Vegan Buddhist Delight (Lo Han Jai) ft. my Chinese Grandma
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- เผยแพร่เมื่อ 15 ม.ค. 2022
- Hope YOU are having a good start to your NEW YEAR. Here is a yummy dish with vegetables. You can really add whatever you like to it.
HEALTH IS WEALTH
The following ingredients have no exact measurements. I did my best to translate some of the dried ingredients. You can find most of them in a Chinese supermarket.
Ingredients:
Wood Ear Mushroom
Napa Cabbage
Deep Fried Tofu or tofu
Cellophane noodles
Lotus root
Eggplant
Lily Flower
Dried Mushrooms
Seasonings:
Fermented Bean Curd
Rose Wine (Any Wine)
Sugar
Oyster Sauce
Procedure:
Clean and soak the wood ear mushroom in water and remove any dark dry spots. Popo likes to wash them with cornstarch to remove some of the dirt. Then cut the wood ear mushrooms and boil them for roughly 5 mins, then set aside to cool. Cut and wash the Napa cabbage. Cut the tofu, you can use fresh tofu too. Peel the lotus root and cut into small pieces and give it a quick wash. Cut the eggplant. With the dried lily flowers Popo likes to soak them in water and then knot them for texture. Rehydrate, cut, and cook the dried mushrooms. Soak the cellophane noodles in water.
When all the ingredients are all pre-cut and washed in a large pan with some oil, add the fermented bean curd and some wine to the pan. Then add your lotus root first followed by the Napa cabbage. Then you can add everything else and stir fry. You can add sugar and oyster sauce to taste. Lastly add the cellophane noodles and a quarter cup of water to cover. Cook for another 2-3 min.
ENJOY!
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Your grandma is adorable! Treasure this special time you have with her!
Thank you for your kind words! Wish you well
Thank you Michael n PoPo sharing your yummy Buddha Delight dish 👍👍💪🏻💪🏻👏👏🙏🙏 love is stirring in the kitchen ❤️♥️😘
Kung Hey Fat Choy 🎉🎉🎉
Appreciate your message and support! Happy New year!
You are so funny! You: Napa cabbage can be long like this or short and stumpy. Popo: No, I just cut it in half like this. LMAO!
She don't care what I'm talking about lol
My mom used to cook the black seamoss. It ressembles black person's kinky hair ( hock gway mow). Separating and cleaning the dirt and washing 3 or 4 times over torn in 1/2 inch lengths. It is cooked with ma-taai (water fresh chestnut -fwc) or ghoot which ressembles fwc like a taro. Pan fried with a little oil then steamed with water. Most dishes duran chinese new year's vegan meeal was cooked without salt.
Your Cantonese is so good! You will improve as you continue cooking and conversing with your Popo!
Yes making up for lost time lol
Popo is lovely 🥰 thanks for the video
Thank you for the support! Have a great week ahead :)
The black thing that being cleaned with corn starch is called "white back fungus". People say it can help regulating cholesterol level/clearing blood clot in our blood.
Ahhh white black fungus. I see, those are some very good benefits
Oh my gosh I loved this video so much. You have such a great personality Michael
Thank you very much! Have a great weekend
Very delicious n nutritious n happy cooking popo
Yes wish you good health!
You and Por Por are fabulous! Adore you!!!
Haha thank you! Wish you and your family well!
Too handsome to become a monk 😉
Love to hear when you call popo, miss my mom as my kids called her popo too😪
I can still be a monk! Sending you and your family good vibes. Happy New Year!
Hi i am yin coming from hong kong. Thank you for your share popo cooking skill. I will following to cooking in this chinese new year.
Thank you, happy new year! Wish you and your family well!
Thanks, Michael and Popo, for this fantastic vegetarian dish. Glad you
are back. Always enjoy your videos and the classic home dishes. Love from Australia!
Thank you Susie for the support. Wishing you and your family well in lovely Australia! - Michael
I love this dish! It's so flavorful. My favorite part is the mushrooms and the tofu. Wishing you and Popo a healthy and prosperous new year filled with love and good food!
Thank you so much! Wish you and your family the best as well!
My mother would kick this up a few notches by adding chicken stock to it.
Love the combination of soft and crunchy ingredients.
ahhh yes adding chicken stock to everything like stir frys, steamed egg, everything lol.
... only not on Chinese New Year day.
We were Buddhists that one day and Catholics on all the other days...had fish on Fridays. New Years was supposed to be a day of peace. No knives or sharp objects (like forks),
Mom is no longer with us so now , soI have to go to a restaurant to get "religion". Last time I went, I went to a Kosher Chinese restaurant supposedly with a Rabbi on staff. Didn't ask if the stock was chicken or vegetable and since it wasn't Chinese New Year, ate it with a fork. @@MichaelNicastro
@@bmoviebmovie Ohh wow fish on Friday's. Sounds like special memories. Thank you for sharing!
Hello, hello,Nei how nei how,.....Wow...very good. Delicious and so amazing😋. Thank you for sharing that my friend🥰!!
Thank you for your support! Happy new year!
My parents adds black moss, bamboo shoots, baby corn, & tempeh
That sounds good. I like the bamboo shoots, corn and tempeh! Happy New Year!
So glad you're enjoying and learning from grandma! Good practice for your Cantonese. She's a leftie like me. Love her already. My mom used to make me knot the lily flowers too! Made this last week.
