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Recipes

Thunder Tea Rice

Servings: 4
Cooking Time: 1 hour

INGREDIENTS

  • 300g Kinmemai Better Brown Rice
  • 450g water
  • 8 tbsp oil
  • 8 tbsp minced garlic
  • 250g long beans (chopped)
  • 250g white cabbage  (chopped)
  • 150g Chey Sim (chopped)
  • 150g Kai Lan (chopped)
  • 100g fried Ikan bilis
  • 200g fried Tau Kwa (cut into cubes)
  • 100g roasted cashew nuts

TEA SOUP PASTE

  • 30g Thai basil leaves (leaf portion only)
  • 20g mint leaves (leaf portion only)
  • 20g coriander leaves (leaf portion only)
  • 80g roasted peanuts
  • 50g roasted cashew nuts
  • 50g toasted sesame seeds
  • 2g dried mugwort leaves (Ai Ye)
  • 5g Chinese Tea leaves
  • 1 tbsp salt (adjust to taste)

INSTRUCTIONS

  1. Cook 300g Kinmemai Better Brown Rice with 450g water in rice cooker.
  2. In a blender, blend all the tea soup paste ingredients into a fine paste and set aside.
  3. Stir fry long beans, white cabbage, Chey Sim and Kai Lan, each with 2 tbsp oil and minced garlic.
  4. Once rice is cooked, plate rice with stir fried vegetables, fried ikan bilis, fried Tau Kwa cubes and cashew nuts.
  5. In a bowl add 2 spoons of tea soup paste, add hot water and mix well. Serve tea soup with rice.
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