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Hakka Leicha

groups4 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 60 minsscheduleTotal: 90 minsoutdoor_grillStir-fry
Allergens:warningPeanutswarningSoywarningShellfishwarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

15 Steps Total
01
Preparation
00:00:44
  • Roast 110g peanuts in the oven
  • Remove the skin of roasted peanuts and set aside in a container
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Watch out

Keep an eye on roasting time, otherwise, the peanuts will burn and turn bitter.

Ingredients:Peanuts (110 g)
Tools:baking tray
02
Preparation
00:01:00
  • Roast 75g white sesame seeds in the oven
  • Transfer to a container once roasted
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Watch out

Sesame seeds are small and must be stirred frequently, otherwise, they will burn and turn bitter instantly.

Ingredients:toasted white sesame seeds (75 g)
Tools:baking tray
03
Active Cooking
00:01:15
  • Heat 1 tbsp oil in a pan, sauté 20g minced garlic until golden
  • Pour washed 300g rice into the rice cooker pot
  • Add the sautéed garlic, 1 tsp salt, and 350ml water to the rice
  • Mix well and cook according to standard settings
local_fire_departmentMedium-low heat to sauté garlic
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Watch out

Sauté the minced garlic over medium-low heat and stir constantly, otherwise, it will burn and turn bitter quickly.

Ingredients:oil (1 tbsp)minced garlic (20 g)white rice (300 g)Salt (1 tsp)water (350 ml)
Tools:panrice cooker
04
Preparation
00:01:47
warningStay safe

Curl your fingers inward when dicing and mincing ingredients with a sharp knife to avoid cuts.

  • Dice 150g winged beans
  • Finely chop 100g leeks
  • Dice 150g long beans
  • Finely chop 150g Chinese kale
  • Finely chop 150g chives
  • Pluck leaves of 200g sayur manis and rub them firmly to soften
  • Mince 50g soaked dried shrimps
  • Mix and finely chop 100g preserved radishes
  • Dice 3 pieces of firm tofu
  • Mince 50g garlic and set aside
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Watch out

Sayur manis leaves are fibrous and must be rubbed thoroughly and firmly, otherwise, they will remain tough and chewy after cooking.

Ingredients:winged bean (150 g)Leeks (100 g)longbeans (150 g)Chinese kale (150 g)Chinese chives (150 g)sayur manis (200 g)dried shrimps (50 g)preserved radish (100 g)firm tofu (3 piece)minced garlic (50 g)
Tools:knifecutting board
05
Active Cooking
00:03:36
  • Heat 1 tbsp oil in a wok and sauté 15g minced garlic until fragrant
  • Add 100g preserved radish and stir-fry until dry and fragrant, then remove and set aside
local_fire_departmentMedium heat
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Watch out

Stir the preserved radish continuously over medium heat, otherwise, once the moisture evaporates, it will burn quickly.

Ingredients:oil (1 tbsp)minced garlic (15 g)preserved radish (100 g)
Tools:wokspatula
06
Active Cooking
00:03:58
  • Heat the wok and add 1 tablespoon of oil, add 15g of minced garlic and sauté until fragrant
  • Pour in 50g of chopped dried shrimp and stir-fry
  • Add a little sugar and a little pepper to season
  • Stir-fry over low heat until you hear a crackling sound, then remove and drain excess oil
local_fire_departmentLow heat
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Watch out

Lower the heat to low after adding sugar, otherwise, the melting sugar will caramelize too fast and burn easily.

Ingredients:oil (1 tbsp)minced garlic (15 g)dried shrimps (50 g)sugarwhite pepper powder
Tools:wokstrainer
07
Active Cooking
00:04:31
warningStay safe

Wet tofu dropped into hot oil will splatter; keep a safe distance or use a wok lid to shield.

  • Add a bit more oil (2 tbsp) to the same wok
  • Add 3 pieces of diced tofu and pan-fry until golden on both sides
  • Add 100g leeks and stir-fry briefly, then season with an appropriate amount of salt and mix well
local_fire_departmentMedium heat to pan-fry tofu
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Watch out

Do not flip the tofu too early

wait until a firm golden crust forms on the bottom before turning, or the tofu will break apart

Ingredients:oil (2 tbsp)firm tofu (3 piece)Leeks (100 g)Salt
Tools:wokspatula
08
Active Cooking
00:05:02
  • Heat oil in a wok and sauté 10g minced garlic until fragrant
  • Add 150g diced winged beans and stir-fry
  • Season with an appropriate amount of salt, stir-fry until cooked, then remove
local_fire_departmentHigh heat quick stir-fry
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Watch out

Do not stir-fry the winged beans for too long to maintain their crisp texture.