That’s special wish you well! Happy new year
My Mom and PoPo too made me this dish too on 1st day of Lunar New Year. I love it so much….it brings back good old memories. Now being far away from home, I can pick up from your video and make it on my own ❤️
Yay! That makes me happy! Wishing you good health in the new yer!
The first item which Popo was cleaning is wood ear mushroom, not seaweed. In place of fen si vermicelli noodles, I like to use Korean glass noodles, made out of potato/yam starch, which has a nice chew and holds up well to the robust fuyu, soy and oyster sauce. They're the same noodles used to make jap chae. I also like to add carrots and snow peas to lo han jai for color, and fu juk (bean curd sheets).
Ahhh I understand now! That's such a good idea to use the korean glass noodles! I think I like your version better than Popo. Don't tell Popo hehe
So cute..love you and Popo❤
Happy New Year! Popo says CHE
I heard seamoss is an amazing healing superfood! Dont think i had it before. Popo's buddist delight looks amazing. Nutritious & delicious!
We should make another soup with it or something nutritious and delicious!
Great job! JiaYou! Glad to see this dish getting made!
Thank you my friend! Hope you are having a great new year so far!
Wood eat mushroom is the same as black fungus. Thanks for the demo. I love this dish!
You are welcome. Wish you well!
That looks delicious!!
It was and healthy :). Have a great day!
Very nice Michael! Will live to take the course. Always enjoy your interaction with your Poo Poo. My parents used to keep their pots and pans in the stove too. Best to you both.
Hey Susan, it's gonna be a video course. I'll send it to you! Hope you and your family are happy, healthy, and safe!
@@MichaelNicastro Excellent! Looking forward to it!
Very nice. I normally only get my 'lor han jai' from a tin, because it's too much work! The tinned ones I get have wood ear mushrooms, baby corn, bamboo shoots, carrots, and some mock meat. I love to just open a tin and pour it over steamed rice. Easy meal for when I can't be bothered cooking.
Yes easy and nutritious meal! Wish you good health
Such a heartwarming video…makes me miss my ngeen ngeen (paternal grandmother). Your interaction with PoPo brings back great memories and I’m so glad you are recording such important family recipes…I wish I had done the same, and now thanks to these videos I am learning! Next video: can you do “chay” (rhymes with hay lol) steamed dumplings recipe? My grandma used to make the most delicious ones; in a white see-through ish wrapper, with pork, shrimp, mushroom and maybe water chestnuts to make it crunchy. Please oh please tell me know you what I’m talking about lol!
Hey thank you so much for your kind words. I felt the same way about you not embracing chinese culture or Popo when I was younger. I'm happy that I do have the opportunity now and happy to share. hmmmm in regards to what you are talking about is it called "fan soh" or something like that with a squishy clear wrapper and filling? Anyways wish you the best
@@MichaelNicastro yes I believe we must be talking about the same thing!
@@sprite125 Yes we can relate! Sending you good vibes.
We used to eat Lo Han Jai on the 1st day of Chinese New Year. Really delicious.. Sometimes my mother put a bit cayenne pepper 😅
Stay healthy and happy Popo 🙏
Cayene pepper wow that's good, gives it a nice kick. Happy New Year!
In restaurant they use fermented red beancurd instead of the white one. It has richer aroma and tastes a little bit sweeter.
Hmmm I will try it with the red one.
Yes, my mom makes it with the red beancurd too. She also adds beancurd sticks. No oyster sauce since it makes it pescatarian & not vegan. You remind me of my nieces who are half Chinese & half Irish.
@@chefcscreations I like how you make it! Hey Happy New Year to you and your family! - Michael
@@MichaelNicastro Thank you. Happy New Year to you & your family esp. PorPor ❤
Subscribed.
Appreciate your support
Sembra buonissimo 🤤 grazie per la ricetta vegan
certamente! :)
Sei una persona simpatica continua così
Amitofo!
Yes that's a buddhist saying right?
Michael, what part of Toisan is your proposal from? Her Toisanese sounds heavily Cantonese accented to my ears. You guys are very cute.a
She is from HK but immigrated to NYC's chinatown when she was 13 years old. There she befriended toisan people and my grandfather is from toisan! So she learned and my mom speaks toisan.
How come PoPo does not doggy? The Jai looks good.
She likes the doggy, she just won't admit it lol.
Awesome and hilarious as always! You have a very special bond with your por por! Thanks for mentioning "Hoisan" group! Look forward to future cooking videos with your Gma!
Thank you so much for your support, health, and guidance!
Love por por’s demo, reminds me of my grandma. Love that square non stick skillet with lid, where did you get it? What’s the brand name?
Yes it's nice with a thick bottom. I think it's this: Curtis Stone Dura-Pan 4-piece Chef's Square Saute Set Model 690-881
Happy New Year!
I love your videos with your PoPo. I am curious of the book you were looking through, can you tell me what book it is?
Yes it is simple and has some nice photos. Good for beginners like me I think. It's called Healing Herbal Soups by Rose Cheung and Genevieve Wong. Wish you well.
That is wood ear mushroom, the biggest I've seen, usually about the size of a quarter.
Ooo really wow
New subscriber,thinking u’re also a sommelier?😅
Thank you! I was but I don't really drink wine anymore lol. Are you?
Well done . Your cantonese is noy so bad.
I'm trying, happy new year!
Is seamoss the thing that looks like hair?
I think so, it looks like black rough hair or seaweed bunched up together.
Please tell por por don’t soaks the fungus into water for too long. Half hour is enough, the new way they says, otherwise poison ☠️
Omg thank you for letting me know!