here’s a lavish treat that lights up any face at a banquet: the crispy Teochew suckling pig! Sink your teeth into the biscuit-like crust and it instantly shatters apart in an ASMR-worthy crackle, unleashing a powerful crescendo of buttery flavours. A thin layer of pork meat lies beneath this brittle skin, providing a welcome textural contrast with its succulence.

Hidden within an ulu industrial estate, Kian Seng Seafood Restaurant is a secret known only to the most hardcore fans of Teochew food. Their belly-pampering Teochew Suckling Pig regularly appears in their luxurious nine-course set menus, all priced between $588 and $988.

Address: 4013 Ang Mo Kio Avenue 10, #01-450, Ang Mo Kio Industrial Park 1, Singapore 569629
Opening hours: Daily 11am to 2:30pm, 5pm to 11:30pm
Tel: 6458 2552/ 6481 3783

10. ‘Puning’ Fermented Bean Chicken

Image credit: @zuiteochewcuisine

A quiet town in the Chaoshan region, Puning takes pride in its unique fermented bean paste. Prepared by fermenting soybeans with flour and salt, this condiment leaves a salty zing on the tongue. 

Zui Yu Xuan Teochew Cuisine fully utilises this robust seasoning in their ‘Puning’ Fermented Bean Chicken ($22++/$40++), lifting the natural flavours of the meat with its earthy and savoury undertones. For a complete meal, pair this full-bodied chicken with their Porridge With Five Condiments ($4.80++) and savour the well-balanced combination.

Address: 130/131 Amoy Street, Far East Square, Singapore 049959
Opening hours: Daily 11:30am to 3pm, 6pm to 1pm
Tel: 6788 3637

Go old-school with these traditional Teochew dishes

Backed by a wealth of history, Teochew food will impress you with the extensive variety of food it has to offer. Give Japanese or Korean nosh a pass the next time you’re searching for food and head for these traditional Teochew dishes instead.

If you’re a fan of all things old-school, check out these 10 Nonya kueh stalls as well. Whether it’s the umami-packed Lemper Udang or luscious Kueh Dar-dar, these traditional bakeries will satisfy any kueh-vings with their handmade creations.

10 Nonya Kueh Stores Serving Traditional Handmade Treats Your Grandmother Will Love

Featured image adapted from @ahyeesoonkueh and @zuiteochewcuisine.

Teochew Steamed Fish – Rasa Malaysia

Teochew Steamed Fish – This recipe is easy to to make at home and the ingredients are relatively easy to get.

Teochew steamed fish is easy to make at home and the ingredients are relatively easy to get.

One of the reason why Malaysian food is so interesting is because of the diverse racial composition of different ethnic groups: the Malays (native), Chinese (mostly came from southern China), and Indian (mostly from southern Indian).

For Chinese food alone, in Malaysia, we get to sample various regional Chinese cuisines: Fujian, Cantonese, Teochew, Hakka, Fuchow, etc.

There are always something different to please the palate every day.

Teochew food is quite popular in Malaysia because there are many of them in the Chinese community.

In Penang, there are a few traditional Teochew restaurants and one of the dishes I love the most is Teochew Steamed Fish.

Unlike Cantonese-style steamed fish (click for my recipe), which is basically a very simple dish of steamed fish with soy sauce, Teochew Steamed Fish really takes  it to the next level.

The dish is sour (from the sour plum, tomato, and preserved mustard), savory, absolutely delightful and appetizing to the taste buds.

Teochew steamed fish also comes with soft and silken tofu, thinly sliced pork, and the garnishing of scallion, cilantro, and ginger complete the dish.

Teochew steamed fish is easy to to make at home and the ingredients are relatively easy to get.

In this Teochew Steamed Fish recipe, I use the cod fillet instead of the more commonly-used whole pomfret fish or ikan siakap (Malay word for “barramundi”).

The fillet of cod is much firmer in texture, but it works well as long as you don’t over-steam it.

The sour plum gives the dish a deeper flavor.


How Many Calories Per Serving?

This recipe is only 238 calories per serving.

What Dishes To Serve with this Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

Yield: 4 people

Teochew steamed fish is easy to make at home and the ingredients are relatively easy to get.

Prep Time
30 minutes

Cook Time
6 minutes

Total Time
36 minutes


  • 400 g (14 oz. ) cod fillet, cleaned and patted dry with paper towels
  • salt to taste
  • 3 dashes white pepper
  • 1 big tomato, cut into wedges
  • 1 piece pickled, sour and salted plum
  • 200 g (7 oz.) silken tofu, cut into small cubes
  • 4-5 slices ginger
  • 2 tablespoons oil
  • 2 cloves garlic, chopped
  • 40 g (2 oz.) pork, sliced thinly
  • 100 g (3.5 oz.) preserved mustard, sliced



  • 1 green onion, trimmed and cut lengthwise into thin strips
  • 2.5 cm (1 inches) ginger knob, julienned
  • 1 handful coriander, plucked


  1. Sprinkle salt and white pepper on both sides of the fish fillet and set in a deep dish.
  2. Arrange the tomato wedges, sour plum and tofu around the fish, and place the ginger slices on top.
  3. In a small bowl, mix all the ingredients for the sauce and set aside.
  4. In a sauce pan, heat up the cooking oil and add in the chopped garlic. Stir-fry until aromatic but not burnt.
  5. Then add the pork, and stir-fry until half-cooked.
  6. Lastly, add in the preserved mustard slices and continue to stir-fry for 1 minute.
  7. Pour the sauce into the pan, let it come to a boil and turn off the heat.
  8. Scatter the pork and preserved mustard on top and around the fish.
  9. Pour the gravy over the fish and then steam the dish for 6 minutes or until the meat is thoroughly cooked.
  10. Garnish and serve with steamed rice.

Nutrition Information



Serving Size

4 people

Amount Per Serving

Calories 238Total Fat 12gSaturated Fat 6gUnsaturated Fat 0gCholesterol 50mgSodium 742mgCarbohydrates 6gFiber 1gSugar 2gProtein 24g

Books: Empanadas, Uncle Lau’s Teochew Recipes, Sorghum’s Savor, The Food Lab

In her book Empanadas: The Hand-Held Pies of Latin America (Stewart, Tabori & Chang, hardcover, $19. 95), Sandra Gutierrez has collected a wide variety of recipes and techniques “from Mexico all the way down to Brazil,” which indeed confirm that “no other culture has a larger compendium of hand-held pies than Latin America.” The introduction begins with a brief, informative survey of the empanada’s origins (in Persia) and history (disseminated by the Ottomans) and explains its cultural importance and ubiquity. Empanadas are eaten by Latin Americans young and old, rich and poor. Their seemingly endless variability comes partly from the dough, which might be made of wheat or cassava flour, cornmeal, masa, or boiled, mashed sweet plantains or cassava, depending on the origin, which the author helpfully notes in the recipe for each variant, along with whether it’s gluten free or vegan and whether it’s best fried, baked, or grilled. Classic fillings include hand-cut beef, egg, and green onion — a combination for which Tucumán, Argentina, is known — and cod and potato with stewed tomatoes and olives, a legacy from Spain. Gutierrez provides many practical suggestions, from flattening the dough with a tortilla press to instructions for freezing and heating empanadas. Like its subject, this book is compact and unassuming but filled with appealing tidbits. — W.Y.

