Thunder Tea Rice – 擂茶飯

Thunder Tea Rice, a commonly seen dish of Hakka origin is commonly found in local hawker centers and generally constitutes of a good mix of vegetables and protein served in yummilicious goodness.

For a start, to make it even healthier, we used brown rice for the additional fibre, which reduces high cholesterol levels, making a great dish for foodies with diabetes. We used a lot of green goodness for the topping, like chyesim, spinach, romaine lettuce, long beans, basil & mint leaves, tofu to mix with the tea soup paste.

A whole serving would be sufficient for a good meal, and satisfying without being too full. As our elders would enjoy it, so can you too!

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  • Servings: 4

  • Time: 1 hour

  • Skill: Easy

Ingredients:

    Brown Rice:

    1. 1½ cups uncooked brown rice

    2. 3 cups water

    3. Ingredients

      Tea soup paste:

      1. 1 cup mint

      2. 1 cup basil

      3. 1 cup coriander

      4. 20g ginger

      5. 1 cup toasted white sesame

      6. ¾ cup roasted peanuts

      7. ¼ cup chinese tea leaves

      8. 1 cup hot water

      9. 1 tbsp salt (adjust to taste)

      10. Ingredients

        Toppings:

        1. 100g chye sim / chinese mustard leaves

        2. 100g round spinach

        3. 100g sheng cai / romaine lettuce

        4. 100g long bean

        5. 50g basil leaves

        6. 50g mint leaves

        7. 2 tau kwa / firm tofu (cut into 2 cm cubes)

        8. 100g ikan bilis / dried anchovy

        9. ½ cup roasted ground peanuts

        10. 1 ¼ cups oil

        11. ½ cup minced garlic

        12. Salt to taste

        Steps:

        1. Wash and drain 1½ cups uncooked brown rice and cook with 3 cups water in rice cooker

        2. Add to blender 1 cup mint, 1 cup basil, 1 cup corriander, 20g ginger, 1 cup toasted white sesame, ¾ cup roasted peanuts, ¼ cup chinese tea leaves, 1 cup hot water and 1 tbsp salt (adjust to taste)

        3. Blend into smooth paste and set aside

        4. Stir fry 100g chye sim / chinese mustard leaves with 1 tbsp oil and 1 tbsp minced garlic

        5. Stir fry 100g round spinach with 1 tbsp oil and 1 tbsp minced garlic

        6. Stir fry 100g sheng cai / romaine lettuce with 1 tbsp oil and 1 tbsp minced garlic

        7. Stir fry 100g long bean with 1 tbsp oil and 1 tbsp minced garlic

        8. Stir fry 50g basil leaves and 50g mint leaves with 1 tbsp oil and 1 tbsp minced garlic

        9. Add 1 cup oil to wok, fry 2 tau kwa / firm tofu (cut into 2 cm cubes) to gold brown

        10. Using the same oil, fry 100g ikan bilis / dried anchovy to gold brown

        11. Add 2 big spoon of Tea soup paste to a bowl with 300ml of boiling water adjust depending on preference for soup and mix well

        12. Add a portion of each of the 7 topping to brown rice, top with roasted ground peanuts and serve with tea soup.