Buddha’s Delight from Mr Hong by Dan Hong and Melissa Leong
Buddha’s Delight is a broad term. In some parts of Asia it’s a stir-fry, in others, it’s a raw salad. I wanted to make a really cool vegetarian salad and the wh
Ingredients
- 145 ml (4¾ fl oz) soy sauce
- 4 tablespoons sugar syrup (Essentials)
- 2 tablespoons grapeseed oil
- 1¼ tablespoons sesame oil
- 2½ tablespoons light soy sauce
- 1¾ tablespoons Chinkiang black vinegar
- 2 teaspoons caster (superfine) sugar
- ½ garlic clove, finely grated
- ½ teaspoon finely grated ginger
- 3 g (⅛ oz) agar-agar
- 50 g (1¾ oz) pickled carrot (see Pickling liquid recipe, Essentials)
- 50 g (1¾ oz) pickled daikon (see Pickling liquid recipe, Essentials)
- 50 g (1¾ oz) fresh black fungi, thinly sliced into strips
- ½ telegraph (long) cucumber, seeded, cut into thin matchsticks
- 2 small long red chillies, cut into thin matchsticks
- 100 g (3½ oz) firm Chinese five-spice tofu, cut into 3 cm × 3 mm (1¼ × ⅛ inch) batons
- 100 g (3½ oz) bean sprouts, blanched, refreshed in iced water and drained
- 30 g (1 oz) dried wakame, reconstituted in water and drained
- 40 coriander (cilantro) leaves
- 4 spring onions (scallions), finely shredded
- 100 g (3½ oz) salted, roasted cashew nuts, chopped
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