Hoi Sum Kopitiam,
No 13, Jalan Hujan Rahmat,
Taman Overseas Union, Kuala Lumpur.
Tel: 016-335 6639
A SPOONFUL of crunchiness is probably the best way to describe lei cha, a vegetarian dish I recently enjoyed in Taman OUG, Kuala Lumpur.
It was my first time trying out the Hakka treat, and I was pleasantly surprised that I liked it even though it was a purely vegetarian fare.
Some lei cha, I am told has minced meat or dried prawns among its ingredients but the one made by Chan Kok Weng is 100% vegetarian. For the uninitiated, lei cha means “pounded tea”.
It is a traditional dish with a mixture of preserved radish, bean curd, peanuts and a variety of greens all diced up nicely and served with white rice (RM6) or brown rice (RM6.50).
The type of greens and root vegetables that go into a bowl are basil, cilantro, sweet potato leaves, green beans, celery, radish and leek. The combination of vegetables with some dried tofu thrown in, adds texture and flavour to the dish.
You can either enjoy it as it is, or mix it with some green broth (RM3) that is served on the side.
To be honest, I did not like the broth. It tasted almost medicinal to me but my colleague Raymond enjoyed it tremendously.
Chan Kok Weng dishing out the aromatic green broth that is enjoyed as side dish to the lei cha
The broth is prepared by pounding a variety of herbs and greens such as mint leaves, basil, tea and peppermint.
Chan explained that there are about 10 different types of herbs required for the concoction.
A customer who had just ordered 26 packets of the lei cha to go, was observing my reaction as I took a spoonful of the green goodness, and laughed out loud.
“It is an acquired taste and not everyone appreciates the flavour,” said Chan Yat Moi, responding to my facial expression.
“But it is very good for the health.”
Yat Moi said she visited the stall once a week to order in bulk for school teachers at a school in Kajang.
“Sometimes I order for 30 people,” she said, adding that people either loved or hated the dish.
Chan, who hails from Ipoh, operates his stall inside Hoi Sum Kopitiam. The place is always crowded during lunchtime. Chan gets up at 4am everyday to go to the market to buy vegetables needed for the dish.
Of course, then comes the hard part where each vegetable has to be chopped into teeny-weeny pieces. This alone takes almost two hours to do.
All the condiments, nuts and grains are stir-fried together and mixed with the diced vegetables.
It is definitely a healthy option for those looking to have a simple meal brimming with goodness. The stall is open from 7am to 2pm.
For details, call 016-335 6639.
