TERRIFIC THUNDER TEA RICE/ HAKKA-STYLE LEI CHA FAN: GREEN GOODNESS IN A SCRUMPTIOUS PLANT-BASED AND WHOLE GRAIN MEAL
A humble yet deepy delicious bowlful of goodness known as Thunder Tea Rice, or Hakka-style Lei Cha Fan– “Lei” means both “thunder” and to “grind” in Chinese, “Cha” means tea and refers to the tea broth, and “Fan” means rice. Making this from scratch at home is a true labour of love, as the various components have to be individually prepared and one can elect to use the best possible ingredients. However, once all the elements are in place, this means you have a week’s worth of plant-based green goodness at the ready to pull together for a scrumptious whole grain meal. Very versatile, you can choose to prepare all of the components for a sublime spread fit for a prince, or just some of the components for an everyday bowl that will still be enjoyed by everyone who eats it. Any which way, it’s a thunderingly flavourful meal!
Rather then the usual white rice or brown rice, Joycelyn uses organic black rice (for the extra boost of anti-inflammatory properties, anthocyanin antioxidants, and fibre), as well as the ancient supergrain farro, which adds a hearty texture and nutty flavour. Instead of water, this whole grain base is absorption method-cooked in flavourful dashi.
Carefully hand-chopped vegetables including cabbage, long beans, chye sim, and leeks are individually stir-fried with garlic and minced hae bee(dried shrimp). Seared tau kwa(firm tofu), chye poh(preserved radish), crispy ikan billis(whitebait), and black beans add even more satisfaction to the bowlful. Garnishes including crunchy fried shallots, fried garlic, and roasted peanuts add further textural interest.
The Tea Broth:
A luxurious take on the typically thin street/hawker food version, this beautifully jade-hued broth is based on quality matcha powder, as well as fresh herbs including basil, coriander, and mint. The creaminess comes from roasted peanuts and sesame seeds, whilst the savouriness is thanks to dashi, hae bee, and ikan billis.
EXQUISITE HANDMADE SPINACH DOUGH FOR DUMPLING SKINS/WRAPPERS
While good quality shop-bought dumpling skins make for wonderful potstickers and are a highly accessible modern day convenience, the handmade hot water-hydrated dough is quite a different animal; pleasingly resilient, pliable, and toothsome. It’s no wonder it’s beloved by guōtiē aficionadoes.
DELICIOUS TRUFFLE SALSA, MUSHROOM, FERMENTED BLACK GARLIC AND SPINACH DUMPLING
A vegetarian dumpling bursting with a filling that’s meatily satifying. A combination of fresh and dried shitake mushrooms is gently braised in the flavourful dried mushroom soaking liquor and premium light soy sauce, then finished off with kombu, truffle salsa, and probiotic fermented black garlic. Once cooled, the naturally umami filling is bundled up in dramatically emerald green handmade spinach wrappers.
WONDERFULLY AROMATIC AND PERFECT DONENESS DRUNKEN EGG
Eggs cooked to a perfect doneness with tender whites and jammy yolks are doused and steeped slowly in a wonderfully aromatic marinade of smoky tea and Shao Hsing rice wine, infused with dried tangerine peel, spices, ginger, and goji berries. The simple egg thus becomes an absolute thing of beauty.
Suitable for All Levels (Novice/Intermediate/Advanced)
Maximum of 20 participants
CHEF JOYCELYN SHU
Programme Line Up
- Chef will demonstrate all recipes and bring home a recipe pack.
- All participants will receive a copy of Chef Joycelyn Shu’s ‘Nostalgia Is The Most Powerful Seasoning’, a collection of essays about some of her most memorable moments in the kitchen.