Recipes - Chinese

Lo Hon Chai (Buddha’s Delight)
R00796_LoHonChai-BuddhasDelight


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 savoury flavour similar to certain cheese. This healthy dish is typically served during Lunar New Year or on festivities when they need to follow a strict vegetarian diet.
Cooking Time: 15mins - 30mins
Serves:Crowd
Total time: 60mins - 120mins
Course: Light Meal
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

750g round cabbage (tear into small pieces)
8 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 snow pea/sweet peas/sugar snaps (trimmed)
1 punnet fresh lotus seeds
10 red dates
100g glass noodles (soaked until soft)
1 bottle Shanghai nam yue (red fermented beancurd)
5 tbsp fu yue (white fermented bean curd) water
1 tbsp light soy sauce
Salt and sugar to taste
water




Steps:
  1. Soak shiitake mushrooms, black fungus, glass noodles, foo chook, lily bulbs for about 40 mins.
  2. Heat oil in the large wok, add red fermented beancurd and stir fry briefly
  3. Add in water, followed by the fermented bean curd water, cabbage, fried beancurd, red dates, mushrooms, lily bulbs and black fungus. Bring to boil, lower heat and simmer for 10 mins.
  4. Add carrot, fresh lotus seeds and sweet peas and let simmer for 5 mins. Season with salt and sugar according to taste.
  5. Lastly, add glass noodles and simmer for 2 mins.

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Lo Hon Chai (Buddha’s Delight)

Lo Hon Chai (Buddha’s Delight)

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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 savoury flavour similar to certain cheese. This healthy dish is typically served during Lunar New Year or on festivities when they need to follow a strict vegetarian diet.

Cooking Time: 15mins - 30mins
Serves: Crowd
Total time: 60mins - 120mins
Course: Light Meal
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

750g round cabbage (tear into small pieces)
8 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 snow pea/sweet peas/sugar snaps (trimmed)
1 punnet fresh lotus seeds
10 red dates
100g glass noodles (soaked until soft)
1 bottle Shanghai nam yue (red fermented beancurd)
5 tbsp fu yue (white fermented bean curd) water
1 tbsp light soy sauce
Salt and sugar to taste
water

Instructions
  1. Soak shiitake mushrooms, black fungus, glass noodles, foo chook, lily bulbs for about 40 mins.
  2. Heat oil in the large wok, add red fermented beancurd and stir fry briefly
  3. Add in water, followed by the fermented bean curd water, cabbage, fried beancurd, red dates, mushrooms, lily bulbs and black fungus. Bring to boil, lower heat and simmer for 10 mins.
  4. Add carrot, fresh lotus seeds and sweet peas and let simmer for 5 mins. Season with salt and sugar according to taste.
  5. Lastly, add glass noodles and simmer for 2 mins.

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