Recipe Ingredient
- 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
Instructions
- 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: Stir-fry leeks with deep-fried cubed beancurd (tau kon).
- Fry the chopped shrimps until fragrant.then add finely cut french beans and lightly stir-fry.
- Soak the pickled radish. Chop finely.lightly stir-fry.
- Stir-fry potato shoots with chopped driedshrimps.
- Stir-fry finely-cut asparagus with choppeddried shrimps.
- To make baked groundnuts, toast groundnuts in the oven and remove skin after they have cooled.
- 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.
