客家素擂茶 Modern Hakka Lui Cha

豆角300克、树仔菜300克、包菜300克、芥兰菜300克（以上材料全部切丝）、豆干2块、菜脯150克、眉豆200克、花生米150克（炒香）、养生健康糙米300克（煮成饭）、九层塔200克

九层塔150克、薄荷叶150克、芫茜2棵、艾草少许、炒香芝麻50克、炒香花生米100克

1.将眉豆先浸清水30分钟，洗干净，然后放入锅里，加入刚好盖过眉豆的清水煮至滚，改用小火，慢慢煮至软，加入少许盐和胡椒粉拌均待用。

2.豆干切小条形，先用油炸香，盛起待用。

3.菜脯碎清洗，滤干炒香待用。

4.全部菜分别用少许油、盐、胡椒粉炒至熟，盛起备用。

5.米洗干净，滤干水份，烧热锅加一汤匙油、盐1小匙，炒匀加少许麻油，盛起放进电锅里用适量的水煮成饭。

6.将擂茶料全部用搅拌机搅碎，倒入锅里，冲500克热水，加盖5分钟，就可供享用“新潮客家擂茶”。

Ingredients:

300g long bean, 300g Sabah sayur manis (Xu Zai Choy), 300g cabbage, 300g Kailan (juliennes all), 2 blocks harden tofu, 150g pickled radish, 200g black eye beans, 150g peanuts (toasted), 300g brown rice (cooked), 200g basil

Ingredients for Lui Cha:

150g basil, a50g mints, 2 stalks coriander, some Ai Chao, 50g toasted sesame seeds, 100g toasted peanuts

Method:

1. Soake black eye beans in water for 30 minutes, washed; and then boil in water and simmer until soften; season with dash of salt and pepper.
2. Cut tofu into strips and deep fry until fragrant.
3. Wash pickled radish and sauté until fragrant.
4. Sauté all vegetables separately with some oil, salt & pepper, set aside.
5. Wash rice, drain and then sauté with 1 tbsp oil, 1 tsp salt and drops of sesame oil before shift to cook in rice cooker.
6. Blend all Lui Cha ingredients in blender until fine, shift to a pot, soak in 500g boiling water, cover with lid for 5 minutes, dish out and serve with all other ingredients.