With just the briefest of glossaries, few head notes, and a sprinkling of non-illustrative illustrations, Uncle Lau’s Teochew Recipes (Epigram Books, flexibound, $24 from Kitchen Arts & Letters) is not for the uninitiated. It’s part of a series from a Singaporean publisher on that country’s home cooking: each slim volume offers a very personal look at the cuisine of one of the many ethnic groups (other cuisines covered are Hokkien, Peranakan, South Indian, Eurasian, and Cantonese). The Uncle Lau in question is the author Tan Lee Leng’s father (“uncle” is a Chinese honorific for a gentleman older than yourself, related or not), a grocer and self-taught cook who “picked up recipes from the long discussions he had with his Teochew friends. ” Teochew (or Chiuchow or Chaozhou) cooking comes from northeast Guangdong province, in the south of China, and while less well-known outside of Asia, it is highly regarded by those in the know for such dishes as braised duck or goose, salted radish omelette, pork bone soup, rice porridges, and myriad seafood preparations, many of which are included in these pages, but without much in the way of context or explanation. If you’re seeking an encyclopedic account of Teochew cooking, look elsewhere; but if you like one-off family cookbooks with an unusual viewpoint (and printed with beautiful end papers and other lovely details), then you’ll probably want all six volumes in the series. — W.Y.

“Hillybilly Umami” is one name Ronni Lundy gives sorghum syrup in her modest-sized Sorghum’s Savor (University Press of Florida, hardcover, $19.95). One of Lundy’s earliest memories is of her Great Aunt Johnnie working the yellowy tan to brown syrup with butter and handing her a taste on a warm biscuit. Made by boiling down the juice pressed from a tall, originally African grass that looks a lot like corn, it also goes on “stackcakes, gingerbread, and fried apple pies.” The lingering taste is at once buttery, grassy, and mineral, with a tang. Sorghum was a sweetening of the poor, who often made it themselves, but it has so much character that Southern chefs are finding places for it in modern savory dishes. Lundy, one of the best writers about Southern food, has a friendly voice with no “should” about it. She does, however, have a point of view: “Let me tell you that I didn’t know people put butter on cornbread until I went to college and saw it happen in the cafeteria.” Here short bursts of text are followed by 80-some recipes, such as for Orange Sorghum Vinegar, Kentucky Lamb Shoulder, and Sorghum Bourbon Pecan Pie (sorghum and bourbon, she writes, are can’t-miss complements). — E.B.

To be deeply questioning and smart and at the same time lively and mainstream isn’t the most natural combination. But J. Kenji Lopez-Alt combines the drive and skepticism of a science-minded high-end chef with the ease and accessibility of a lively, entertaining home cook. To love his book, The Food Lab: Better Home Cooking Through Science (Norton, hardcover, $49.95), you have to love information — there’s a lot of it in 950 pages, including useful, often comparative photos. Lopez-Alt is zeroed in on taste, and his presentation is extremely clear: why you toast whole spices before grinding, how you make meatballs tender, why it’s better to salt dried beans before cooking, why you would rinse rice in stock before making risotto, why three “umami bombs” are better than one. There are also things to quibble with (adding buttermilk to cream does not make “true crème fraîche”; the experiment in trimming asparagus bottoms is backwards; do we need that umami bombing?). But if you’re a cook who wants top results, The Food Lab is a must-have.— E.B.

Teochew Law Ark (Braised Duck Teochew Style) — Mama Ding’s Kitchen


  • 1 medium-sized duck (about 2kg/4. 4 lb)

  • 1 tbsp salt, to rub all over duck

    For the Marinade~

  • 2 tsp five spice powder

  • 1 tsp salt

  • 1 tbsp dark soy sauce

    For the Braising Liquid ~

  • 1 tbsp cooking oil

  • 2 tbsps five spice powder

  • 2 tbsps brown sugar

  • 1 tsp white peppercorns, crushed

  • 2 cinnamon sticks

  • 4 star anise

  • 4 bulbs garlic, peeled

  • 5 shallots, peeled

  • 150 g (5.3 oz) galangal, peeled and sliced thickly

  • 120 g (4.2 oz) old ginger, peeled and sliced thinly

  • 100 g (3.5 oz) gula melaka/palm sugar/rock sugar

  • 1/4 cup Hua Tiao cooking wine

  • 1 tbsp sesame oil

  • 2 tbsp honey

  • 4 tbsp dark soy sauce

  • 3 tbsp oyster sauce

  • 1.2 liter (5 cup) water

    Add the following if desired (optional) ~

  • 5 hard-boiled eggs, peeled

  • 3 pieces of firm tofu/tau kwa


01 Wash and clean the duck and its liver. Cut off the neck but keep it for cooking. Discard the head and the feet. (We kept the head and feet for presentation in our photo.)
Rub the entire duck, including the cavity, with salt and rinse thoroughly. You may repeat this step if the duck still smells gamey. Drain the duck and pat it dry with paper towels.

02 To marinade ~

Rub the duck, including the cavity, with five spice powder. Add 1 tsp salt into the cavity and rub it in. Rub the dark soya sauce over the skin of the whole duck.

Be sure to marinate the neck as well. Set duck aside.

03 To Braise the duck ~
Add the cooking oil to a large, hot wok/pan on high heat.
Add star anise, cinnamon sticks followed by the garlic, shallots and then the galangal and ginger. The galangal slices should be visibly thicker than the thin slices of ginger so that you will be able to differentiate between the two when the dish is done, as the galangal slices has to be discarded.
Fry these ingredients for a short while till fragrant, then add the gula melaka/palm sugar/rock sugar and continue to fry for about two minutes.

04 Add water and stir. Add in the rest of the ingredients for the braising liquid and stir well. Let it boil for a few more minutes.
Carefully lower the duck, neck and liver into the liquid.

Reduce heat to medium after it comes to a boil.
Flip the duck every 10 minutes, so that each side has a chance to be submerged in the braising liquid. This is to ensure that the duck will be evenly coloured at the end of the cooking process. The braising liquid should be bubbling briskly over a medium fire.
[To flip the duck, you can insert a pair of chopsticks into the cavity and stand it up. Then carefully lay it back down in the liquid, other side up, with the help of a spatula. Alternatively, use a pair of tongs. Continue this process for the next hour at 10-minute intervals until the duck is tender yet firm when prodded with a fork. ]

After about 20 minutes of braising, prick the duck several times with a fork to release the oil under the skin. After about 30 minutes, remove the liver. It should be firm yet soft enough to be pricked with a fork.

