Whispers of Emerald: The Quiet Thunder of Malaysia

In a era dominated by quick meals and bold tastes, one bowl softly speaks.

Thunder tea rice – lei cha fan – does not get its name from clamor but from the gentle mix of an age-old tradition.

It starts with the herbal freshness and concludes with nurturing goodness.

This is a dish belonging to the Hakka community, who brought seeds and tales with them as they journeyed afar from Hepo Village in China. They transformed what once grew untamed and resilient into sources of comfort, nourishment, and familiarity.

The brown rice with its nutty flavor is rinsed thoroughly under chilly water till the murky liquid turns crystal clear, before being steamed and garnished with various green veggies.

Dusky and iron-laden kailan, snappy and precisely cut French beans, cabbages resembling crumpled papers, pickled radish – piquant, briny, and forceful, buttery and solid tofu along with roasted peanuts that resemble small drums.

Every topping is prepared separately, allowing each one to create its own subtle melody.

At the core lies the tea paste. This concoction comprises basil, mint, and cilantro—leaves that were bathed in sunlight but are now softened by being boiled and frozen before being mixed with sesame and peanuts to create a paste as dark green as damp moss. It has an bitter taste, nuttiness, and aroma—a blend so evocative it feels like more of a recollection than just food.

Right before dining, add hot water to the green paste in a bowl, and the rising vapor carries an aroma reminiscent of gardens, something both recognizable yet indescribable.

You can ladle the broth-like mixture over your rice, allowing it to drench the plate, or enjoy it alongside as a dipping sauce.

"Thunder Tea Rice" doesn’t roar. Instead, it nurtures.

It guides you on how to savor meals at a slower pace, discover comfort in harshness, and how occasionally, the most silent plate can leave your hunger satisfied for longer periods.

Thunder tea rice

Ingredients

3 cups of brown rice or 10-grain rice

3 cups cold water

Tea paste

150 grams of Thai basil leaves along with their stems

75g mint leaves

50g fresh coriander

50g roasted peanuts

40 grams of toasted white sesame seeds

1 teaspoon of salt as needed

Toppings

200g kailan, chopped

200g French beans, diced

200g cabbage, sliced

200g salted preserved radish

200g roasted peanuts

200g extra firm tofu

¼ cup cooking oil

¾ tsp salt for seasoning

Directions

Wash the rice with cold tap water until the rinse water becomes clear.

Mix with three cups of cold water in a rice cooker and follow the manufacturer’s directions for cooking.

After cooking, let it sit for 10 minutes before loosening with a fork.

Heat up some water in a pot until it starts boiling. Quickly plunge the basil, mint, and coriander into the boiling water for about 30 seconds till they become limp.

Quickly move them into a bowl of cold water to keep their bright color.

Drain thoroughly, then blend in an electric mixer with the peanuts, sesame seeds, and salt until smooth, incorporating some warm water if necessary to achieve the desired consistency. Reserve for later use.

Warm up the oil in a frying pan over medium heat, then fry the tofu until it turns slightly golden brown on all sides.

Take out using a slotted spoon and let excess liquid absorb on kitchen towel.

Once cooled, cut into tiny cubes.

Set aside the oil for sautéing the vegetables.

Immerse the pickled radish in cold water for approximately 30 minutes to lessen the saltiness, then drain and keep it apart.

Sauté the kailan, French beans, cabbage, and pickled radish individually in a heated pan with some of the saved oil.

Sprinkle a small amount of salt over each portion according to your preference.

Sauté lightly to keep some crispness and bright hues, then remove from heat.

To serve, put one cup of prepared rice into a bowl then flip it onto a soup plate.

Arrange the toppings neatly around the rice, ensuring each one stands out in its individual section.

Place the tea paste in a different bowl.

Right before consuming, mix boiling water with the tea paste until it reaches a thin, soup-like texture – adjust the amount of water according to your preference.

Pour it over the rice and toppings, or sip alongside as a broth.