Good Friday & Lui Char

Rant: It is common practice to give up something during Lent and Good Friday. Honestly, I haven't been able to keep up with the usual abstinence on Fridays. However, we were determined, for Good Friday. Began the day early and went to work. A lot of people took the day off (it's not a Public Holiday here in the U.S. - separation of religion & State...blah, blah, blah) but I decided to leave early anyway. Mass at 3 p.m. was long, as it was bilingual (Spanish & English). I didn't mind that but the worst part was kids who couldn't keep still and talked throughout the service. Though difficult, I held my tongue and didn't say anything to the Grandma in front of me. Clearly, her efforts to silence her grandkids were futile. I didn't think that she would achieve anything by asking the kids to keep quiet and proceed to kiss them continuously at the same time. It was the most "contradictory" parenting style I've ever seen. If my Ah Ma/Grandma was there, those kids would have a few rattan markings on their butts.

What's for dinner?

Good Friday and the decision to abstain from meat was a good excuse to eat Lui Char or tea rice again. Lui Char is a vegetarian dish typically eaten by the Chinese sub-group --Hakka. Adrian is Hakka, my Mom is half-Hakka so what does that make me? 1/4 Hakka + 3/4 Hokkien. But when it comes to food, thou shall not discriminate. As long as it is delicious, we shall eat it!

Preparing the ingredients for Lui Char takes a lot of effort. Thank goodness Adrian is very handy in the kitchen.

Yes, they do sell lesung batu (pestle & mortar) here in the U.S. I wouldn't have carted it all the way from Malaysia. It's way too heavy. So, here is the most important ingredient for you to stir-fry all your veggies e.g. asparagus, beans, tofu, leek, etc. in -- dried shrimp.

Another tedious routine, cleaning the ikan bilis (anchovies). Lui Char isn't a lui char without anchovies.

Phew! Made it. Here are the ingredients.

Fry the minced radish until fragrant.

Divide the dried shrimp. Stir-fry the veggies (except for the tofu & leek), separately with the dried shrimp.

Preparing the tea/soup...

Fry anchovies until golden brown.

Grind them in the food processor.

Add them into a pot of boiling water. Tip: I usually use Kwan Yin (hi-grade) tea leaves and some dried mint leaves for the soup. A great shortcut! Adrian said the taste is similar to the Lui Char he used to eat in Malaysia, just not as bitter. But, less bitter is my preference :)

Spoon cooked rice into a bowl.

Invert in a bigger bowl and add all the cooked ingredients.

Scoop some tea/soup into the bowl and it is ready to be eaten!