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Leicha 客家擂茶

 

Vegan Hakka Leicha
Leicha – Assorted vegetables, tofu, pickled radish, cashew or peanut

Leicha 客家擂茶

The “Leicha” 擂茶 rice is a traditional hakka-chinese 客家 dialect group cuisine, back in the olden days, the common villagers and even soldiers in china considered “lei cha” rice as a rich source of nutrients and a medicinal food to fight against illnesses. it’s made with very simple, affordable, down-to-earth ingredients that are nutritious and generally good for our diet. For preparation leicha is not too complicated but involves a labour-intensive process of physically pounding and grinding the various ingredients into a fine texture with a thick guava thick wooden stick and a special deep leicha bowl; that’s why it’s called 擂 meaning “to pound or finely grind” but now day people grind leicha ingredients all in food processor  .

“Leicha” rice has become more widely found and popular in Malaysia and Singapore ! The reason is you either love it or hate it. i have to admit it’s quite an acquired taste.The most my family love is more mint leaves in the “lei cha” tea stock, having a minty taste in my rice yum ~

I always use my simple version of herb that i can easily get in my garden.

This is very healthy nutritions and delicious with many natural herbs.

Ingredients A

  • 2 cup Rice or Brown Rice
  • salt to taste

Ingredients B (soup)

  • 4 Tbsp Peanuts (skinned and toasted)
  • 4 Tbsp White sesame seeds (toasted)
  • A bunch of cuban majito mint leaves( from my garden) know as Pudina in India-
  • A bunch of Thai basil leaves (ocimum basilicum L. from my garden)
  • some coriander leaves-
  • 3 pcs of the bitter Jiapi (from my garden)
  • Some Artemisia vulgaris (mugwort) leaves (from my garden)It is believed that mugwort can cure hundreds of sickness or you can use 2 -3 carom leaves ( apple mints) if you don’t have mugwort.
  • Some Eryngium foetidium L.(sawtooth coriander)
  • Little bit of green tea powder and black pepper, salt to taste.

leicha pesto

Ingredients C (use any assorted vegetables you love)

  • Cabbage(diced) – 300 grams
  • Sweet potato leaves (diced) – 300 grams
  • Long beans (diced) – 300 grams
  • Chives flowers (diced) – 300 grams
  • Chinese choy sum (diced) – 300 grams
  • Start gooseberry(diced)-400 gm(sweet leaves or in chinese we called mani cai)
  • Fried organic tofu (diced) – 4 pieces
  • Pickled radish (chai poh) 100 grams
  • 1/2 bowl toasted Cashew or Peanuts
  • You can use as many different type of veggie you love
  • OR
  • You can try eat Raw ….dice all raw organic veggie (mm..I think i will try Raw leicha next time)
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Method

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  • Lei-cha soup – Use a special earthen-ware and grind the ingredients(B) with a special guava stick.
  • Add litter water while grinding to smoothen the paste.
  • OR the Alternate way is to put all ingredients(B) with little bit of water into a food processor and blend into paste. Add boiling hot water when serve.
  • Assorted vegetable – Heat oil, Stir fry assorted vegetables separately with a bit of salt until fragrant aromatic and cooked.
  • Heat oil and fry tofu till light brown and dish out.
  • Place Brown rice, assorted vegetables, tofu, pickled radish, peanuts into a big deep bowl.
  • Pour in hot leicha soup and serve.
  • You may also serve puffed rice, rice and soup separately if desired.
Vegan Hakka Lei cha
Place Brown rice, add on top with assorted vegetables, tofu, pickled radish, cashew into a big chinese bowl serve with hot green leicha soup (leicha tea) hihi 🙂 i use special big square bowl here…..
Click here for reuse options!
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Constantin Joshua
Constantin Joshua is founder and co-author of Veganlogy. He is a creative and multi-talented marketing consultant. He is a freelance writer who enjoys producing WOW contents. He is a chess champion, top sales, marketing talent and inspirational leader. Subscribe to Newsletter
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