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Lui-Cha is also known as Hakka
pound tea, it is a traditional savory drink consist of ground or
pounded together tea leaves, various nuts, seeds and grains.
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Ingredients A
- Rice - 1 kilogram
- Garlic (chopped) - 1 teaspoon
- Chopped shallot - 1 teaspoon
- salt to taste
Ingredients B (soup)
- Peanuts (skinned and toasted)
- 500 grams
- White sesame seeds (toasted) -
100 grams
- Mint leaves - 200 grams
- Sweet basil leaves - 200 grams
- Sweet Potato leaves - 200
grams
- Little bit of tea leaves and
peppercorns
Ingredients C (assorted vegetable)
- Kai lan (diced) - 500 grams
- Sweet potato leaves (diced) -
500 grams
- Leeks (diced) - 500 grams
- Long beans (diced) - 500 grams
- Chives flowers (diced) - 500
grams
- Chinese celery (diced) - 500
grams
- Garlic (chopped) - 4
tablespoons
- Salt to taste
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Ingredients D (to serve)
- Dou Gan (dried to fu, diced) -
8 pieces
- Preserved radish (chopped) -
500 grams
- Dried prawns -300 grams
- Peanuts (toasted and skinned)
- 1 kilogram
- Garlic (chopped) - 2
tablespoons
Method
- Fragrant chopped shallot and
garlic with 1 tablespoon of oil, add rice and stir fry until
aromatic. Transfer to rice cooker, add sufficient water and cook
until done.
- Lui-cha soup - Use a special
earthen-ware and grind the ingredients with a special guava
stick. Add litter water while grinding to smoothen the paste.
Alternate way is to put all ingredients with little bit of water
into a food processor and blend into paste. Add hot water when
serve.
- Assorted vegetable - Heat oil
and fry chopped garlic to fragrant. Stir fry assorted vegetables
separately with a bit of salt until aromatic and cooked.
- Heat oil and fry chopped
garlic until fragrant. Add dou gan and fry to light brown and
dish out. Heat oil and add dried prawns, stir fry until fragrant
and dish out.
- Place rice, assorted
vegetables, dou gan, preserved radish, dried prawns, peanuts
into a big bowl, pour in hot lui-cha soup and serve.
- You may also serve rice and
soup separately if desired.
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