i believe many malaysian now like lui char..... because of promotion by those organic shops.... n through aunties!
But i believe many shop, especially those organic shop that sell hakka lui char do not know about hakka lui char
basically, the history of lui char can trace back to thousand yrs.... many version of story, but it exist since long long time in the southern part of china.
different area serve different type of lui char as well...
in malaysia, most of the lui char brought by our ancestor from jie xi, like - hor po, hoy fung, luk fung, hoy luk fung, etc
hence the lui char is quite similar, if you go other part in china and taiwan, the lui char is very much different!
2 main versions in all
1st version - this is what we all use to,
green tea + some fried green leaves + sesame + peanut + salt - all crushed using the tradisional tools + boiling water
serve with various type of fried vege that cut into small pieces + coy pu + peanut + fried hard yellow tofu + pop rice/fried sun dried glutinouse rice/ oily garlic rice
2nd version - this is hardly seen in malaysia
green tea + many beans + rices/pop rice + salt + veges + peanut + sesame- crushed + sugar + boiling water
serve like thick soup
i tasted this in taiwan and saw it in other part in china
in Klang Valley, i use to go to a few restaurants near ampang to have this authentic lui char last time.... now dunno whether they still selling!
any good recommendation?