• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 5 People
  • Difficulty Normal
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Recipe Description

This recipe and photo are courtesy of Goo Chui Hoong. She is the author of the Lite Malaysian Favourites Cookbook.

Recipe Ingredient

  • Tea soup:
  • 1 tsp cooking oil
  • 20 g garlic peeled and finely chopped, 2 cloves
  • 5 g old ginger peeled and finely grated, 1 cm
  • 1 tbsp tea leaves (Oolongti-kuan-yin variety)
  • 50 g Thai basil leaves
  • 30 g mint leaves
  • 30 g coriander leaves
  • 5 g guava shoots optional
  • 1/2 tsp salt
  • 60 g peanuts toasted, skinned and grinded finely
  • 1 tbsp white sesame seeds toasted and grinded finely
  • 50 ml water
  • 400 ml boiling water
  • Toppings:
  • 2 1/2 tbsp cooking oil
  • 60 g garlic peeled and finely chopped
  • 100 g firm or yellow tofu cut into 1 cm cubes
  • 100 g leeks sliced thinly
  • 100 g French beans sliced diagonally to 2 cm lengths
  • 100 g spinach
  • 90 g cabbage shredded finely
  • 70 g carrot,peeled and shredded finely
  • 80 g sweet preserved turnip (chyepoh)
  • 50 g peanuts skinned and toasted
  • Rice:
  • 480 g brown/multigrain rice cooked

Instructions

  1. To make the tea soup: Heat the oil in a frying pan. Sauté the garlic and ginger until fragrant. Add in the tea leaves, Thai basil, mint, coriander leaves, guava shoots and fry them until they are just wilted. Season them with salt. Put all the wilted leaves, ground peanuts and sesame seeds into a food processor, and blend then together until you get a smooth paste. Add the water if necessary. This grounded tea paste can be used in this rice recipe or stored in the freezer for future use.
  2. To brew the tea: Before serving, add 400 ml of boiling water to the tea paste in a teapot and leave it to brew. Add more water, if you prefer the tea to be more diluted.
  3. To prepare the tofu: Heat 1 tsp of oil in a frying pan. Sauté 1 tbsp of garlic until they become fragrant. Add in the tofu, leeks and stir fry them in a covered pan for 2 minutes or until they are soft. Season them with salt.
  4. To prepare the French beans: Heat 1 tsp of oil in a frying pan. Sauté 1 tbsp garlic until they become fragrant. Add in the French beans and stir fry in a covered pan for 2 minutes or until they become soft. Season them with salt.
  5. To prepare the spinach: Use only the tender leaves of the spinach and discard the tough stem. Heat 1 tsp oil in a frying pan. Sauté 1 tbsp of garlic until fragrant. Add in the spinach leaves and fry them until they are just wilted. Season them with salt.
  6. To prepare the cabbage: Heat 1 tsp of oil in a frying pan. Sauté 1 tbsp of garlic until fragrant. Add in the cabbage and carrots and stir fry them in a covered pan for 2 minutes or until they become soft. Season them with salt.
  7. To prepare the chyepoh: Mix the chyepoh together and rinse with water several times. Drain the chyepoh. Heat 1 tsp of oil in a frying pan. Sauté 1 tbsp of garlic until fragrant. Add in the chyepoh and fry till it becomes fragrant and dry.
  8. To serve: Serve the cooked rice in a deep plate. Place a portion each of assorted vegetable, preserved radish and toasted peanuts in the deep plate. Pour the tea soup over the rice just before eating.

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