Hakka Lei Cha Fan 

INGREDIENTS:

Lei Cha Soup Base:

220g small roasted peanuts 

100g toasted sesame seeds 

4 tbsp deep-fried garlic

150g stir-fried Thai basil leaves

60g mint leaves

60g coriander leaves 

100g stir fried Sayur manis

2 tbsp roasted tea leaves 

Dash of salt (to taste) 

1½ tbsp vegetable seasoning

Warm water

1 tbsp white pepper stock - Optional

Lei Cha Mixed vegetables:

250g fried julienne Chinese mustards 

250g diced french beans 

300g stir fried julienne Syur mani 

200g fried julienne Chinese leeks

300g julienne choy sum

Dash of garlic powder

1 tsp Golden Circle Sunflower Oil

Lei Cha Garnishing:

2 pcs Fortune Tau Kwa (to dice)

150g fried sweet Chai Po 
150g crispy fried dried shrimps/fried crispy small anchovies

150g small peanuts without skin (to roast)

50g fried garlic chips

FOR COOKING RICE:

2 cups of Royal Umbrella Thai Mixed Rice 
3 cups of water

COOKING DIRECTIONS:

For Lei Cha Soup Paste Preparation:

1.   Pluck all the young vegetable leaves, clean and drain dry. Julienne into small pieces. Stir fry the julienne basil leaves and sayur manis with some garlic powder or fresh garlic. 

2.     Roast the tea leaves (before blending with the roasted peanuts and toasted sesame seeds).

3.     Blend the peanut, sesame seeds and the roasted tea leaves till fine. Add in the fried sayur manis, basil, coriander leaves, mint leaves, salt, veggie seasoning powder (or chicken seasoning), pepper and ¼ cup of warm water.  Blend the mixture into fine thick flowy paste. Add more water for the right consistency of the paste. Set aside. (This is the Lei Cha Soup Base)

4.     Serving suggestions:  Put about 3 tablespoons of the blended Lei Cha Soup paste into a bowl and steep with some hot boiling water and it will become the soup (Lei Cha) to serve with Royal Umbrella Thai Mixed Rice.

For Lei Cha Mix Vegetables preparation:

1.     Wash the vegetables and julienne it into small pieces. 

2.     Stir fry each vegetable individually with a dash of garlic powder and some oil 

3.     Add your preferred seasonings and salt to taste. Dish up and set aside.

For Lei Cha Garnishing preparation:

1.     Sauté the chopped garlics with the Golden Circle sunflower oil.

2.     Add in the dried shrimps, preserved radish and stir fry until fragrant. Dish out.  

3.     Pan fry the diced Fortune firm tau kwa until golden brown. Season to taste with some salt and set aside.

To cook the healthy rice:

Wash and rinse the Royal Umbrella Thai Mixed Rice. Soak it for 15 minutes. Set as normal rice cooker mode and cook.   

Assembling Lei Cha for Serving:

1.     Scoop the Royal Umbrella Thai Mixed Rice into the bowl and top the rice with the assorted stir-fried vegetables.

2.     Garnish with peanuts, fried chai po, tau kwa and fried shrimps. 

3.     In another bowl, add in 3 tablespoons of blended Lei Cha soup paste. Pour in boiling hot water stir well and serve.