Healthy Gourmet Burgers
(July-August 2008)
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| 26/6/1998 |
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Thunder Tea Rice (Lui Char Fan) Recipe by Majorie Chiew
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Ingredients
20g ikan bilis, fried till crispy and chopped
30g baked groundnuts, chopped
30g sesame seed
15g Kuan Yin tea leaves (or any superior grade tea leaves)
5g chopped mint leaves
1 tsp salt
3l water
Side dishes (stir-fry with a bit of oil; add salt to taste except the pickled radish)
4 pcs beancurd, cut into small cubes and deep-fried
25g leek, sliced
250g dried shrimp, soaked, chopped and divided into three portions
300g French beans, finely sliced
300g pickled radish (choy poh), finely chopped
300g potato shoots (see chai choy)
300g asparagus, finely cut
300g cooked rice
Method
To prepare thunder tea soup: Use grinder or chopper to chop up ikan bilis, groundnuts, sesame seed and tea leaves until very fine. Pour in hot water and mix well. Return the soup to a pan and bring to the boil. Ready to serve.
Add this soup to your cooked rice when you’re ready to eat.
To prepare side dishes:
1. Stir-fry leeks with deep-fried cubed beancurd (tau kon).
2. Fry the chopped shrimps until fragrant.then add finely cut french beans and lightly stir-fry.
3. Soak the pickled radish. Chop finely.lightly stir-fry.
4. Stir-fry potato shoots with chopped driedshrimps.
5. Stir-fry finely-cut asparagus with choppeddried shrimps.
6. To make baked groundnuts, toast groundnuts in the oven and remove skin after they have cooled.
7. To make fried ikan bilis, heat oil and fry ikan bilis until they’re crunchy.
To serve: Invert a small bowl of cooked rice into a large bowl. Scoop portions of the accompanying side dishes onto your rice. Pour hot soup over this and mix well before eating. You can add whatever side dishes you wish.
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