![stir fried sour beans](https://hsaba.com/wp-content/uploads/2009/01/sour_beans_hsaba.jpg)
stir-fried sour beans & chillies
Making sour pickled beans is easy and within days they are ready. I divide the beans into two portions and stir-fry the first portion with chillies…
![sour pickled beans](https://hsaba.com/wp-content/uploads/2009/01/pickled_sour_beans_hsaba.jpg)
how to make sour pickled beans
Snake beans are simply salted and allowed to ferment given them a tangy taste whilst they remain slightly crunchy…
![preserved cabbage](https://hsaba.com/wp-content/uploads/2008/10/preserved_cabbage_hsaba-2.jpg)
cabbage, preserved
Traditionally packed in an earthenware jar, preserved cabbage is also known as Dong cai. The preserved cabbage is made…
![pickled tea leaves](https://hsaba.com/wp-content/uploads/2008/08/pickled_tea_leaves_hsaba-scaled.jpg)
tea leaves, pickled
Tea is not only drunk but also eaten in Burma. The leaves are fermented and pickled then served as a salad…
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