Tell you a secret: Those pure Foo Chow Chinamen never like Rey Chai!
Written by Money Tai Tai
These were the herbs I harvested from my own garden to prepare the following Rey Chai soup base:
Green Japanese Shiso, thanks to Ambi San of Auckland who gave me this Shiso seeds.
Took cooler season and lots of rain to produce this healthy leaf!
Indian Mint
Purple Shiso
Fake Cilandro
Mint
I used Genovese basil, helped to mellow the Rey Chai
Fennel leaves
Ai Leaves
Ku Lik Sin
Jiu Gu Lan: Dried inside the car under hot sun
Pine nuts
Black sesame seeds, washed and dried under sun inside the car too.
Note: Oups.... forgotten to take photo of dried ikan billis, washed and dried under sun inside the car. After that blending the ikan bilis to powder form.
Rey Chai Soup Base:
With the above ingredients, use a blendtec blender to grind them into paste, with the little water added. Boil and ready to serve. Special thanks to Angela to bring over her 3 horse power blendtec blender to make this soup base sucessfully done.
Dried Ingredients:
Tofu
Celery
Kai Lang Chai and Bitter mustard (picture omitted here)
Toasted black sesame seeds
Four angles beans
Cabbage
French beans
Minced pickled white raddish
I used Tian Mai instead of money chai, as money chai is not suitable to those older and heart problem folks
Fried tofu with sesame seeds
Use salt, garlic, ikan billies powder and black sesame oil sparingly to fry all the vegetables
Although it is very expensive but I prefered pine nuts as it mellowed the rey chai soup base, the nut is also not as hard as peanuts.
For garnishing
Fried four angles beans
Use minced shrimps to fry this white raddish pickles.
Optional: Don't use it if you have heart problem guests.
Fried cabbage
Tian mai
Bitter mustard
Rice
Optional: For heath reason should use coarse rice or red rice
Picture forgotten to take: Fried Kai Lan Chai
Rey chai soup base
Yummy Rey Chai prepared by a Foo Chow!
Special thanks to Mama Hung of JB (MIL of my sister) who taught me how to prepare Rey Chai since two years ago.
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