Quoting Michael Loo to Nancy Backus <=-

green tea version of KitKats...?

I forget where those Kit Kats came from, but I'd guess Asia
someplace. If I got them in 2011, probably Tokyo; in 2015, more
likely Australia.

Could have been Yellowknife! My Loblaws carries them.

Green tea shows up in all sorts of places these days besides teacups.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: La Phet (Green Tea Salad)
Categories: Salads, Burma
Yield: 2 Servings

6 Cloves garlic, sliced
1/4 c Peanut oil
1/3 c Loose green tea leaves
2 tb Coarsely chopped peanuts
1 tb Toasted sesame seeds
1/4 ts Sugar
3/4 c Finely shredded Napa cabbage
Or bok choy
Juice of 1/2 lime
1/4 ts Ground cayenne
Garnish:
Lime wedges and
Whole dried red chiles

Fry the garlic in 2 teaspoons of the oil in a pan until it starts to
turn brown. Remove from the heat.

In a bowl, combine the tea leaves and the rest of the oil, and, using
your fingers, knead the oil into the leaves until the oil is well
distributed. Let the mixture sit at least one hour or until the leaves
soften. If your tea is extremely dry, you may want to add a few drops
of water.

Add all other ingredients, including the garlic, and mix well. Garnish
with lime wedges and chiles and serve.

La Phet makes an excellent appetizer with chips and a lager beer or a
dry sparkling wine.

In Hawaii, you might try a Maui Blanc dry pineapple wine.

Recipe by executive chef Renatto Buhlman
from the Strand Hotel in Burma (Myanmar)
collected by travel editor Richard Sterling,
the "Indiana Jones of Gastronomy"
From: Www.Fiery-Foods.Com

MMMMM


Cheers

Jim


... My store charges extra for boneless potatoes.

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