Posted in Meal Stories on August 22, 2005 by Wong Lin Chin |
When my friend Josephine approached me about contributing to The Weekend Chef, I immediately knew what I would be cooking. My favourite traditional Hakka dish, lui cha. My family is steeped in tradition, so my choice of dish was pretty much a given! I also thought it would be interesting to give the meal arrangement concept a twist, since all the other chefs used more than one dish to create a meal.
Read more...(268 words, 1 image, estimated 1:04 mins reading time)
Posted in Recipes on August 22, 2005 by Wong Lin Chin |
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
Read more...(357 words, 1 image, estimated 1:26 mins reading time)
