Hakka lei cha fan (thunder tea rice) recipe by Hed Chef

Hakka lei cha fan (thunder tea rice) recipe by Hed Chef

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By Hedy Khoo

The New Paper

  • PEANUTS
  • 1.Fry them in a wok without oil over medium-to-low heat, stirring constantly.
  • 2.Once the skins come off easily and the nuts turn a golden yellow, remove from the wok.
  • 3.Remove the skins from the nuts.
  • 4.Set aside. You will be using 200g of it for the tea paste and the rest as garnish.
  • RED BEANS
  • 1.Boil the beans until cooked but before they split.
  • 2.This could take up to half an hour.
  • 3.Discard liquid. Set beans aside.
  • 4.Heat 2 tbsp oil, add 1 tbsp pounded dried prawns, 1 tsp garlic and lightly fry the boiled red beans.
  • 5.Season with salt. Remove and set aside.
  • RICE
  • 1.Heat 2 tbsp oil. Fry 1 tsp of garlic and add the rice.
  • 2.Add 1-2 tbsp of water and fry until fragrant.
  • 3.Place rice in rice cooker and add 2 1/2 cups of water to cook.
  • 4.IKAN BILIS: Wash them, allowing water to drain.
  • 5.Place in a microwave-safe dish and microwave for 2 minutes.
  • 6.Stir and microwave for another 1 minute. If not crisp, repeat the last step.
  • CORIANDER, BASIL
  • 1.Heat 1 tbsp of oil, add 1 tsp of garlic and fry.
  • 2.Add in the coriander and basil leaves
  • 3.Lightly fry until leaves are slightly wilted. Quickly remove from the pan and allow to cool.
  • TEA PASTE
  • 1.Blend the fried coriander and basil leaves, 2 tbsp tea leaves, 2 tbsp toasted white sesame seeds, 200g of peanuts and 2 tbsp ikan bilis.
  • 2.Add a little water to aid the blending. Season with salt to taste.
  • TOFU AND LEEK
  • 1.Heat 3 tbsp oil in pan, fry the diced tofu until golden.
  • 2.Push to side of pan.
  • 3.Add 1 tbsp of dried prawns and 1 tsp garlic. Add leek and lightly fry. Gently mix with the tofu.
  • 4.Season with a little salt. Set aside.
  • CHYE POH
  • 1.Mix the sweet and salted chye poh together. Place in sieve and rinse several times.
  • 2.Allow to drain-dry. Then heat 2 tbsp oil, add 1 tsp garlic and fry the chye poh until fragrant and jumping in pan. Remove and set aside.
  • SNOW PEAS AND CABBAGE
  • 1.Heat 2 tbsp oil, add 1 tbsp pounded dried shrimp, 1 tsp garlic and pan-fry the snow peas and cabbage until crispy.
  • 2.Season with salt. Set aside.
  • SAYUR MANIS
  • 1.Heat 2 tbsp oil, add 1 tbsp dried prawns, 1 tsp garlic, and lightly fry the sayur manis and season with salt. Set aside.
  • THE MEAL
  • 1.Place a serving of rice in a large bowl.
  • 2.Then top the rice with some of the fried cabbage, snow peas, leek and tofu, red beans, sayur manis and chye poh.
  • 3.Garnish with 1 tbsp of roasted peanuts and ikan bilis.
  • 4.In a separate bowl, put 2-3 tbsp of the tea paste.
  • 5.To serve, add some boiling water to the tea paste. (Add more water if you like it diluted.)