Spread the love

Hor Poh Pounded Tea Rice

河婆擂茶

Vegetable Ingredients
300g French beans, old vein tore off
300g choy sum
300g romaine
300g Chinese kale, skin peeled off from stalk
3 tbsp oil
15g dried shrimps (optional), rinsed briefly and chopped
a little salt
400g mint leaves
400g Thai basil
500g Sauropus androgynus (sayur manis)

Method
1    Cut French beans, choy sum, romaine and Chinese kale separately into small pieces.
2    Heat 1/2 tbsp oil in pan. Stir-fry dried shrimps till fragrant. Add French beans and a pinch of salt to stir-fry till cooked. Set aside.
3    Heat 1/2 tbsp oil in pan to stir-fry mint leaves and Thai basil.
Add a pinch of salt and stir-fry till the vegetables begin to wilt. Set aside.
4    Stir-fry remaining vegetables individually with remaining oil till cooked before seasoning. Set aside.

Side Ingredients
250g (or more) raw peanuts
some oil
150g dried shrimps, rinsed briefly
200g black-eyed peas, soaked in water overnight
a pinch of salt
400ml water
1 block firm tofu, cut into long strips
150g sweet preserved radish, rinsed

Method
1    Pan-fry raw peanuts (without oil) over low heat, stirring occasionally till the skin turns slightly charred. Let it cool slightly. Rub to remove the skin.
2    Heat 1/2 tbsp oil in pot to fry 30g chopped dried shrimps till fragrant, followed by black-eyed peas and a pinch of salt to stir-fry awhile. Add water and bring to boil over high heat. Reduce to low heat to simmer for about 30 minutes till tender. Set aside.
3    Heat some oil in pan to pan-fry firm tofu till golden brown. Set aside.
4    Heat some oil in pan to fry remaining dried shrimps till fragrant. Drain excess oil with kitchen towel.
5    Heat 1/2 tbsp oil in pan to fry preserved radish till slightly charred. Set aside.

Tea Soup Ingredients
8g Luk Bou tea leaves
10g toasted white sesame seeds
100g toasted peanuts
80g old ginger, peeled and sliced
30g fried anchovies
50g Thai basil
50g mint leaves
50g Sauropus Androgynus
(sayur manis)
30g ku ci (Solanum Deflexicarpum)
some boiled water

Method
1    Use a food processor if you do not have a large earthenware mortar with a stick made from guava trees. Add items sequently into the mortar: tea leaves, white sesame seeds and
peanuts. Grind coarsely with a wooden stick. Then add old ginger and fried anchovies to grind. Lastly, add Thai basil, mint leaves, sayur manis and ku ci. Grind them into a paste. Make timely addition of plain boiled water if using a blender.
2    To consume, pour hot boiling water onto the tea paste and stir well.

Other Ingredient
6 bowls cooked white rice

Assembly
Top the rice with some vegetables and side ingredients. Pour in tea soup to mix.

蔬菜用料
四季豆300克,撕去老筋
菜心300克
油麦菜300克
芥兰300克,削除梗的老皮
油3汤匙
虾米15克(随意),略沖洗,切碎
盐少许
薄荷叶400克
泰国九层塔400克
树仔菜(马尼菜)500克

作法
1    将四季豆、菜心、油麦菜和芥兰各别切成小块状。
2    锅中烧热半汤匙油,放入虾米碎爆香。加入四季豆和少许盐翻炒至熟,出锅待用。
3    锅中烧热半汤匙油,放入薄荷叶和泰国九层塔翻炒。加入少许盐翻炒至蔬菜断生,出锅待用。
4    其余蔬菜分开用剩余的油炒熟和调味。出锅待用。

配料
生花生250克或更多
油适量
虾米150克,略冲洗
眉豆200克,浸水隔夜
盐少许
清水400毫升
豆干1块,切长条
甜菜脯150克,洗净

作法
1    干锅烧热,以小火炒香花生。用锅铲时不时地搅动至外皮稍微变色。稍微放凉,用手搓擦去皮。
2    锅中烧热半汤匙油,放入30克剁碎的虾米爆香,然后放入眉豆和少许盐翻炒片刻。倒入清水,以大火煮至滚沸。调至小火,焖煮约30分钟至熟软,待用。
3    锅中烧热适量油,放入豆干条煎至金黄色,出锅待用。
4    锅中烧热适量油,放入其余的虾米爆香。出锅后放在厨房纸巾上吸走多余的油。
5    锅中烧热半汤匙油,放入甜菜脯炒至微焦,出锅待用。

擂茶汤料
六堡茶8克
炒香白芝麻10克
炒香花生100克
老姜80克,去皮切片
炸江鱼仔30克
泰国九层塔50克
薄荷叶50克
树仔菜(马尼菜)50克
苦刺心30克
沸水适量

作法
1    如果没有擂茶钵和番石榴棍,可用电动搅拌器取代。依序将茶叶、白芝麻和花生置于擂茶钵中,用擂棍略擂转。然后加入老姜片和炸江鱼仔擂转。最后加入泰国九层塔、薄荷叶、树仔菜和苦刺心,擂转成糊状。若用电动搅拌器,适时地加入些白开水。
2    要吃的时候才往茶泥中冲入滚烫的水调匀,以免茶汤变凉。

其他用料
白饭6碗

组合
在白饭上铺上适量蔬菜和配料,倒入热茶汤拌匀,即可享用。

lc-4
wake up!

it’s food o’clock!

black-dots

“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

equinox-3