To make Shan Tohu, In a bowl, add 1cup chickpea flour, 1 tsp salt, 1 tsp turmeric powder, ½ tsp garlic paste, 1-2 drops fish sauce, 1 tsp lemon juice, water as needed and make thick paste. Let the batter ferment for 1.5 hours. Add 20 gms grated cheddar cheese in chickpea batter and mix. In a grease making tray pour and spread batter evenly and steam it for 15-17 mins on high flame and quickly refrigerate once steamed. Cut into ¾ inch cubes, place tohu on a satay stick and grill in a hot pan with little oil on it. Add some sesame seeds, chopped spring onion stalks and finely chopped ginger to pan. Remove the tohu from pan and add ½ lemon juice with little oil to the pan and mix well to make dressing. To make Green Tea Salad, Rinse fresh green tea in hot water for 30 mins. Soak the green tea in cold water for 24 hours. In the green tea, add little sugar and little ginger and keep it in dark place for 3-4 days for fermentation. In a pan toast sesame seeds and roughly crushed peanuts. Finely slice cabbage and mix with fermented green tea. Place the cabbage and fermented green tea mixture on a plate and put 1 tsp fried chickpeas, ½ tsp toasted pumpkin seeds, toasted sesame and peanuts, ½ diced tomatoes. Fry dried shrimp in hot oil and let it become crisp. Add shrimps in the salad. Serve grilled tohu with the green tea salad and drizzle tohu dressing over tohu cubes.