Thunder Tea Rice
The Meatmen
November 21, 2016
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!
This recipe video is brought to you by Great Eastern Life. For more Live Great tips, visit them at greateasternlife.com/livegreat
This recipe video is brought to you by Great Eastern Life. For more Live Great tips, visit them at greateasternlife.com/livegreat
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Directions
1.
Wash and drain 1½ cups uncooked brown rice and cook with 3 cups water in rice cooker
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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)
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3.
Blend into smooth paste and set aside
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4.
Stir fry 100g chye sim / chinese mustard leaves with 1 tbsp oil and 1 tbsp minced garlic
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5.
Stir fry 100g round spinach with 1 tbsp oil and 1 tbsp minced garlic
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6.
Stir fry 100g sheng cai / romaine lettuce with 1 tbsp oil and 1 tbsp minced garlic
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7.
Stir fry 100g long bean with 1 tbsp oil and 1 tbsp minced garlic
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8.
Stir fry 50g basil leaves and 50g mint leaves with 1 tbsp oil and 1 tbsp minced garlic
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9.
Add 1 cup oil to wok, fry 2 tau kwa / firm tofu (cut into 2 cm cubes) to gold brown
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10.
Using the same oil, fry 100g ikan bilis / dried anchovy to gold brown
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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
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12.
Add a portion of each of the 7 topping to brown rice, top with roasted ground peanuts and serve with tea soup.
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