As soon as we got our order the other day though, our whole staffroom was shocked and disappointed with the portion of the Lei Cha. It seemed that the portion did not match the price of RM7.00. A few of my colleagues weren't even full after they'd finished the entire packet of the rice! Some were also disappointed with the amount of soup that came with the rice.
My portion of Lei Cha
Well, my packet of rice felt very light. But when I emptied it into a bowl, I did get a sufficient amount of rice. My complaint was the vegetables - we were led to believe that there were 7 types of vegetables or ingredients to go with the rice. But because the vegetables were all mixed together, we couldn't tell whether there were really 7 different types at all!
2 days on, we were still talking our disappointment with the Lei Cha - mainly about the shrunken portion and the number or types of vegetables used. Well, I just thought they weren't very creative with their ingredients. Sure, local veggies may be expensive and in limited supply during the CNY season. But there could be other substitutes .... i.e. imported cabbages and carrots and leeks were in abundance in the market. So were there tofu and anchovies. Really a far cry from what it used to be when I last ordered it at the end of last year ...
The ingredients used to be so generous when I first ordered Lei Cha from this colleague!
And so I began hunting for the recipe for the Lei Cha broth ... and I think the best recipe was this one from Malaysian Vegetarian Food. There are pictures of the herbs on the blog and I think it would be a good guide should I ever want to experiment making my own. I'd like to keep a copy of the recipe here for my own reference.
Ingredients
Use a pair of sharp scissors,snip off the young leaves of the following herbs:
50 g Mugwort
20 g Sawtooth coriander(cut into 1 ” Strips,using scissors)
20 g Thai Basil
5 g Perilla
5 g Elephant foot grass( cut into 1″ strips,using scissors
1 tbs of green tea leaves(dry toasted) or Japanese green tea powder
1/2 tsp mushroom powder(optional)
Notice the total weight of the picked herbs is 100 g.
Do not cut or chop the herbs using knife as action like this will result in bruises on the leaves.
Wash the herbs thoroughly and proceed to the next step immediately.
Method
Prepare 1 cup of boiling water in the wok.
Plunge the herbs into the boiling water and bring to boil for 2 minutes.This is to prevent the leaves from turning black due to oxidation when the cut surface gets in contact with the oxygen in the air.
Add another 1/2 – 1 cup of bottled water and allow it to cool.
Blend the herbs with 1/4 cup of groundnuts and 1/2 tbs of toasted green tea leaves.Do not add too much tea leaves which will make the soup looks black.
A jade green herbal paste is now ready for the lei cha soup.
To prepare the lei cha soup,just add 3 tbs of jade green lei cha paste to 1 cup of hot tea.The concentration of the tea is up to individual.
Preparing the bitter paste
Ingredients
10 g Kulixin
5 g Daun Capa(optional)
5 g Pegaga(Optional)
Method
Steps for preparing bitter paste is the same as above except water to be added is 1/4 cup of water.
Do not add groundnuts to this bitter paste.
Add the bitter paste according to personal flavour.
*****
One of these days, I really have to try making my own lei cha.
Anyway, back home on that day, I heated up the soup for SIL; and she poured it onto her rice and ate it drenched. Well, thankfully she liked the rice and the soup. :))
Anyway, back home on that day, I heated up the soup for SIL; and she poured it onto her rice and ate it drenched. Well, thankfully she liked the rice and the soup. :))
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