Buddha’s Delight from Mr Hong by Dan Hong and Melissa Leong

Buddha’s Delight from Mr Hong by Dan Hong and Melissa Leong

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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

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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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