Sunday, 21 September 2014 | MYT 11:39 AM

Lei Cha Salad

    4-5 servings


  • Pounded tea paste
    50g peanuts, roasted and skinned
    80g Thai basil leaves
    40g mint leaves
    25g white sesame seeds, roasted
    5g green tea leaves
    salt to taste
    100ml water

    Salad (for each serving)
    200g carrots, peeled and julienned
    200g white radish, peeled and julienned
    50g French beans, blanched and diced
    50g Chinese mustard (cai xin), blanched and chopped
    50g Chinese celery (daun sup or saderi), blanched and chopped
    50g leek, diced and sauteed in a little oil with garlic
    50g Chinese spinach (bayam, por cai), diced and sauteed in a little oil with garlic
    50g dried bean curd, diced, deep fried, and sauted with oyster sauce until fragrant
    50g Thai basil
    50g ginger, peeled and julienned
    5 tbsp roasted sesame seeds
    5 tbsp roasted peanuts

    200g plum sauce
    200g pounded tea paste
    5 tsp sesame oil


For the pounded tea

Grind the ingredients with the special earthenware bowl and guava stick for making lei cha, adding a little water while grinding to smoothen the paste. Alternatively, use a granite mortar and pestle, or put all the ingredients with a little water into a food processor and blend into a thick paste. Add hot water to get the desired thickness.

To serve

Mix the sauce ingredients together. Arrange all the salad ingredients on a round plate, drizzle the pounded tea and sauce over, toss to mix well. – Recipe from Ying Ker Lou

Tags / Keywords: Food , Cuisine , Hakka , Traditional , Lei Cha , Salad , Vegetarian


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