Lui Cha Fan (Hakka Vegetable-based Rice Dish)

Ingredients  :

250g young tapioca leaves (if preferred, sweet potato) shred finely
250g 'sayur manis' (shu zhi ye - in Mandarin; she chai choy in Cantonese)  squashed after washing so that some of the 'wax' from the leaves are removed
250g long beans, dice
250g leeks, shred
150g dried radish(choy poh), soak thoroughly and then chop finely
100g dried prawns, soak and chop
4 to 5 pieces pressed soybean cake(tow kua) cut into thin slices and fried
250g choy sam, shred finely


(any other vegetables can be used instead...it is a matter of preference...as long as you like the taste of the vegetable.  Some even used 'bitter' vegetables.)


100g basil leaves
1 tbsp tea leaves
120g roasted peanuts, skin removed
50g roasted white seame seeds
salt to taste
Cooked rice

Method:

Stir fry all the vegetables and dried prawns separately with a little oil.

Dish up into separate bowls and set aside.

Combine basil, roasted peanuts, roasted sesame seeds and  tea leaves.  Grind into a paste.

Add boiling hot water and mix together into a soup.

Keep soup hot for serving.

To serve  :

Dish up rice into individual bowls and top up with a little of each vegetable. 

Pour in the required amount of lui cha soup.  Serve immediately with a sprinkling of remaining roasted peanuts.