Hakka Thunder Tea Rice
serves 4

I tried this exquisite Hakka dish many many years ago and have been addicted to its distinctive taste since.

When I was in KL, it was difficult to come by a really good an authentic Hakka thunder tea rice but now that I am in Johor Bahru, I can get really decent thunder tea rice at almost any food stall.  And I am very fortunate to be able to get my fix from a local vegetarian restaurant on weekly basis.   One of the many blessings of living in JB.

The key to a very good thunder tea rice is the soup.  To make the soup paste, one needs a special mortar and a guava-tree stick, otherwise a blender or food processor will do all the work.

Bon appétit!

 
Ingredients (for soup paste)

4 bundles of fresh basil (available at wet market)
2 bundles of peppermint leaves
1 tbsp black peppercorns
1 cup lightly roasted sesame seeds
2 cups lightly roasted peanuts
 salt

Accompanied with
garlic stir-fry with:
pucuk manis, de-stalked
long beans, finely chopped
cabbage, finely shredded 
fried firm tofu (tau-kua)
fried peanuts
preserved radish (chai poh)


Method:
1. To make the paste, grind all ingredients in a blender until all mixed thoroughly, add some water if the paste is too dry or thick.
2. Season with salt.
3. Add hot water to the paste make it into soup.
4. Serve with stir-fry veggies, tofu, peanuts, preserved radish and hot rice (brown rice preferred).

Ahhh... another satisfying Hakka meal!