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Written by clarine chai

September 26, 2011 at 2:58 pm

Posted in Attractions, Hakka culture, Neiwan, People, Videos

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Hakka Lei Cha “pounded tea”

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Lei Cha (pounded tea) is an old hakka tradition. It is made by adding water to grounded green tea,  sesame seeds, peanuts, sunflower seeds and pumpkin seed. I tried a hand at pounding the ingredients in a ceramic bowl with a wooden pestle and it’s not easy – it took 3 of us some time to pound the mixture into fine powder.  Nonetheless, it was great fun.

There can be slight variations in the taste of Lei Cha at different teahouses based on the kind of tea and ingredients used. The one I had rice crisps in it and is really wholesome and healthy. I felt quite full after drinking 3 cups of it. You can also buy tins of lei cha powder as gifts to friends or to consume in the comfort of your home.  Each tin can make 12 full glasses of lei cha.

The boss of this teahouse is really friendly. When he found out that we were from SE asia, he started telling his travelling experiences in Malaysia and the food he has tasted.

Written by clarine chai

June 7, 2011 at 11:46 am

Hakka Temple

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The community centre is opposite a small Hakka temple which Neiwan villagers go to and pray. I was instantly blown away by the intricate design and carvings on the pillars and roof. Look at the ceilings, it is so colorfully painted, you think that you have entered a child’s bedroom instead. Here, huge drums and paper laterns with floral print gives this temple a touch of hakka culture.

Written by clarine chai

June 6, 2011 at 1:29 pm

How to tell whether it’s Good lu rou fan (braised pork rice)

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Lu rou fan. The homestay couple told us that good lu rou fan has to be cooked in a huge pot over and over again. Really good and famous old stalls do not wash their pots for as long as 10 years to retain the roasted taste. Shock! Shock! The first thought that flashed across my mind was – is it hygienic?? But I think he has read my mind before I could ask him. He explained that it’s safe because what is left on the bottom of the pot is burnt oil and re-cooking the oil at high temperatures each time will sterilize and kill whatever germs there is in the pot while adding on to the burnt and rusty flavor of good old lu rou fan! ;P alright I’m convinced!! No wonder lu rou fan from older stalls by the road taste so much better.

 

Written by clarine chai

June 1, 2011 at 10:30 am

Traditional hakka Mua Chee (Qi Ba)

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Qi Ba (known as mua chee in Spore) is served with the glutinous roll and peanuts unmixed. Locals showed us how to make it – the Hakka way. Cut them into strips, roll in peanut bits then use chopsticks to slowly twist it out into balls.. Truly authentic! (Whereas in Singapore we use scissors to snip into pieces). I really love the Qi Ba in Neiwan because I find it a lot smoother and chewier than the ones in Singapore. You don’t get that bloated feeling after eating it. Awesome!

Written by clarine chai

June 1, 2011 at 8:18 am