06 After about 45 minutes of braising, remove the star anise and cinnamon sticks. You may leave them in longer if you prefer a stronger taste.
After about 50 minutes, add the hard boiled eggs, if using. They should sit in the liquid to absorb the colour.

07 While the duck is cooking, wash the tau kwa. Drain and pat dry with paper towels and set aside.
When the duck is cooked and sufficiently tender, and the eggs are evenly coloured, remove them from the braising liquid. Drain the liquid from the tau kwa one more time before adding it into the wok. Let it simmer in the braising liquid for 10 minutes.
Remove the tau kwa and turn off the heat. Remove the thick slices of galangal/lengkuas, as well as the garlic + shallots and discard. Using a spoon, remove the layer of oil that has formed on top of the braising liquid.

05 Chop up the duck and slice the eggs and tau kwa. Serve with hot gravy and slices of ginger.
Serves about six to eight people, if eaten with other dishes.

Teochew Steamed Sweet Yam Paste (Orh Nee)

A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil.

This simplified and healthier version uses no oil and the amount of sugar is kept to minimal. That being said, this recipe is highly customizable, so if you have a sweet tooth, go ahead and adjust the level of sweetness to your liking.  I like serving this dish chilled on hot and humid days, but serving it warm is the original way of enjoying this dessert.


I recommend trying out this recipe at home on occasions such as Chinese New Year and birthdays of grandparents for an added authentic feel.


Note: This dessert can be stored for several days in the fridge. However we recommend you giving it a smell and taste test if making in advance, before reheating. Reason being the amount of starch present in the yams used, and how much this dish has been allowed to cool before refrigeration can vary the duration of how long it can be stored. When cooking up Orh Nee, please be cautious and refrain from allowing any hot blobs of yam paste to land on you. Due to its high starch content, it traps a lot of heat and can scald someone really bad if care and attention is not taken.

500 g peeled yam – sliced ½ inch thickness
3 to 4 stalk pandan leaves
80 g gingko nuts – peeled and centre pit removed
200 ml water + 2 tbsp sugar (for gingko nut)
500 ml water (for syrup)
140 g rock sugar (or more if you prefer sweeter)

serves 6 to 8

Boil gingko nuts with 1 stalk of pandan leaf and sugar for 30 mins, until softened.

If you are using fresh gingko nut, remove the pit as that may cause bitterness.


Steam yam with 2 stalks of pandan leaves for 30 mins, until softened.


Dissolve rock sugar with water in a saucepan and bring to boil. Set aside.

I’m using honey rock sugar.

When the yam is done, remove pandan leaves and place steamed yam in a blender.

I like to mash them lightly first. But totally optional.

Add in half of the rock sugar syrup and blend. If the consistency is too thick, add a little more syrup at a time.


The consistency should be smooth and light.

Place yam paste in a large bowl, cover and refrigerate. Reserve the rest of the syrup for serving.


Cover with a cling wrap to prevent a layer of “skin” from forming.

To serve, scoop desired amount into a bowl, top with gingko nuts and some reserved syrup.




Teochew Sweet Yam Paste (Orh Nee)


Author: Bear Naked Food

Recipe type: Dessert

  • 500 g peeled yam – sliced ½ inch thickness
  • 3 to 4 stalk pandan leaves
  • 80 g gingko nuts – peeled and centre pit removed
  • 200 ml water + 2 tbsp sugar (for gingko nut)
  • 500 ml water (for syrup)
  • 140 g rock sugar (or more if you prefer sweeter)
  1. Boil gingko nuts with 1 stalk of pandan leaf and sugar for 30 mins, until softened.
  2. Steam yam with 2 stalks of pandan leaves for 30 to 40 mins, until softened.
  3. Dissolve rock sugar with water in a saucepan and bring to boil. Set aside.
  4. When the yam is done, remove pandan leaves and place steamed yam in a blender.
  5. Add in half of the rock sugar syrup and blend. If the consistency is too thick, add a little more syrup at a time.
  6. Place yam paste in a large bowl, cover and refrigerate. Reserve the rest of the syrup for serving.
  7. To serve, scoop desired amount into a bowl, top with gingko nuts and some reserved syrup.



Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

Teochew Steamed Fish Recipe (潮州式清蒸鱼)

Steamed fish recipe is one of my go to weeknight dish – it’s quick, healthy and nutritious. I grew up eating Steamed Fish Teochew style almost every day, as mama is of Teochew descent. Teochew (or Chaozhou) people are native to the eastern Guangdong province of China and Teochew cuisine offers a lot of healthy steamed, stir-fried and braised dishes. Using whole fish with tomatoes, salted vegetables and salted plums, the flavours of Teochew Steamed Fish are savoury, sour, spicy and altogether very appetising.

I’ve been wanting to do a post on Steamed Fish for ages. You see, I always avoid buying whole fish as I don’t like eating the gill parts and fish head. Mama always clean out the whole fish that you wouldn’t even recognise what dish it is. Hence I felt it’s a waste to throw the edible parts away, so I usually buy only fish cutlets, which is not so pretty to photograph.

When I found  fishmongers in Kepong are selling freshly caught fish from Kuala Selangor, this Siakap (Seabass) fish is perfect for my photo. This steamed fish dish was specially prepared by my elder sister with an addition of hot garlic oil. I’m grateful she was very patient with me taking the food preparation photos. When the fish was hot out of the wok, she became very restless because steamed fish taste best hot. Luckily the few quick shots turn out to be decent.

Seafood is charged a premium item when you eat out, and even though steamed fish is a very simple dish compared to many other dishes. If you do it at home, not only is it cost saving (this Siakap costs me RM12 from the market, and other ingredients only adds up to about RM2), steaming fish is really easy and the clean up is minimal.

This recipe is submitted to Muhibbah Malaysian Monday hosted by 3hungrytummies for July 2012 round-up.

Teochew Steamed Fish Recipe


  • 1 medium Whole Fish (such as seabass/white pompret/garoupa) – I ask the fishmonger to clean it for me
  • 1 inch Ginger – thinly sliced strips
  • 1-2 medium Tomato – cut to small wedges
  • 2 Dry Shiitake Mushrooms – soaked in water & sliced thinly
  • 80g salted vegetables – sliced thinly about 1cm
  • 2 Salted Plums (optional)
  • 1 tablespoon Light Soy Sauce
  • 2 tablespoon Water (adjust according to your preference)
  • Spring onions (scallions) – sliced thinly to wispy strips to garnish (optional)
  • 2 clove Garlic – finely chopped
  • 2-3 tablespoon Cooking Oil


Categories: Main Dish |
Tags: Asian, Chinese, Fish, Malaysian, Mushroom, Seafood, Spices, Tomato |

Teochew Rice Cakes | Unfamiliar China

  1. Home
  2. Dim Sum
  3. Deep-Fried Cakes
  4. Teochew Rice Cakes

Crisp and Tender, Sweet and Savory

Teochew rice cake is a traditional folk recipe from the Teochew area of Guangdong. It is popular as a late-night street snack, and it has a unique preparation method. Controlling the duration and degree of cooking is very important in making Teochew rice cake to ensure that it has a crispy exterior and tender interior. Teochew rice cake is characterized by its golden-brown color, fragrant aroma, and taste that combines sweet, savory, and spicy flavors.

