Thunder Rice Tea
Lui Cha / Lei Cha 擂茶 or Thunder Tea Rice is a Hakka dish I discovered at a vegetarian restaurant* in Malaysia. I was intrigued by the name of the dish, and always find a herbal soup very comforting. The freshness of the herbs (Thai basil and mint) was not only surprising and refreshing, I felt invigorated and incredibly healthy after eating it! I was so blown away by this dish, I had to ask the restaurant owner how the soup was made. She told me it is her mother's recipe simply made with basil, mint, green tea, and cashews–though traditionally roasted peanuts and toasted sesame seeds are used.
The Hakka people are nomadic Han Chinese descendants. Also known as "guest people" the Hakka do not have a province of their own and migrated from northern China to southern China centuries ago, and over time, emigrated throughout Southeast Asia and around the globe.
Legend has it that this dish was created over 2000 years ago by a doctor who cured soldiers from a mysterious plague. The Chinese words for “thunder” (雷) and “grind”/"pound" (擂) sound the same, and also refers to the sound of pounding or grinding the tea leaves, fresh herbs, and nuts with a pestle to make a nutrient rich green paste, although nowadays it is quicker to prepare it in a blender.
This soup is traditionally eaten on the 7th day of Chinese New Year, Yun Yut 人日 also known as Everyone's Birthday and healthy meal to balance out the rich, oily foods consumed during the festive period.
This recipe is derived from The Hakka Cookbook by Linda Lau Anusasananan (Makes 6-8 servings)
ingredients
3 cups (tightly packed) fresh Thai or Italian basil leaves
3 cups (tightly packed) fresh mint leaves
1/2 cup (tightly packed) cilantro or mugwort, leaves and stems
2 tsp neutral oil
1 tsp chopped garlic
1 Tbsp dried green tea leaves
6 black peppercorns
1 cup raw cashews, soaked in boiled water for 30 minutes and drained
1 cup cold water
4 cups boiling water
1 to 2 tsp salt (to taste)
TOPPINGS
Serve with an assortment of 7 toppings (very flexible)
Preserved radish or pickled mustard greens, finely diced
Long beans or string beans (fresh of cooked), cut into 1/2" segments
Roasted or deep-fried peanuts
Sauteed spinach, watercress, or chysanthemum greens
Tofu cake, cut into strips
Sauteed chopped baby corn or small cauliflower florets
Sauteed mushrooms – beech (shimeji) or enoki
Serve with freshly steamed rice plated in individual wide shallow bowls.
method
Coarsely chop basil, mint, and cilantro removing any thick woody stems. Set a 10- to 12-inch frying pan over medium-high heat . When the pan is hot, add the oil and rotate the pan to spread. Add the garlic and saute for 30 seconds until fragrant. Add the chopped basil, mint and cilantro; stir-fry quickly, about 30 seconds so the herbs retain a bright green color. Remove from the pan.
In a blender, finely grind the tea leaves and peppercorns. Add the cashews, the herb mixture, and cold water, and blend until smooth. Pour into a pot or pan with deep sides. Prepare a large serving plate with all the toppings.
Just before serving, turn the heat on to medium high and add 4 cups boiling water and season with salt. Stir until well combined.
Serve the soup in individual soup bowls alongside a wide shallow bowl with a heaped serving of freshly steamed rice. Guests customize their own bowls with a variety of toppings and then pour the herbal soup on top of everything. It's a personal preference whther to mix everything together or not.
Wishing you good health, happiness, and prosperity in the Year of the Horse!
*The restaurant was Yishensu - A Vegetarian Connoisseur. Lui Cha can also be found in hawker stands in Singapore and at some Hakka restaurants around the world