Ingredients:oil (1 tbsp)minced garlic (10 g)winged bean (150 g)Salt
Tools:wok
09
Active Cooking
00:05:16
  • Heat oil in a wok and sauté 10g minced garlic until fragrant
  • Add 150g diced long beans and stir-fry
  • Season with an appropriate amount of salt, stir-fry until cooked, then remove
local_fire_departmentMedium heat
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Watch out

Long beans must be cooked through, otherwise, they will taste raw and grassy.

Ingredients:oil (1 tbsp)minced garlic (10 g)longbeans (150 g)Salt
Tools:wok
10
Active Cooking
00:05:33
  • Heat oil in a wok and sauté 10g minced garlic until fragrant
  • Add 150g Chinese kale and stir-fry
  • Season with salt, stir-fry until cooked, and remove (do not season vegetables too salty as they will be paired with preserved radish and dried shrimps later)
local_fire_departmentMedium heat
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Watch out

Do not season the vegetables too salty, otherwise, the final dish will become overly salty.

Ingredients:oil (1 tbsp)minced garlic (10 g)Chinese kale (150 g)Salt
Tools:wok
11
Active Cooking
00:05:47
  • Heat a bit more oil in a wok, sauté 10g minced garlic until fragrant
  • Add 200g softened sayur manis and stir-fry
  • Season with salt, stir-fry until cooked, and remove
local_fire_departmentMedium heat
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Watch out

Sayur manis absorbs oil quickly

use a bit more oil so it won't stick to the wok

Ingredients:oil (1.5 tbsp)minced garlic (10 g)sayur manis (200 g)Salt
Tools:wok
12
Active Cooking
00:06:06
  • Heat oil in a wok and sauté 10g minced garlic until fragrant
  • Add 150g chives and stir-fry
  • Season with salt, stir-fry until cooked, and remove
local_fire_departmentHigh heat quick stir-fry
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Watch out

Chives release water easily

stir-fry quickly on high heat until just done, or they will become soggy and yellow

Ingredients:oil (1 tbsp)minced garlic (10 g)Chinese chives (150 g)Salt
Tools:wok
13
Preparation
00:06:22
  • Prepare 30g Vietnamese cilantro, 40g basil leaves, 25g mint leaves, 30g asiatic wormwood leaves, 75g three-leaved acanthopanax leaves, and 1 small bowl of sayur manis
  • Heat oil in a wok, add all soup greens and season with a little salt
  • Stir-fry until fragrant and the raw vegetable smell is gone, then remove and set aside
local_fire_departmentMedium heat quick stir-fry
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Watch out

Stir-fry the soup greens only until they soften and become fragrant, otherwise, overcooking will darken their color.

Ingredients:vietnamese cilantro (30 g)Basil Leaves (40 g)mint leaves (25 g)asiatic wormwood (30 g)three-leaved acanthopanax (75 g)sayur manisoil (1 tbsp)Salt
Tools:wok
14
Active Cooking
00:07:41
warningStay safe

Hold the blender lid down securely when blending warm ingredients or liquids to prevent splashing and burns.

  • Put 75g white sesame seeds, 110g peanuts, 1 tbsp green tea leaves, and a little water into a blender and blend
  • Add the stir-fried soup greens
  • Add another 1.5 cups of water and blend until smooth into a vibrant green paste
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Watch out

If there is too little water while blending, the blades will stall

add water gradually until smooth

Ingredients:toasted white sesame seeds (75 g)Peanuts (110 g)green tea leaves (1 tbsp)water (1.5 cup)
Tools:blender
15
Active Cooking
00:08:35
warningStay safe

Handle boiling water and hot soup with care and grip the pot securely to prevent splashing and burns.

  • First place an appropriate amount of cooked garlic rice in the bowl
  • Neatly arrange the various stir-fried vegetable ingredients, preserved radish, and dried shrimp around the rice
  • Heat another pan and bring 500ml of water to a boil, then turn off the heat
  • Add 2 tablespoons of the previously ground Leicha soup base, mix well to make Leicha soup
  • When eating, you can add an appropriate amount of roasted peanuts to the bowl, pour Leicha soup over it, mix well, and consume
local_fire_departmentBoil water then turn off heat
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Watch out

Turn off the heat after the water boils before adding the soup paste, otherwise, continuous boiling will destroy the chlorophyll and turn the soup dark brown.

Ingredients:water (500 ml)
Tools:potbowl

groceryAll Ingredients

Peanuts110 g
toasted white sesame seeds75 g
white rice300 g
oiltbsp
minced garlic150 g
Salttsp
watercup
winged bean150 g
Leeks100 g
longbeans150 g
Chinese kale150 g
Chinese chives150 g
sayur manis200 g
dried shrimps50 g
preserved radish100 g
firm tofu3 piece
sugartsp
white pepper powdertsp
vietnamese cilantro30 g
Basil Leaves40 g
mint leaves25 g
asiatic wormwood30 g
three-leaved acanthopanax75 g
green tea leavestbsp

blenderAll Tools Needed

baking traypanrice cookerknifecutting boardspatulawokstrainerblenderpotbowl