Delicious Teochew Rice Cakes at Chinese Dim Sum



  • 4 cups (500 grams) round rice flour
  • 1. 76 ounces (50 grams) Chinese kale
  • 3.52 ounces (100 grams) shrimp
  • 1 tomato


  • 2 scant tablespoons (20 grams) sugar
  • 1 heaping teaspoon (5 grams) salt
  • 1 scant teaspoon (3 grams) chicken bouillon
  • 2 teaspoons (10 milliliters) fish sauce
  • 1 teaspoon (5 milliliters) light soy sauce
  • 1 teaspoon (5 milliliters) satay
  • appropriate amount of cooking oil

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

  1. Wash Chinese kale. Blanch in boiling water until it changes color. Strain away excess water. Wash tomato. Cut into small wedges. Remove pith, leaving only meat. Remove heads from shrimp. Cut a slit down the backside of the shrimp and devein. Wash and strain away excess water.
How to make rice cakes
  1. Add 2 cups (500 milliliters) of water to round rice flour. Stir into a flour syrup.
  2. Add lots of water to steamer pot and bring to boil over high heat. Place small amount of flour syrup from step 2 in deep stainless-steel plate or pot. Swirl around in plate gently. Place stainless steel plate in steamer pot and steam over high heat for approximately 5 minutes, then add equal amount of flour syrup. Repeat the above steps until you’ve added all of the flour syrup, and then steam for another 10 minutes before removing from steamer pot.
  3. Set the steamed cake from step 3 to the side to cool. Then refrigerate until it becomes hard. Remove from refrigerator and cut into small triangle slices.
How to fry the rice cakes
  1. Heat pan. Add appropriate amount of cooking oil and heat up slightly over medium heat. Add cake slices from step 4. Reduce heat to low and fry cakes until both sides are golden brown. Add sugar and fry evenly. Remove from pan.
  2. Tip: Be sure to fry cakes over low heat. Also, the pan should be evenly heated. This will all ensure that the cakes are crispy on the outside and tender on the inside.
Put it all together
  1. Wash pan and then heat it up again. Add appropriate amount of cooking oil. Bring oil to high temperature over medium heat, then add shrimp. Quick-fry until shrimp change color. Then add cakes from step 5 and fry briefly. Add salt, chicken bouillon, light soy sauce, fish sauce, and satay. Stir-fry together to mix flavors.
  2. Lay Chinese kale at bottom of plate. Arrange tomato wedges around edge of plate. Place fried rice cakes on Chinese kale. Serve.

Classic Technique

Traditionally, Teochew rice cake is made by mixing high-quality round rice into a syrup and then pouring it into a steamer basket with a white cloth at the bottom. It is then steamed layer by layer. Usually, Teochew rice cake is about 4 inches thick. After being steamed, Teochew rice cake is then set aside for one day to harden before it is cut into triangle slices. These slices are then fried until both sides are golden brown. Fresh shrimp, lean pork, oyster, egg, Chinese kale, and other ingredients are added according to taste, and seasoning ingredients like fish sauce, satay, and chili sauce are used in stir-frying. Fried Teochew rice cakes have a vibrant color, crispy exterior, tender interior, and a unique taste that combines sweet and savory flavors.

90,000 Tea with herbs, berries, fruits, milk, spices, dried fruits

Tea made from herbs and berries , like tea with herbs and berries , is not only tasty drink, but undoubtedly healthy. It all depends on the beneficial properties of those herbs, berries and fruits that are part of the tea – replace tea leaves or supplement them.

For example, hot tea with mint relaxes and soothes, relieves coughs and reduces fever during colds. Tea with St. John’s wort treats colds, inflammation in colitis and gum disease, helps to get rid of anxiety and depression. Tea with thyme cures colds and flu, helps as an expectorant for bronchitis and pneumonia. Rosehip tea is good for the heart and also protects against colds. Chamomile tea is again the prevention of colds, as well as diseases of the liver and gastrointestinal tract. Cranberry tea is a storehouse of vitamins (C, B1, B2, B5, B6, PP, K1). Tea with black, red, white currant is, first of all, vitamin C, so this tea has a beneficial effect on the immune system. Sea buckthorn tea – another vitamin complex, it is very useful for colds, vitamin deficiencies, strengthens the immune system.

There are several ways to prepare tea with herbs and berries. For base tea, it is best to use large leaf black tea or green pressed tea.

The first way is to mix tea and herbs in a teapot, pour boiling water over, leave for 10-15 minutes.If it takes a different amount of time to brew herbs, berries and tea, the second method is better: we brew the herb separately and let it brew a little, then pour the broth into a teapot with brewed tea.

The third method is to prepare a decoction of herbs in a water bath. A container with herbs and berries, filled with boiling water, is placed in a pot of boiling water. Thanks to this method, the beneficial properties of herbs are maximally preserved. Tea is brewed separately, then mixed with herbal infusion. The fourth way is to pour the herbs with warm water, bring to a boil over low heat and let it brew for an hour.Mix the resulting infusion with brewed tea.

The fifth way is to put all the ingredients in a thermos with a glass flask, pour hot, but not boiling water and leave for about 40 minutes.

90,000 TOP-12 winter tea recipes

Traditional tea came to Ukraine relatively recently. But herbal teas were still known to our ancestors during the Middle Ages. Each family had its own recipes for useful herbal infusions, which were known not only by the then healers and healers.Healing recipes were passed down from generation to generation, they are also preserved and supplemented today.

A bit of history

In the 17th century, the familiar black tea began to be imported to Ukraine. The tradition of its use was introduced by Empress Catherine II, but since this newfangled drink was expensive, like the sugar served with it, the novelty did not gain much popularity. The people considered tea to be an insanely expensive and luxurious drink of gentlemen and spenders.

Ordinary residents did not even know about black tea, but continued to drink uzvar from dried fruits and a drink infused with leaves of the willow herb.There was even an opinion that tea, like tobacco, was a sinful matter. Although tea itself was not forbidden by the official position of the church, excessive indulgence in fashion, gluttony and a love of luxury were condemned.

And only at the beginning of the 19th century, Ukraine began to join the tea culture and form its own traditions. Kiev tea ceremonies became a popular type of feast in the capital, which turned into any celebration of that time. Bagels and rich white rolls were served with tea, which is described in detail in his works by Ivan Nechuy-Levitsky, who loved to talk about the meals of the Kievites.Often such tea drinking turned into long gatherings, tea was replaced by a bottle of vodka and traditional snacks, and calm conversations turned into singing and dancing.

Since then, tea drinking has become a kind of ritual of hospitality. People invited each other for tea, anticipating not only a tasty feast, but also pleasant communication.

