Monday, 17 November 2014

Buddha's Delight / Nam Yee Loh Hon Chai 南乳罗汉斋

Buddha's Delight / Nam Yee Loh Hon Chai 南乳罗汉斋

 Recipe source :  Y3K Magazine, Issue No. 71, 3/4 - 2-013 (Boon's Little Kitchen)

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

Ingredients A


6 slices ginger
2 cubes nam yee ( reddish fermented bean curd )
2 tbsp cooking oil
400ml water

 

Ingredients B


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

 Broccoli florets

 Chinese cabbage

 Glass noodles, some called this cellophane noodles

 Soaked bean curd sticks


Seasonings


1 tbsp nam yee liquid
2 tbsp vegetarian oyster sauce
1 tbsp soy sauce
1 tbsp sugar
1/2 tsp salt



Method


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. 


    
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


Cook-Your-Books


8 comments:

  1. Hi Doris,
    This dish is often served at wedding dinners too! I would usually skip it because by the time this dish is served, I am already full!
    Your loh hon chai looks delicious! Better than the ones served from some restaurants!
    Thanks for linking!

    ReplyDelete
  2. Just found your post from CYB. I love how creative vegetarian cuisine can be... I have never even heard of the red bean curd. I wonder what makes it red.

    ReplyDelete
  3. this is almost similar with nyonya chap chye
    any difference between that 2?

    ReplyDelete
    Replies
    1. Hi Summer fann,

      The ingredients are similar and the major difference is nyonya chap chai does not use fermented red bean curd.

      Delete
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