Thunder Tea Rice, also known as Lei Cha – is commonly enjoyed with an array of side dishes made with various kinds of vegetables.
The combination of these vegetables makes this dish an incredibly delicious and nutrition-packed meal. Amp up the Thunder with more garlic in your rice and stir fry vegetables to savour the incredible flavours of everything Hakka!
We are thankful to home cook, Kelly Ng Chen, who has generously shared this wonderful thunder tea rice recipe inherited from her mum with us
Firstly, prepare the vegetables
Rinse all the greens under tap water. Remove the basil leaves and mint leaves from its stem. Chop up the basil leaves, mint leaves and coriander to release its flavours.
Secondly, prepare the peanuts and sesame seeds.
Heat up a wok and dry-fry the peanuts. Once it’s warm, remove them from wok and place them in a sieve with large gaps. Once the temperature has cooled down, rub the peanut with your palm to remove the skin. Sieve the skin away from the peanut. Dry fry the sesame seeds in the wok till the fragrances releases and the colour of these seeds turn slightly brown.
Thirdly, combine all the ingredients together.
Fry the root of the coriander in oil for a minute. Add in all the vegetables and herbs.Give them a quick stir. Finish this off by adding a pinch of salt and turn off heat.
Here’s a few things to take note of while preparing the vegetables! Do not overcook them as they may turn yellow. We want to avoid adding too much seasoning as it might get too salty.. The taste of the vegetables should only be slightly more salty than usual as we are making a concentrated paste.
Next, blend the ingredients and fry the paste.
Blend vegetables with plain water, peanuts and sesame.
Now, prepare the side dishes.
Heat up a wok and fry minced garlic with oil until fragrance emits,and until it turns golden brown and crispy. Set this aside and stir-fry the vegetables with a pinch of salt.
Cut the Tau Kwa into small cubes and pan-fry until it turns brown.
Wash Preserved Turnip for about three to four times. Squeeze the water out and wash again. Drain the excess water and pan fry with oil and garlic. Saute the dried shrimps with oil.
Lastly, fry the garlic rice and assemble!
In a wok, sauté the garlic till it is lightly browned. Add in the rice and stir fry for about two to three minutes. Add in water, seasoning and stir again. Pour everything into the rice cooker and steam it.
In a rice bowl, add in garlic rice and vegetables. Mix the concentrated Lei Cha paste with some hot water and pour it into the rice.
You may now serve the Lei Cha to your family and friends! Try it out this Thunder Tea Rice recipe today and let us know if you and your peers enjoy it!
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