Centuries later, tea finally migrated from the drinks of the nobility to the table in every Ukrainian home, becoming an absolutely traditional and familiar drink both for a holiday and for a weekday.However, black tea has never been able to replace the old and favorite recipes for fruit, berry and herbal teas. On the contrary, he diversified them: traditional blends began to insist on black or green tea, getting more and more new tastes.

In winter, hot vitamin teas are incredibly popular. They are prepared with berries, fruits and herbs and are ideal drinks for long winter evenings. Firstly, they quickly warm, secondly, they contain an incredible variety of vitamins that we need, especially in winter, and thirdly, they are easy and quick to prepare.In addition, you can enhance the warming effect by adding a little rum, cognac, whiskey or liqueur to such tea. Of course, the latter option is only suitable for adults.

There are several ways to prepare berry and fruit teas. If the basis of the tea is water, then you can simply pour boiling water over the filler and let it brew for 5-7 minutes. If the base is juice, then the tea will have to be heated without boiling in order to preserve most of the vitamins.

Brewing and serving such tea is most beautiful in a transparent glass teapot in order to fully enjoy not only its taste, but also all the warm colors of your favorite drink.If the tea contains berries with grains or loose leaf tea, it will be convenient to use a French press, which will immediately strain the drink. And tea with apples, pears or citrus fruits can be brewed directly in the cup, from which you can drink it, having eaten them at the end of the tea party.

Pear tea “Princess Jasmine”

Ingredients (for 1 serving): 100 g pear, 1 cinnamon stick, 1 lime wedge, 1 pinch of jasmine tea leaves, 200 ml boiling water.

Method of preparation: pear must be finely chopped and mashed.Brew jasmine tea and add lime juice, pear puree and cinnamon to it. Let it brew for 10-15 minutes.

Sea buckthorn tea with apple “Vitamin”

Ingredients (for 1 serving): 40 g fresh or frozen sea buckthorn, 30 g apple (quarter), 1 / 2-1 tsp. honey, 250 ml of water.

Method of preparation: finely chop the apple. Place sea buckthorn, apple and honey in a prepared container, pour cold water and heat for 15-20 minutes over low heat, without bringing to a boil.Then let it brew for 3-5 minutes.

Apple tea “Sbiten”

Ingredients (for 1 serving): 150 ml apple juice, 1/2 cinnamon stick, 1 anise star, 1 clove inflorescence, 1 apple slice.

Method of preparation: Place all the ingredients in a container and put on low heat. It is necessary to boil for 2-3 minutes without boiling. Then pour into a serving container and let it brew for 5-7 minutes.

Green citrus tea “Eastern Freshness”

Ingredients (for 1-2 servings): 70 ml orange juice, 70 ml hot green tea, 2 grapefruit wedges, 1 tsp. maple syrup (can be replaced with any other syrup to taste), 1 tbsp. l. lemongrass syrup (or any other citrus syrup), 1 sprig of fresh mint, 3 seeds of cardamom, 150 ml of hot water.

Method of preparation: All ingredients, except grapefruit, should be heated in a copper kettle, but not brought to a boil.Before serving tea, squeeze and place grapefruit wedges into a cup.

Tea “Pomegranate bracelet”

Ingredients (for 1 serving): 100 ml of pomegranate juice, 30 g of apple (a quarter), 1.5 tsp. honey, 1 cm of lemon zest, 150-200 ml of hot water, pomegranate seeds and apple slices for decoration.

Method of preparation: cut the apple into strips and the lemon zest into thin strips.All ingredients should be heated without boiling. For a spectacular presentation, you should use a glass. It is necessary to strain the drink into it and decorate the tea with pomegranate seeds and apple slices.

Berry tea “Memories of Summer”

Ingredients (for 1 serving): 1-2 strawberries, 3-4 blueberries, 1 blackberry, 2 raspberries, 1-1.5 tsp. sugar, 1 tbsp. l. applesauce (can be replaced with any fruit puree), 1 tsp. flower honey, 200 ml of hot water.

Method of preparation: Place fresh or defrosted berries in a large glass, add fruit puree, sugar and honey, grind the mixture with a spoon. Pour boiling water over the resulting mass, stir, cover and let it brew for 3-5 minutes.

Lingonberry tea with cranberries and mint “Health”

Ingredients (for 1 serving): 70 g lingonberries (fresh or frozen), 30 g cranberries (fresh or frozen), 2 tbsp.l. honey, 3-4 fresh mint leaves, 300 ml of hot water.

Method of preparation: berries must be rubbed with honey, add hot water and boil for a couple of minutes, without bringing to a boil. Add mint leaves before serving.

Pumpkin passion tea

Ingredients (for 2-3 servings): 300 g pumpkin puree, 50 g strawberry puree, 1 tbsp. l. lemon juice, 25 g of ginger, 1 slice of grapefruit, 1 cinnamon stick, 1 pinch of ground hot red pepper, 25 g of ginger root, 200 ml of hot water.

Method of preparation: Ginger must be grated on a fine grater, put all the ingredients in a kettle, pour boiling water over, cover and let it brew for 5 minutes, then pour into cups.

Hot chili tea

Ingredients (for 2 servings): 2 tsp. black tea, 60 g apple, cut into pieces (half), 2 cinnamon sticks, 1 hot red pepper pod, 3 lemon wedges, 2-3 clove inflorescences, 3 tsp.l. honey (can be replaced with cane sugar), 400 ml of hot water.

Method of preparation: Place all components in a teapot, pour boiling water over, cover with a lid, let it brew for 3-5 minutes, then pour into cups.

Blackcurrant tea “Basil”

Ingredients (for 5 servings): 150 g fresh frozen black currant, 75 g sugar, 1 large bunch of purple basil, a quarter of a lime, 1 liter of hot water.

Method of preparation: Basil leaves must be separated from the twigs and placed in a teapot for brewing, leaving a couple of leaves for decoration. Then you should add black currant berries and sugar, knead them so that the berries give juice. Pour hot water (T = 75-80 ° C). Let it brew for 7 minutes. Pour the finished tea into cups and squeeze into each lime wedge, garnish with basil leaves.

Fruit tea “New Year’s mood”

Ingredients (per serving): 1 pinch of fruit tea leaves, 2 pinches of dry hibiscus tea, 1 cinnamon stick, 1 star anise, fruit to taste, 200 ml of hot boiled water.

Method of preparation: fruit tea and hibiscus should be poured with hot, but not boiling water and left for 3-4 minutes. Serving in a mulled wine glass, in which you need to add anise and cinnamon, will be effective. If you wish and taste, you can supplement the drink with chopped fruits.

Ginger tea with sea buckthorn “Grace”

Ingredients (for 1 serving): 5 g of ginger root, 100 g of frozen sea buckthorn, 1 tbsp.l. honey, 1 tbsp. l. passionfruit syrup (or any other syrup to taste), 1 sprig of mint, berry jam (to taste), 180 ml of hot water.

