Photo Credit Hed Chef

Hakka lei cha fan (thunder tea rice) recipe by Hed Chef
Recipe source The New Paper

Ingredients
21/2 cups of rice (washed)
1 whole piece of tofu, diced
200g sweet preserved turnip (chye poh)
500g salted preserved turnip (chye poh)
500g sayur manis (cekur manis or manis chye), pluck the leaves, discard stems Half a head of cabbage, finely shredded
300g snow peas, finely sliced
6 stalks of leek, finely sliced
200g red beans
500g raw peanuts
2 tbsp toasted white sesame seeds
2 tbsp Chinese tea leaves
50g coriander leaves
50gThai basil leaves
100g ikan bilis
80g dried prawns, pounded
6 cloves of garlic, finely chopped
Oil for cooking

Method

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.)

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

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.)

- See more at: http://www.soshiok.com/recipe/hakka-lei-cha-fan-thunder-tea-rice-recipe-hed-chef#sthash.xOGOv8lN.dpuf

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