Dilmah Seven Star Tea


Food : Main Courses



  • 500g minced chicken
  • 2 tbsp Dilmah Natural Ceylon Ginger Tea, loose leaf
  • 40g plum sugar
  • 30g tamarind juice
  • 40g coconut flakes
  • 5ml fish sauce
  • 5ml oil
  • 5g coriander root
  • 2.5g pepper
  • 80g roasted and chopped peanut
  • 100g crispy Gourami fish
  • 2 lotuses


  • Heat oil, add coriander root and pepper.
  • Stir well until full flavour is drawn and then add the chicken.
  • Add tea leaves into the mix, stir until you extract the colour from the tea.
  • Add plum sugar, tamarind, fish sauce and coconut flakes.
  • Mix well until dry. Add roasted peanut and Gourami fish before serving.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Natural Ceylon Ginger Tea

Created by : Anupong Nualchawee