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

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