Thunder Tea Rice (擂茶饭)

A beautiful, soothing plant-forward recipe your Asian grandmother would love

Thunder Tea Rice (擂茶饭) is a traditional, plant-forward Hakka recipe that directly translates to ‘pounded tea rice’. Aptly named, the soul of the dish is the nutritious tea-based broth that fills this bowl of assorted vegetables and grains with a hearty, delicious gravy. In her recipe, Pamelia Chia uses seasonal vegetables in her dish, and you can also use whatever vegetables are available to you in your region. Have fun!

@nomies.coHere’s your daily reminder to eat your greens!!! 🥦🥦🥦 #sgfoodies #veggies #leichafan #recipe Full recipe in @pameliachia ’s new book Plantasia! Ingredients for 4 servings 40g sesame seeds 100g mixed herbs(Thai basil, coriander, mint) 2 tbsp matcha 160g 100% natural peanut butter 1 tbsp salt or to taste 1 tsp sugar or to taste Oil for deep frying 250g tempeh cut into cubes 250g firm tofu cut into cubes 35g dried shrimp 35g chopped preserved radish, sweet variant 250g baby spinach 250g green cabbage, roughly chopped 250g green beans Cooked brown or white rice

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Ingredients for 4 servings

40g sesame seeds
100g mixed herbs(Thai basil, coriander, mint)
2 tbsp matcha
160g 100% natural peanut butter
1 tbsp salt or to taste
1 tsp sugar or to taste
Oil for deep frying
250g tempeh cut into cubes
250g firm tofu cut into cubes
35g dried shrimp
35g chopped preserved radish, sweet variant
250g baby spinach
250g green cabbage, roughly chopped
250g green beans
Cooked brown or white rice

Full recipe can be found in Plantasia.