Hakka dishes can sometimes be such an enigma. The first time I tried Lei Cha years ago I fell in love so hard with it.
Something quite magical about a dish of rice with and assortment of vegetables and side dishes that one mixes with a savoury and incredibly fragrant 'Tea' made out of careful blend of fresh herbs and seasonings.
Traditionally Lei Cha (or Lui Cha) is cooked white or brown rice (choose brown for more texture) served in a bowl with 4-6 side dishes of gently sauteed chopped vegetables - French beans, bean sprouts, long beans, siew pak choy, chinese kale, chinese cabbage (often an intended mix of mild and strongly flavoured veges), slices of Yau Char Kuai (or Tofu), crisp fried peanuts and chopped salted Chinese cabbage.
The hot tea is made by grinding a mix of sesame seeds, and leafy herbs like sweet basil and others in hot water. This hot tea is then commonly given in a small pot on the side.
Eating it is also somewhat an interactive affair, requiring the diner to augment the bowl with varying amounts of this herbal savoury tea. Some prefer it with just enough tea and some prefer an almost soupy mix.
Personally I prefer my bowl of mixed goodies slightly wet (but not dripping) and leaving it for a few minutes for the rice to soak up all the punchy green flavours of the tea. What ever remaining soup I often finish off on its own.
Give it a try, you might like it.
Something quite magical about a dish of rice with and assortment of vegetables and side dishes that one mixes with a savoury and incredibly fragrant 'Tea' made out of careful blend of fresh herbs and seasonings.
Traditionally Lei Cha (or Lui Cha) is cooked white or brown rice (choose brown for more texture) served in a bowl with 4-6 side dishes of gently sauteed chopped vegetables - French beans, bean sprouts, long beans, siew pak choy, chinese kale, chinese cabbage (often an intended mix of mild and strongly flavoured veges), slices of Yau Char Kuai (or Tofu), crisp fried peanuts and chopped salted Chinese cabbage.
The hot tea is made by grinding a mix of sesame seeds, and leafy herbs like sweet basil and others in hot water. This hot tea is then commonly given in a small pot on the side.
Eating it is also somewhat an interactive affair, requiring the diner to augment the bowl with varying amounts of this herbal savoury tea. Some prefer it with just enough tea and some prefer an almost soupy mix.
Personally I prefer my bowl of mixed goodies slightly wet (but not dripping) and leaving it for a few minutes for the rice to soak up all the punchy green flavours of the tea. What ever remaining soup I often finish off on its own.
Give it a try, you might like it.
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