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–+ servings

Ingredients

Yields: 4

Tea base

  • 1 l water
  • 2 pcs kombu
  • 3 pcs dried mushrooms - shiitake or shimeji
  • 250 ml boiling water
  • 10 g matcha powder
  • 2 tbsp vegetable oil
  • 30 g garlic - minced
  • 5 g ginger - or 2g ginger powder
  • 80 g thai basil
  • 30 g mint
  • 30 g coriander
  • 30 g Chinese - leaf celery
  • 80 g roasted peanuts
  • 20 g white sesame seeds

Condiments

  • 350 g sushi rice - or jasmine rice, rinsed to remove excess starch
  • 120 g long beans - sliced thinly
  • 200 g kailan - leaves and stalks separated and chopped into small pcs
  • 5 cloves garlic - minced
  • 2 tbsp oil
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp Chinese rice wine
  • 50 g Chinese salted radish - chai poh, roughly minced
  • 30 g dried shrimp
  • 100 g roasted peanuts
  • 1 tbsp furikake
  • 1 tbsp salted kombu - optional
  • 2 tbsp kerisik - toasted coconut, optional

Method

Tea base

  • Place the water, kombu, and dried mushrooms into a large pot, and bring it to a boil. Take it off the heat and place a lid on it. Let the kombu and mushrooms steep in it for at least 30 minutes, then remove the kombu and mushroom solids.
  • Meanwhile, bring the 250ml of water to a boil, and let it cool down for 1-2 minutes. Add in the matcha powder and whisk vigorously so the powder disperses through the water to make tea.
  • Pour the oil into a large pan, and place it over medium heat. Sauté the garlic and ginger in it until fragrant. Then add all the herbs to the pan (basil, mint, coriander, and Chinese celery), and saute until it all wilts. Transfer the sautéed greens into a blender, and add in the peanuts, sesame seeds, and the liquid matcha. Blend this until smooth. Pour the green liquid into the kombu stock, and bring to a boil. Take it off the heat and cover with a lid to keep warm.

Rice

  • Cook the rice in a rice cooker or pot until fluffy. (I prefer using a rice cooker, but if you’re using a pot, a 1:1 ratio of rice to water should do nicely, and cook it on medium-low heat for 20-30 minutes.)

Condiments

  • First, dry fry the salted radish and dried shrimps sepately in a wok or pan.
  • Once you’re done, start chopping and sautéing the vegetables. The vegetables should be cooked separately (so you end up with three separate condiments of long beans, kailan leaves, and kailan stems), but they go through the same cooking process—fry the garlic until fragrant, then add in the vegetables, and season with soy sauce, sesame oil, and rice wine. The kailan leaves take 1-2 minutes of stir frying, but the stems and the long beans take a little longer, around 3-5 minutes. When you’re done, place them in separate bowls.

Assembly

  • Place the rice in the middle of the bowl, and arrange the cooked vegetables and the rest of the condiments—salted radish, shrimps, peanuts, furikake, kombu, and kerisik—all around the rice. Serve it with the tea soup on the side, and when you’re ready to eat, pour the soup all over the rice and condiments and mix them all up!