Thunder Tea Rice

Green is good – with wonderful toppings like chye sim, tau kwa, cashew nuts, ikan bilis and more, this mouthful combination of Thunder Tea Rice is not only tasty, but also healthy for a family weekend meal!
Chopping and preparation of the ingredients take some time, but result is worth it. We chose to use Kinmemai Better Brown Rice as a fluffier, and lighter brown rice. Without the help of any additives or chemicals, their gentle buffing technology helps to take away the coating, so each grain is able to retain its nutrients along with all its great flavours.
A wholesome meal that satisfies without compromising on being too full, this dish is a winner.
#themeatmensg #greateats #healthyrecipe #greens #hakka #kinmemai #thundertearice#kinmemairice #kinmemairicehk 

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Ingredients

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300g Kinmemai Better Brown Rice
450g water
8tbsp oil
8tbsp minced garlic
250g long beans (chopped)
250g white cabbage (chopped)
150g Chey Sim (chopped)
150g Kai Lan (chopped)
100g fried Ikan bilis
200g fried Tau Kwa (cut into cubes)
100g roasted cashew nuts
Tea soup paste:
30g Thai basil leaves (leaf portion only)
20g mint leaves (leaf portion only)
20g coriander leaves (leaf portion only)
80g roasted peanuts
50g roasted cashew nuts
50g toasted sesame seeds
2g dried mugwort leaves (Ai Ye)
5g Chinese Tea leaves
1tbsp salt (adjust to taste)

Directions

1.

Cook 300g Kinmemai Better Brown Rice with 450g water in rice cooker.
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2.

In a blender, blend all the tea soup paste ingredients into a fine paste and set aside.
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3.

Stir fry long beans, white cabbage, Chey Sim and Kai Lan, each with 2 tbsp oil and minced garlic.
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4.

Once rice is cooked, plate rice with stir fried vegetables, fried ikan bilis, fried Tau Kwa cubes and cashew nuts.
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5.

In a bowl add 2 spoons of tea soup paste, add hot water and mix well. Serve tea soup with rice.
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