Method of preparation: Slice the ginger thinly. It is optimal to prepare such tea in a French press. To do this, it is necessary to put sea buckthorn, ginger, honey, syrup and mint in it, pour the listed ingredients with boiling water and leave to infuse for 5-7 minutes. Then pour into cups and serve with berry jam.

90,000 Moroccan tea – step by step recipe, photo instructions, ingredients

4 servings

up to 15 minutes


Black tea

15 g


  1. Pour water into the kettle flask.
  2. Cut lemon, orange, lime and ginger into slices.
  3. Add black tea, lemon, orange and lime wedges to the basket. Add cinnamon, mint, star anise, ginger and honey.
  4. Place the lid on the kettle.
  5. In Custom mode, select a brewing temperature of 100 degrees and a brewing time of 5 minutes.
  6. After finishing brewing, let the tea brew for 10 minutes.
  7. Strain the drink before tea so that it does not taste bitter.


Moroccan tea recipe

We bring to your attention Moroccan tea, the recipe for which is simple, but it may seem to someone that it contains many components.However, this creates a unique and vibrant taste and aroma in the finished tea. Consider the ingredients for 1 serving, which, if you follow the recipe, will only have 25 calories.

Preparation: 5-10 minutes Recipe for: 1 person


    Moroccan tea recipe

  1. 1 tsp green tea
  2. lime wedge
  3. a pinch of orange peel
  4. 1 cinnamon stick
  5. 2 fresh mint leaves
  6. 1 clove

Moroccan Tsai: Recipe

1.Rinse the mint leaves, chop the orange zest, and cut off a wedge of lime.

2. Pour tea into a glass or a cup, add all the ingredients from p. 1. There you can pour the ingredients so that they release more of their juice and aroma.

3. Add cloves and cinnamon and pour boiling water all over.

4. You can additionally boil everything together. Let the drink sit for 5-10 minutes.

5. Sugar and anise can be added to the drink if desired.

Also, according to some recipes of such tea, dried fruits, verbena, milk, and even wormwood are acceptable in the composition.It is better to choose green tea of ​​Chun Me or Zhu Cha varieties. The water must be purified. If possible, take a spring tea so that the taste of the tea opens up as much as possible and no impurities disturb the balance of the drink.

Traditional Moroccan tea (the recipe implies this) should be rich in taste, sweet and strong. Previously, only green tea could be the basis, although today you can also use large-leaf black tea to taste today.

Interesting fact: Moroccan tea is poured from the height of a person’s height so that foam forms in the glass.She is a feature of such a drink. It is best to serve Moroccan tea in clear glass glasses. This affects both the perception of color and the development of the aroma of the finished drink.

Moroccan tea: recipe and secrets of the best taste

To achieve the perfect aroma and make the right drink, not only purified water is desirable. Much depends on the chosen tea. It is not only the variety that matters – the quality of collection, storage conditions. We at https://teacompany1.ru/ carefully monitor that the tea retains its properties, does not get damp or dry out, and gets to your table with its best characteristics.

The most convenient way to select tea is through the menu of categories on the left: in this case, for Moroccan tea, choose the tab “Chinese tea”, and already here, through the filter system, look for the ideal one for making. Pay in a way convenient for you and indicate how it is more convenient to receive the goods – by self-pickup, delivery to the door or delivery to the metro station.

90,000 3 recipes for making tea from herbs and berries to maintain healthy immunity

We share recipes for herbal and berry teas that help strengthen the immune system.

Combining business with pleasure

Properly selected herbal and berry preparations can strengthen the body and rid it of harmful substances. The main thing is not to forget to follow the instructions for preparing a medicinal drink, and then you can fully enjoy the taste of invigorating tea.

Popular drinks made from berries and herbs

1. Chamomile tea

One of the most famous and demanded drinks is chamomile tea.In order to properly brew chamomile tea, you must:

  • Take one teaspoon of dried chamomile, add it to a mug, pour boiled water over it.

  • Cover the prepared tea tightly with a lid and let it brew for about 15 minutes.

Ways of taking chamomile tea:

Chamomile is usually drunk warm or hot before bed to strengthen it.

Also, chamomile tea is used as a treatment for parasitic diseases, then the drink is usually taken early in the morning on an empty stomach, half an hour before meals.

2. Rosehip tea

Rosehip drink is rich in vitamin C. The broth is able to fight colds, so it is one of the most demanded drinks. In order to properly brew rosehip tea, you need to follow these simple steps:

  • Take two tablespoons of rosehip berries, pour them over with water brought to a boil.

  • Wait until the broth is infused (about 15-20 minutes).

The drink is taken regardless of the time of the meal and in unlimited quantities. However, it is worth remembering that rosehip decoction causes a diuretic effect.

3. Tea made from ripe and juicy berries

Berry tea is one of the most popular, delicious and healthy drinks. It contains many useful organic acids, esters, vitamins, macro and microelements necessary for the full functioning of the body.In order to prepare aromatic berry tea, you need to do the following:

  • First, you need to choose herbs, thanks to which the brewed drink will acquire notes of spice (this can be lemon balm, mint, thyme).

  • After you have decided on the choice of herbs, you must add your preferred berries (raspberries, strawberries, currants, blueberries) to the content.

  • • Pour boiling water over all the ingredients of the broth and wait until the tea is infused until fully cooked (15-20 minutes).

Prescription drinks can be a great way to fight colds. But most importantly, both adults and children will like herbal tea made from berries.

Tea recipes

There are many recipes for tea. Moreover, every drink lover has his own recipe for the preparation of the infusion. Some gourmets even share them on forums and blogs so that others can enjoy quite interesting variations of a seemingly familiar drink.We bring several similar tea recipes to your attention.

Pomegranate tea recipe

Pomegranate tea is not only a tasty, but also a healthy drink, as it contains a variety of vitamins, trace elements and organic acids necessary for the full functioning of the human body. Among other things, the pomegranate tea drink is an excellent thirst quencher.

To prepare such tea, you need to take the following ingredients: pomegranate, sugar to taste, green or black tea.First you need to make strong tea. After that, add sugar (preferably brown) to it and stir the resulting infusion well. Add freshly squeezed pomegranate juice to the cooled broth in a 1: 1 ratio (depending on your taste, you can vary the juice content). It is best to mix all the ingredients with a blender, then the taste of pomegranate tea will be perfectly balanced, multifaceted and soft. To give the bouquet of the drink new notes, you can add a little freshly squeezed lime juice, a few leaves of mint, a pinch of cinnamon, or even a tablespoon of quality cognac or rum to it.This tea is usually drunk with ice.

Vanilla and cherry tea recipe

Vanilla and cherry tea recipe will give gourmets an unforgettable feast of taste! Quite an unusual combination will talentedly complement your diet. To make tea with cherries and vanilla, you first need to thoroughly rinse the cherries, cover with vanilla sugar and refrigerate so that the berries release their juice. After that, you need to throw a few cherry leaves into the teapot and infuse the mixture for five to ten minutes.Then you need to add cherry juice and two to three teaspoons of berries with vanilla sugar to the broth. In order not to deny yourself the pleasure, it is advisable to replace fresh cherries with dried ones in winter. In this case, add it to the teapot along with the tea leaves, leave for a few minutes and enjoy the drink.

