This dish is also known as Luo Han Zhai or Loh Han Chai.
Serves: 4 Persons
Prep Time: 30m
Cook Time: 30m
Ready In: 0m
Today, I learned something new from Jennifer Choong again! She was kind enough to share a dish that she not only eats it during Chinese New Year but other days as well. I shall call it Braised Mixed Vegetables – Luo Han Zhai! Apparently, Luo Han Zhai is a Cantonese dish. I remembered I got to enjoy this dish when my grandmother was still around. After she passed away, I never had this dish for my Chinese New Year for many years, partly also due to I am married to a Hokkien family! This dish relies on ‘lam yue’ (南乳 fermented red beancurd) as the main seasoning, some might not like the taste as it is an acquired taste. If you do like this dish, try to make it yourself as it will save you quite a bit from eating out. Follow the recipe below:
- 12 干冬菇 (dried Chinese mushrooms) – wash, soak, discard stems and sliced
- 50g 云耳 (dried cloud ear fungus/ wan yi) – wash, soak and tear out the hard part
- 2 pieces of fu chuk (Chinese Beancurd Skin) in cut into rectangle pieces
- 50g 粉丝 (glass noodle) – soak and cut into smaller length
- 15 生筋 (dried gluten ball) – blanch over boiling water, rinse and cut into halves
- 黄芽白(Chinese cabbage) – wash and cut into halves
- 50g Golden Needles Approximately
- 600g of water
- 50g Button Mushrooms
- 50g Straw Mushrooms
- 50g Baby corns
- 50g Needle Mushrooms
- 2 pieces of “lam yue” (南乳 fermented red beancurd)
- 1 tea spoon of salt
- 1 table spoon of oyster sauce
- 1 table spoon of sugar
Soak dried mushrooms till soft for at least half an hour. Fry fu chuk with about 2 cups of oil. Continue to fry the glass noodles.
Remove oil and leave 1/2 table spoon in wok. Place lam yue (fermented red beancurd), fry until fragrant
Pour 2 bowls of water and boil it. Then place in fried fu chuk, dried gluten balls, dried mushrooms. Cover and cook for 15 mins
Continue to put in dried cloud ear fungus, golden needles, button mushrooms, straw mushrooms and baby corns. Cover the wok and boil for 5 mins. Add water as and when water evaporated.
Now, place in the Chinese Cabbage and cook for another 5 minutes. Pro Tip: you should place in the lower part of the cabbage first, followed by the leaves of the cabbage, since the lower tend to be harder.
That is it! I hope you enjoyed our post! If you tried making the dish, let us know and do rate our recipe too!