Buddha’s Delight (Lo Hon Chai)
The Lo Hon Chai is a Cantonese dish which derives its distinct taste from the fermented bean curd, which has a soft and spreadable texture, and a salty and…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Wok
- Stove
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 200g round cabbage (tear into small pieces)
- 10 dried shiitake mushrooms (soaked and sliced)
- 110g dried lily bulbs (soaked and tied into knots)
- 80g black fungus (soaked and torn into small pieces)
- 5 sheets fried foo chook (fried beancurd, soaked and torn into small pieces)
- 1 small carrot
- 1 punnet fresh lotus seeds
- 5 red dates
- 200g rice vermicelli/glass noodles (soaked until soft)
- 1 bottle Shanghai nam yue (red fermented beancurd)
- 5 tbsp nam yue (fermented bean curd) water
- 1 tbsp light soy sauce
- Salt and sugar (to taste)
- Water
- Chilli (sliced, for garnish)
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