Thunder Tea Rice (Lei Cha)
A Singapore-style Thunder Tea Rice (Lei Cha) — a savoury, blended herbal tea broth poured over steamed rice and topped with crunchy peanuts, tofu and pickled veg for a comforting hawker-style meal.
About this dish
Thunder Tea Rice, or Lei Cha, is a Hakka/Teochew comfort bowl that’s found both in heartland hawker centres and home kitchens across Singapore. Think of a steaming, savoury green tea-broth — made from toasted seeds, peanuts, beans and fresh herbs — poured over a bowl of fluffy rice and piled high with colourful toppings: crispy tofu, blanched greens, preserved radish and crunchy peanuts. It’s a healthy, aromatic dish that’s equally at home in a kopitiam lunch or a family potluck.
In Singapore you’ll find variations: some stalls in the heartlands serve a very rustic, nutty version while modern cafes might add quinoa or brown rice. The flavour profile is herby and umami with a toasty nuttiness from sesame and peanuts, bright pops from pickles or achar, and textural contrast between silky tofu and crunchy roasted beans — a lovely balance of textures and tastes that suits busy weeknights, light lunches or even supper after a late shift at the CBD.
This home-friendly recipe includes practical shortcuts used locally — matcha or quality green tea as a time-saver, and a blender instead of traditional mortar and pestle — while keeping the authentic toasted nut and herb backbone. Serve with sambal or achar on the side for extra punch; it’s a great option for health-conscious makan, vegetarian family dinners, or a nourishing meal after a long day in the office or at a hawker market stroll in Tiong Bahru or a heartland estate.
Ingredients
- 300 g jasmine rice (or mixed white + brown rice), rinsed
- 200 g firm tofu, cut into 2 cm cubes
- 80 g roasted peanuts (unsalted)
- 3 tbsp toasted white sesame seeds
- 50 g roasted soybeans or roasted split mung beans (optional, for texture)
- 1 large bunch (about 40 g) fresh basil leaves (Thai basil or sweet basil)
- 20 g fresh mint leaves
- 20 g coriander (cilantro) leaves with stems
- 3 spring onions (scallions), roughly chopped
- 1 thumb ginger (about 20 g), peeled
- 2 cloves garlic
- 1 tbsp matcha powder or 2 tbsp roasted green tea leaves (or 2 green tea bags brewed strong) — shortcut for traditional tea leaves
- 600 ml hot water (for blending broth)
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar (optional, to balance bitterness)
- 50 g preserved radish (chai poh) or achar (pickled vegetables), rinsed/drained
- 1 small bitter gourd or 150 g blanched spinach/greens, sliced (optional)
- 2 tbsp vegetable oil (for frying tofu and toasting)
- Chilli padi or sambal on the side (to taste)
- Lime wedges to serve (optional)
- Salt to taste
Step-by-Step Method
- Cook the rice: rinse 300 g jasmine rice until water runs clear and cook in a rice cooker with the recommended water. Keep warm while you prepare the toppings.
- Toast nuts and seeds: in a dry wok or frying pan over medium heat, toast 80 g peanuts and 3 tbsp sesame seeds for 3–5 minutes until fragrant and lightly golden. Transfer to a plate to cool.
- Pan-roast beans (optional): if using roasted soybeans or mung beans, dry-fry them in the same pan until aromatic and slightly crunchy. Cool.
- Prepare tofu and vegetables: heat 2 tbsp oil in a frying pan over medium-high heat. Pan-fry tofu cubes until golden on all sides (about 6–8 minutes). Remove and set aside. Blanch spinach or bitter gourd slices in boiling water for 30–60 seconds, then shock in cold water to keep colour.
- Make the Lei Cha broth: in a blender combine the cooled toasted peanuts and sesame, roasted beans (if using), 1 large bunch basil, 20 g mint, 20 g coriander, 3 spring onions, 1 thumb ginger, 2 garlic cloves and 1 tbsp matcha (or prepared strong green tea). Add 600 ml hot water and blend until smooth. If too thick, add extra hot water to reach a thin soup-like consistency.
- Season the broth: pour the blended mixture into a pot, bring to a gentle simmer for 2–3 minutes on low heat (do not boil vigorously). Stir in 2 tbsp light soy sauce, 1 tbsp sesame oil and 1 tsp sugar; taste and adjust with salt or more soy for umami. Keep hot.
- Assemble the bowls: divide warm rice into bowls. Arrange toppings in sections over the rice — pan-fried tofu, blanched greens, preserved radish or achar, extra roasted peanuts and sesame, and optional sliced cucumber.
- Finish and serve: ladle the hot Lei Cha broth over each bowl just before eating. Serve immediately with sambal or extra chilli padi, lime wedges and a side of iced barley or kopi if desired. Taste and adjust with more soy or chilli like a friendly zi char stall would.
Tips & Serving Ideas
- Shortcuts: Use good-quality matcha or strong brewed green tea if you can’t source roasted tea leaves — it saves time and is commonly used by home cooks in Singapore.
- Toast ingredients over medium heat and watch closely — sesame and peanuts burn quickly. Use a dry pan and shake frequently to get even toasting.
- If you prefer traditional texture, use a mortar and pestle to pound the nuts and herbs; a blender works great for busy weeknight cooking in HDB kitchens.
- Adjust bitterness and saltiness to taste: add a little sugar or extra soy sauce to balance bitter greens, and add sambal or sliced chilli padi for heat like you’d get at a kopitiam.
- Make-ahead: the toasted nut mix can be prepared and stored in the fridge for several days; blitz with hot water just before serving to make the broth quickly.
- Rice swap: use mixed grains or brown rice for a heartier, healthier bowl. Increase cooking water and time accordingly in your rice cooker.
- Leftovers: store broth and toppings separately. Reheat the broth gently (do not boil vigorously) and pour over freshly warmed rice for best texture.
- Shopping tips: most ingredients are available at NTUC FairPrice, Cold Storage or Sheng Siong; look for pre-roasted peanuts or packaged Lei Cha powder if short on time.
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