Hakka Lei Cha

Tested Recipe with Slight Adjustment Adapted from http://www.soshiok.com

Hakka Lei Cha

Ingredients:

2 cups fragrant rice (rinsed and drained)

2 pieces bean curd (cut into strips)

100g sweet preserved turnip

100g salted preserved turnip

Half cabbage (shredded)

200g French bean (shredded)

2 stalks leek (sliced)

200g kacang botol (sliced)

200g bak choy (sliced)

500g raw peanuts

2 tbsp toasted white sesame seeds

2 tbsp Chinese tea leaves

50g coriander leaves

50g Thai basil leaves

100g peeled ikan bilis

50g baby dried shrimps (rinsed and drained)

1 head of garlic (peeled and chopped)

Adequate cooking oil

Garnishing:

Some toasted black & white sesame seeds

Preparation Instructions:

  1. Fry peanuts in a wok without oil over medium to low heat, stirring constantly. Once the skins come off easily and the nuts turn a golden yellow, remove from the wok. Remove the skins from the nuts. Set aside. We will be using 200g of it for the tea paste and the rest as garnish.
  2. Heat up 2 tbsp of cooking oil, fry 1 tsp of chopped garlic and add fragrant rice. Add 1-2 tbsp of water and fry until fragrant. Place rice in a steaming plate + 2 cups water and steamed at preheated steamer until cooked.
  3. Wash ikan bilis, allowing water to drain. Heat up some cooking oil on low heat. Saute the ikan bilis until crispy. Remove, drain on paper towel to absorb excessive oil and set aside.
  4. Heat up 1 tbsp of cooking oil, add 1 tsp of chopped garlic, and add the coriander & basil leaves, lightly fry until leaves are slightly wilted. Quickly remove from the pan and allow to cool.
  5. Tea paste – blend the fried coriander and basil leaves, 2 tbsp tea leaves, 2 tbsp toasted white sesame seeds, 200g of toasted peanuts and 2 tbsp of fried ikan bilis. Add 1 cup of water to aid the blending. Season with 1 tsp salt or to taste.
  6. Heat up 2 tbsp of cooking oil, fry the bean curd strips until golden. Remove and set aside.
  7. Use the remaining cooking oil from the fried bean curd, add in 1 tbsp of baby dried shrimps and 1 tsp of chopped garlic. Add leek and lightly fry. Set aside.
  8. Mix the sweet & salted preserved turnip together. Place in sieve and rinse several times. Allow to drain-dry. The heat 1 tbsp of cooking oil, add 1 tsp of chopped garlic and fry the turnip until fragrant and jumping in the pan. Remove and set aside.
  9. Heat up 1 tbsp of cooking oil, add 1 tsp of chopped garlic and 1 tbsp of baby dried shrimps and lightly fry the French beans until crispy. Remove and set aside.
  10. Heat up 2 tbsp of cooking oil, add 1 tsp of chopped garlic and 1 tbsp of baby dried shrimps and lightly fry the bak choy. Remove and set aside.
  11. Heat up 2 tbsp of cooking oil, add 1 tsp of chopped garlic and 1 tbsp of baby dried shrimps and lightly fry the kacang botol. Remove and set aside.
  12. To serve, put rice in a bowl and invert onto a serving bowl, arrange the side dish proportional surrounding the rice. Garnish with some toasted black and white sesame seeds.
  13. In a separate bowl, put 2-3 tbsp of the tea paste, add some boiling water to the tea paste. Stir to combine.
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