Luke ventures to the Shan State, where entire villages and kilometres of tomato farms float upon Inle Lake. Luke experiences the warm hospitality of the Shan people when he is invited into a family home to learn the secret behind making chickpea "tofu" noodles. He pulls up his sleeves and helps to unload tonnes of tomatoes at nearby Nguang Shwe, and creates the local specialty – a green tomato salad. While admiring the skills of Inle Lake’s renowned leg-rowing fishermen, Luke prepares some crispy, spring onion fritters to enjoy with a cold, local beer.
Recipes
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