Recipe for tea with red wine

Tea with red wine is ideal if you want to warm up on a cold winter evening.First you need to brew strong black tea and add 25 grams of sugar, a cinnamon stick, a slice of lemon and mint to it. After that, add 50 ml of red wine to the mixture, bring the mix to a boil and let it brew for one or two minutes. Then the resulting masterpiece must be poured into cups.

Banana tea recipe

Tea with bananas is an unusual and healthy combination. To prepare this tea and fruit miracle, you will need two bananas, cognac, banana liqueur and, of course, strong tea.So, two bananas need to be cut into slices, pour 40 ml of brandy and 60 ml of banana liqueur. The mix should be allowed to brew for 2-3 hours. Then you need to brew five teaspoons in a half-liter container and add 50 grams of sugar. The drink needs to be chilled, a few drops of angostura should be dripped into it for taste, and the tea with bananas can be served!

Melon tea recipe

To make tea with melon, first you need to brew green or black tea, add a few pieces of melon (with skin) to it, pour boiling water over everything and leave for 10-15 minutes.After that, the mixture must be poured into cups and garnished with thin strips of melon. The drink is ready!

Rose tea recipe

The recipe for rose tea is disgracefully simple: dried fresh rose petals must be mixed with black or green tea at the rate of five to six petals per one teaspoon of tea. This tea can be drunk at any time of the year. Store tea with rose in an airtight glass jar.

Surely you have your own tea recipes.Do not hesitate, show your imagination, let others know about your tea talents!

90,000 Hot Tea – Tea Recipes. How to make tea. Delicious hot tea

Nothing warms up in winter like hot tea with delicious and aromatic additives. In winter, hot tea with spices, citrus fruits or herbs can not only warm, but also protect from colds by replenishing the supply of vitamins. Which tea to make depends only on you: black or green, with cinnamon, cardamom or ginger, which, by speeding up blood circulation, will warm you as best as possible after a walk through the frost that pinches your nose and cheeks.Or maybe you want to return to the summer for a while? Then make yourself a linden or raspberry tea or prepare hot tea with herbs, one sip of which will immediately take your imagination into the ringing summer with aromas and herbs and relieve fatigue as if by hand.

Herbal teas or “tea-free teas” may contain in their ingredients the leaves and stems of herbs, cut into small pieces fruits and branches of plants, flower petals, peel and pulp of citrus fruits, frozen, dried or dried berries.If desired, a little sugar or honey can be added to such tea to taste. Hot tea with cinnamon, cloves, cardamom, tea with ginger, mint, tea with raspberries, apples, orange and lemon, rose hips, sea buckthorn, tea with the addition of cognac or sherry is also capable of delivering indescribable pleasure and warming in winter cold …

Hot tea, created by you according to your own recipe or borrowed from us, will give only the most pleasant sensations and leave behind a light aftertaste, giving strength to conquer new culinary heights.

Tea with chamomile, lemon, apple and honey

Ingredients (for 1 cup):
1 tsp pharmacy chamomile,
2 lemon wedges,
¼ apples,
1 tsp honey.

Put chamomile flowers, peeled and sliced ​​apple, lemon in a large cup and pour boiling water over everything. Cover the cup and leave the tea for 10 minutes.Then strain it and sweeten with honey.

Citrus tea with cognac

Ingredients (for 1 cup):
1 tsp black tea,
2 orange wedges,
1 lemon wedge,
1 tsp cognac,
1 tbsp. l. vanilla syrup.

Pour tea into a cup, put citrus slices, cover with hot water and leave for 6 minutes. At the very end, pour in the cognac and syrup.

Tea with mint, ginger and honey

Ingredients (for 1 cup):
1 tsp green tea,
2 cm ginger,
1 sprig of mint,
honey to taste.

Pour tea into a cup. Peel the ginger root, chop finely and put into a cup. Add mint there, pour hot water over everything and leave for 10 minutes. Add honey to taste.

Hot ginger tea with lemon

1 liter of water,
3 tbsp.l. grated or chopped ginger,
3 tbsp. l. honey,
1 pinch of black pepper,
1 lemon or orange,
chopped mint leaves.

Add the grated ginger to boiling water. After it has boiled for a couple of minutes, strain the broth, add pepper, lemon or orange, honey and mint. Let it brew and serve hot.

Ginger tea with dates, cloves and honey

1 liter of water,
10 g peeled and minced ginger,
1 date,
1 clove,
1 lemon circle,
100 g of honey.

Put all the ingredients in water and simmer everything over high heat for 15 minutes. Then leave it for another 2 hours. Serve tea to the table, letting it boil again.

Tea with lingonberries and cloves

Ingredients (for 1 cup):
1 tsp black tea,
1-2 tsp frozen lingonberry,
25 ml fortified sherry,
1 clove,
sugar to taste.

Put black tea, thawed lingonberries and cloves in a cup, cover with hot water and leave to infuse for 5 minutes. When serving, remove the cloves, pour sherry into the tea, add sugar to taste.

Tea with citrus fruits, herbs and cranberries

Ingredients (for 1 cup):
500 ml hot water,
zest of 1 orange,
zest of 1 lime,
1 tbsp.l. cranberries,
1 sprig of mint, sage and thyme.

Peel the lime and orange and place the zest in the teapot. Add cranberries, sprigs of mint, sage and thyme there. Pour in hot water and let it brew.

Tea “Winter’s Tale”

Ingredients (for 4 servings):
1 liter of water,
3 tbsp. l. any tea,
30 g ginger,
1 orange,
1 lemon,
½ hourl. ground cinnamon,
4 tsp honey.

Chop the ginger thinly or grate it. Heat water in a kettle and, without bringing it to a boil, immediately add grated ginger to it. Cut the orange and lemon into slices and add them to the drink. Pour in tea, add cinnamon, let the tea brew for 5 minutes. Then pour the drink into cups, adding a spoonful of honey to each cup.

Sea buckthorn tenderness tea

Ingredients (for 4 servings):
1 liter of water,
3 tbsp.l. any tea,
4 tbsp. l. frozen sea buckthorn,
3 cinnamon sticks or 2 vanilla pods,
4 tsp honey.

Heat water in a kettle. Without bringing it to a boil, add tea, sea buckthorn, mint, cinnamon or vanilla to it. Let the drink steep for 5 minutes, and then serve the tea to the table by pouring into cups and adding honey to it.

Orange tea with spices

Ingredients (for 4 cups):
2 oranges,
1 hourl. green tea,
1 tsp ground ginger,
2-3 carnations,
⅓ h. L. ground cinnamon,
2 cardamom stars.

Wash the oranges and cut them into slices. Fold in a large teapot, add ginger, spices, green tea there, pour boiling water over and leave to brew for 40 minutes. Preheat the tea until hot, but do not boil, pour into cups, adding, if desired, to each spoonful of honey.

