300g French beans, old vein tore off
300g choy sum
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)
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.
250g (or more) raw peanuts
150g dried shrimps, rinsed briefly
200g black-eyed peas, soaked in water overnight
a pinch of salt
1 block firm tofu, cut into long strips
150g sweet preserved radish, rinsed
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
30g ku ci (Solanum Deflexicarpum)
some boiled water
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.
6 bowls cooked white rice
Top the rice with some vegetables and side ingredients. Pour in tea soup to mix.