Preparation Time: 2 hours
Serves: 6
Ingredients
Soup
- 1½ tbsp of Chinese tea leaves
- 10 peppercorns
- 5 stalks of mint leaves
- 4 pieces of saw tooth coriander leaves
- A few pieces of ku ci xin leaves (optional)
- ½ small bowl of peanuts, toasted
- ½ small bowl of sesame seeds, toasted
- 4 stalks of basil
- 1 cup of water
- Boiling water
- Pinch of salt
Vegetables
- 500g of mustard green, shredded
- 500g of Chinese kai lan, shredded
- 300g of chives
- 400g of French beans, cut into 1cm pieces
- 500g of sayur manis, shredded
- 5 stalks of leek, cut into 1cm pieces
- 4 pieces of beancurd, cut into cubes
- 120g of preserved radish, diced
- 200g of black-eyed peas, boiled until soft and drained
- 300g of dried shrimps, soaked and chopped (omit for vegetarian)
- Garlic, chopped
- Small onions, chopped
- Salt
Garlic Rice
- 2 cups of rice
- 1 tbsp of garlic, chopped
- 1 tbsp of small onion, chopped
- 2 tbsp of oil
- 2 tbsp of salt
- Water
Toppings
- 300g of peanuts, toasted
- 100g of sesame seeds, toasted
Method
Soup
- Put the Chinese tea leaves and peppercorns into a deep lui cha pot and grind with a guava stick until it’s finely crushed.
- Add in the rest of the leaves, peanuts and sesame seeds and continue grinding.
- Gradually pour in the water, while still grinding until it forms a fine paste.
*Alternatively, you could use a blender for the above steps. - Before serving, add in the salt, pour in the boiling water and cover with a lid for about 10 minutes.
Vegetables
- Sauté the preserved radish until fragrant and lightly fry the beancurd. Set both aside.
- Sauté the leek with the beancurd, a portion of the dried shrimps and salt.
- Cook each of the other vegetable separately with garlic, onions, dried shrimp and salt.
Garlic Rice
- Wash and cook the rice with the salt.
- Sauté the garlic and onion. Add the oil to the cooked rice and mix well.
Food Notes
To Serve
- Put a serving of rice in a bowl. Add the fried vegetables and top it with the toasted peanuts and sesame seeds and pour in the soup. Serve hot.