My late mum used to make a Chinese vegetarian dish (Loh Hon Jai) on the first day of Chinese New Year. I have not eaten this dish for a long time until my next door neighbour, Richard and Jeanie shared it with me. The dish brought back so much sweet memories and I’m really grateful to Richard and Jeanie for sharing the recipe with me.
- Fresh oyster mushrooms
- Dried shiitake mushrooms, reconstituted or fresh shiitake mushrooms
- Cloud ear mushrooms, reconstituted
- Cabbages, blanched
- Fried gluten (mien gen), blanched to remove excess oil
- Can fried gluten, remove top later of oil but reserve the liquid
- Fried tofu puff, the rectangular type
- Fried bean curd stick, blanched until soft
- Bean curd skin, lightly fried
- Vemicelli (tung fen), cooked in boiling water for 2 minutes and rinse off in cold water
- Shanghai bean curd, red (lam yue), mushed up to dissolve in some water and strain if necessary
- Corn starch solution
- few cloves of garlic, chopped
You may any mushrooms in season or can mushroom like straw mushroom, button mushroom, inoki mushroom, etc. The Shanghai red bean curd can be substituted with oyster sauce.
Click on the link below for the instructions.
The night before, reconstitute the dried mushrooms like cloud ear, dried shiitake mushrooms and lily bud (if using). Keep the water for reconstituting the shiitake mushroom for use in the cooking later.
Ben and Arkensen like this dish a lot and had requested me to cook this again. This will be my family regulars. Richard and Jeanie, thanks again for sharing.