Mandarin tea with cardamom

800 ml water,
5 g black tea,
1 mandarin,
3 pcs. cardamom.

Having made cuts on the tangerine with a sharp knife and carefully, “petals”, removing the peel, pre-dry it until the skin becomes brittle. Use the wide part of the knife to crush the cardamom boxes. Pour boiling water over a teapot, place tangerine skins, cardamom and green tea inside it and pour boiling water over everything.Place the lid on the kettle, wrap it in a towel and let the tea brew for 5 to 10 minutes.

Cherry tea with raisins, cinnamon and nutmeg

Ingredients (for 4 cups):
4 stacks water,
1.5 stack. frozen cherries,
1 orange or lemon,
1 tbsp. l. raisins,
½ tsp ground cinnamon,
3-4 cloves,
⅓ h. L. nutmeg,
½ tsp ground ginger,
honey to taste.

Mix all the spices in a small saucepan, cover with water, let it boil, then remove from heat and leave to infuse for 10 minutes so that the spices can reveal their aroma. Then strain the broth, add sliced ​​orange or lemon, cherries and washed raisins. Heat the broth, but do not boil, pour into cups and add honey to taste.

Lemon tea with mint

Ingredients (for 4 cups):
1 lemon,
1 hourl. green tea,
2-3 st. l. dry mint,
⅓ h. L. ground cinnamon,
3 carnations,
1 pinch vanillin,
honey to taste.

Put spices, green tea, lemon sliced ​​into circles in a teapot. Pour everything with slightly cooled boiling water and leave for 1 hour under the lid. Then add vanillin to the infused lemon tea, heat it, but do not boil it and pour it into cups, add honey to taste.

Hot tea “Aromas of the New Year”

Ingredients (for 2 cups):
200 ml boiling water,
1 full tsp black tea,
3-4 boxes of cardamom,
1 pinch ground cinnamon,
100 ml fresh tangerine juice,
honey to taste.

Pour black tea into a teapot pre-scalded with boiling water. Add cardamom, cinnamon, pour boiling water over, cover and leave to infuse.In the meantime, squeeze the juice from the tangerines, bring it almost to a boil and pour through a sieve into a teapot with tea. Then add honey to taste, stir and pour into cups.

Spicy cranberry tea

1.5 L boiling water,
3 tsp black tea,
1 small ginger root,
½ stack. cranberries,
1 cinnamon stick,
honey to taste.

Crush the cranberries lightly with a spoon so that most of the berries burst.Rinse the teapot with boiling water several times, pour tea into it, add cinnamon and ginger and pour boiling water over it. Add the cranberries in just a minute. Let it brew for 3-4 minutes and enjoy the aromatic tea, adding honey to taste.

Rosemary tea

400 ml boiling water,
2 tsp green tea,
1 sprig rosemary,
4 lemon wedges,
40 g fresh ginger.

Put rosemary, lemon wedges and sliced ​​ginger in a teapot scalded with boiling water (the main thing is to observe the proportions: a little more rosemary – the tea will turn out to be bitter, more ginger – spicy), then add green tea. Pour boiling water over everything and let it brew for 5-7 minutes.

Rosehip tea with honey

200 ml water,
20 g rose hips,
15 g honey,
5 g lemon juice.

Chop the rose hips, pour boiling water over them and cook for 10 minutes in an enamel saucepan with the lid closed. Let it brew for 10 minutes, then strain the broth and add honey and lemon juice to it.

Chamomile tea with mint

1.5 stack. water,
1 tsp black tea,
1 tsp chamomile flowers,
1 tspmint,
honey to taste.

Pour chamomile, black tea and mint with boiling water and leave to infuse for 10 minutes, covered with a lid. Then strain the infusion and pour into cups, add honey to taste.

Lingonberry leaf tea

Ingredients (for 200 ml beverage):
200 ml water,
12 g dried lingonberry leaves,
15 g sugar.

Pour boiling water over a porcelain teapot, pour lingonberry leaves into it, pour boiling water over it and leave for 10-12 minutes to brew the tea.Then add sugar and pour into cups.

Linden tea

Ingredients (for 200 ml beverage):
200 ml water,
5 g dried linden flowers,
15 g of honey.

Pour boiling water over the linden flowers, let it brew for 10-15 minutes, then strain and add honey.

Strawberry leaf tea with St. John’s wort and mint

Ingredients (for 200 ml beverage):
200 ml water,
10 g dried strawberry leaves,
2 g dried herb St. John’s wort,
2 g dried mint leaves.

Pour boiling water over a mixture of strawberry, St. John’s wort and mint leaves and leave for 7-10 minutes.

Dried rosehip and mountain ash tea with oregano

Ingredients (for 200 ml beverage):
200 ml water,
2 g dried rose hips,
10 g dried rowan berries,
5 g of dried oregano herb.

Pour rosehips and rowan berries with water and cook for 5 minutes, then add oregano herb to them and leave for 10 minutes.

Hibiscus tea with spices and lemon “Cozy Evening”

1.5 l of water,
4 g hibiscus tea,
2 cinnamon sticks,
5 carnations,
1 pinch ground nutmeg,
5 allspice peas,
½ lemon,
2 tbsp. l. Sahara.

Pour hibiscus and all the spices into the water. Place a saucepan on a fire and bring to a boil.Then remove the pan from the stove, cover tightly, wrap with a towel and leave for 10 minutes. When the time is up, strain the drink, sweeten it to taste, pour into cups, put a slice of lemon in each cup and serve immediately.

Moroccan cinnamon mint tea

500 ml water,
3 tsp black loose tea,
1-2 cinnamon sticks,
4 carnations,
orange peel,
lemon or lime zest,
1 lime,
3 slices dried ginger,
1 small bunch of mint,
1-2 lumps of brown sugar.

Cut the zest from the orange and lemon, cut it into strips, remember the mint with your hand or a mortar right in the teapot. Also put in the teapot cinnamon, cloves, orange and lemon zest, sliced ​​lime, ginger, tea and sugar, pour boiling water over everything and let it brew a little.

Tea “Sun of Italy”

2 tsp black tea,
2 limes,
1 bunch mint,
1 pinch cinnamon,
2 tbsp.l. honey,
½ tsp grated nutmeg.

Brew black tea, let it sit for 5-7 minutes, then strain. Squeeze the juice out of one lime, grate the zest and add to the tea, cut the second lime into wedges and leave to garnish. Put the drink on fire, add honey to it, wait for the honey to dissolve, but do not bring the drink to a boil. Pour the finished tea into cups, add cinnamon, nutmeg to each, garnish with lime wedges and serve.

Popular Indian Masala Chai

150 ml milk,
250 ml water,
2 tsp large leaf black tea,
4 tsp sugar,
1 pinch salt,
2 carnations,
5 black peppercorns,
1 cm ginger,
1 cinnamon stick,
3 cardamom kernels,
⅛ nutmeg.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *