A Cook In The Kitchen Is Surrounded By Generations Of Cooks.

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A cook in the kitchen is surrounded by generations of cooks. ⁣

This dish is called Choy Cha (translates to “vegetable tea”), a traditional dish that is only served on special occasions in my grandparents’ village. We fell in love with this dish instantly after our very first bite. 💙⁣

This heirloom recipe has been passed down from generation to generation – from grandma to mum, from mum to us. Preserving family recipe is one of the best ways to honour our heritage, which can be traced for decades into the past and future. 👵🏻👩🏻👧🏻👶🏻⁣

What’s your favourite family recipe?⁣

📜 𝑪𝒉𝒐𝒚 𝑪𝒉𝒂⁣

Makes 4 portions ⁣

1. Chinese spinach…250g⁣
2. Lettuce…half⁣
3. Chinese flowering cabbage (Choy Sum)…250g⁣
4. Cabbage…half⁣
5. Celery leaf…a handful⁣
6. Spring onion…4⁣
7. Glass noodle…2 handful⁣
8. Fried fish cake…a block⁣
9. Mint…2-3 sprigs⁣
10. Black sesame…4 tablespoons⁣
11. Peanut…4 tablespoons⁣
12. Parched rice/rice crispy ⁣
13. Pu Erh tea ⁣
14. Salt…a pinch⁣

1. Wash all the vegetables and fried fish cake, and chop them up finely⁣
2. Soak glass noodles in warm water until softens⁣
3. Grind black sesame and peanuts together finely⁣
4. Stir fry all the vegetables separately, set aside⁣
5. Stir fry chopped fried fish cake, glass noodle and spring onions together until cooked, set aside⁣
6. Boil some Pu Erh tea in a pot, add mint and ground black sesame seeds and peanut, season the broth with some salt ⁣
7. To serve, put a bit of different kinds of vegetables and glass noodle in a bowl, add the tea broth, and top with more black sesame, peanuts and parched rice (we used rice crispy as a substitute as parched rice can’t be found here unfortunately)