Lei Cha Lunch At Mdm Tsong's Place

Two weeks after our hi-tea at Holiday Inn, Mdm Tsong, Siew Hong and I met again for another meal last Friday. This time was a completely different experience--Mdm was hosting the gathering at her place and we prepared lei cha together.

My two seniors were in charge of the purchase and doing necessary early work. I brought some pucuk manis from my garden. Then we continued the preparations. Siew Hong who had backache sat at the dining table

while I stayed in the kitchen to cut the vegetables or pluck the leaves.

Mdm Tsong began the cooking part.

She told us that nowadays she seldom cooked as she always ate at her kindergarten or her daughter's house. For this lunch, she had to get a new bottle of oil, some rice and tourred a few markets to buy the ingredients, some of which were not easy to find.

After a short while, the executive chef's shirt was wet and she quickly got changed in order to let me take a picture of her in a pose.

To ensure the quality and authenticity of this Hakka speciality, not only she was generous with the ingredients regardless of cost, she also did not compromise on the freshness.

The sous-chef who had got her job done also offered a helping hand at the gas stove.

Yan Ping, Mdm Tsong's cell member who had been appointed as chef de partie (station chef) to grill peanuts in her house, joined us later. Being the youngest among these capable cooks, I happily played my role as commis de cuisine (kitchen apprentice).

After the vegetables, yellow beancurds with dried shrimps, etc were fried separately in the wok, it was the herbs' turn to perform.

Their stage was in the blender. Not having cooked lei cha for three years, at first, it was difficult for Mdm Tsong to catch the good proportion of the mint, basil, coriander, celery, dried tea leaves, ground nuts, sesame, powdered anchovis and hot water, especially when she was surrounded by three faces eager to learn the recipe.

She boiled the dark green flagrant mixture with more water and asked us to start serving.

When the dishes were displayed in different plates, they formed a beautiful picture on the table. When eating alone at home, I enjoy all-vegetarian food. It is only when I socialise that I go for all kinds of meat. That day, I was glad to find back my herbivorous nature.

Lei cha has been in the list of my favorite dishes since I first tasted it in 2002 during a fund-raising event. Though that one was also homemade, it was of course far behind this one specially cooked for good friends.

Mdm Tsong remained in the kitchen to try a few more times to improve her soup. Not serving extra rice, I kept adding vegetables and pouring soup which was getting tastier. As a result, my bowl was not empty for more than half an hour. Yan Ping, Siew Hong and Mdm Tsong's son Loke Yen were also great supporters of this yummy lei cha.

Yan Ping's husband Dr Richard, Bee Lan and Sis Grace were also invited and turned up later. More than ten people savoured the healthy meal, which was worth the time, work and effort for the preparation. And I appreciated very much the occasion to have fellowship with my sisters in Christ during the whole afternoon.

Ping, I know your mouth is watering. Mdm Tsong let me "tapao" some soup paste and it is in the freezer. Wait for me to cook lei cha for you and Mum very soon!