KULAI (Johor), Aug 5 — “Look out for the big tree.” That’s basically the advice most locals offer when you ask them where to find the best lei cha in Kulai. It’s like...
, and half of those waiting in line won’t be dining in; they are grabbing their favourite stuffed treats for takeaway, to enjoy in the comforts of their own homes.
There are stuffed chillies and okra. Eggplant and bitter gourd. Tofu and bean curd skin. Truly, a feast of, you also order yourand drinks here. Then off you head to the main area of the restaurant where there are tables aplenty.Find your table and the servers will deliver thecan only be purchased at the front counter though; these are fried in small batches so they remain crispy and disappear quickly thanks to the eager takeaway customers.
Which is why sometimes you see some dine-in customers making a beeline for the counter when they see new trays ofIt’s a very democratic process, and sort of reminds one of the trolleys piled high with small bamboo steamers in a dim sum restaurant during morning rush hour; act swiftly or be left with nothing on your plate..
If these are the dry ingredients, then we are only missing the “wet” ingredient. Another server comes over with a canister of hot green broth that she pours into individual bowls for us.jiǔcéngtǎ and roasted peanuts. Other requisites include tea leaves, toasted sesame seeds, mint, cilantro and bitter lotus hearts.recipe is a closely guarded secret, only the restaurant owners would know the exact ingredient list and quantities.What we do know is that the resultant broth is as smooth as soy milk and as green as emerald. With a platter of freshly friedWe pour the hot green broth into the bowl of rice and chopped ingredients for a completeFull of fibre, it certainly tastes healthy.
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