Buddha's Delight / Nam Yee Loh Hon Chai 南乳罗汉斋
I wanted to expand my repertoire on cooking vegetarian dishes. This is to cater for the days when we need to observe a strict vegetarian diet, for example the birthdays of Goddess of Mercy or some other Buddhist ceremonies. In the past, for days which we were required to be vegetarians, we often ended up boiling plain porridge and eating canned vegetarian food. I have been lagging far behind where cooking vegetarian food is concerned. Something which I intend to remedy in the near future.
Loh Hon Chai is a well known vegetarian dish of Buddhist cuisine. Some people called this dish the Buddha's Delight. There are many variations to cooking this wonderful dish which consists of various vegetables cooked together.
Today, I am trying out this Loh Hon Chai recipe using nam yee, a reddish fermented bean curd with a distinct flavour which is unique.
Fermented red bean curd
6 slices ginger
2 cubes nam yee ( reddish fermented bean curd )
2 tbsp cooking oil
200g Chinese cabbage, cut into pieces
100g carrot, cut into slices
8 mushrooms, soaked until soft and marinate with 1 tsp oil and 1 tsp sugar
30g dried lily bubs, soaked and squeeze dry
2 long bean curd sticks, soaked and cut into sections
10g cloud ears or wan yee in Cantonese
150g broccoli, cut into small florets
20g glass noodles, soaked until soft and drained
Top left: cloud ears. Top right : mushrooms
Bottom left : carrot slices. Bottom right : lily buds
Glass noodles, some called this cellophane noodles
Soaked bean curd sticks
1 tbsp nam yee liquid
2 tbsp vegetarian oyster sauce
1 tbsp soy sauce
1 tbsp sugar
1/2 tsp salt
1. Heat a pot with 1000ml water. Add 1/2 tsp salt, 1 tsp sugar and 1 tsp oil. Bring to a boil then blanch the broccoli for 1 minute. Drain.
2. Heat wok with 2 tbsp soil. Saute ginger slices. Then add nam yee cubes and fry well.
3. Add in the first 6 items of ingredients B. Fry well.
4. Add seasonings and water.When it comes to a boil, add in the glass noodles. Continue to simmer for another 5 minutes or until almost dry.
5. Lastly add in the blanched broccoli. Mix well.
6. Dish up and serve.
I am linking this post to My Treasured Recipes # 3 - Taste of Autumn (Oct/Nov 2014)
Hosted by Miss B of Everybody Eats Well In Flanders and
co-hosted by Charmaine of Mimi Bakery House
I am linking this post to Cook-Your-Book-#18
Hosted by Joyce of Kitchen Flavours