Traditional Lei Cha - Recipes | The Star Online


Sunday, 21 September 2014 | MYT 11:41 AM

Traditional Lei Cha

    9-10 servings


  • Pounded tea paste
    100g peanuts, roasted and skinned
    160g Thai basil leaves
    80g mint leaves
    50g white sesame seeds, lightly roasted
    5g green tea leaves
    20g salt or to taste
    200ml water

    100g Chinese mustard (sawi, cai xin), blanched and diced
    100g French beans, blanched and diced
    100g leek, diced and sauteed in a little oil with garlic
    100g Chinese spinach (bayam, por cai), diced and sauteed in a little oil
    100g Chinese celery (daun sup or saderi), blanched and diced
    100g dried bean curd, diced, deep fried, and sauted with oyster sauce until fragrant
    100g peanuts, roasted and skinned
    200g dried anchovies (ikan bilis), deep fried
    50g preserved chopped radish (cai pu), fried with a little oil until fragrant
    50g white sesame seeds, roasted
    10 cups puffed rice* or cooked white or brown rice


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 when serving.

For the condiments

Cook the condiments separately and season with a little salt to taste.

To serve

Place a bit of everything into a bowl and pour hot lei cha to cover; you may serve rice and soup separately if desired. Serve hot. – Recipe from Ying Ker Lou

* Puffed rice is available from the cereal section of supermarkets, or baking ingredient shops.


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