Loh Hon Chye (specially for fish-fish, the blogger)

One of the few bloggers I got to know in my early days of blogging is this gal from Kuching who stays in Japan. Her blog has made me drool over and over again, every day!

She is a vegetarian but her blog isn’t. Whenever, I eat or prepare vegetarian food, I would think of fish fish Wonder why she called herself fish fish when she can’t stand the smell of fish. LOL!

All the other postings are actually the ingredients I used for making this vegetarian stir fried called Loh Hon Chye. It is also called ‘Chap Chai’ in Hokkien, meaning there are 10 ingredients in there. (check the postings earlier for full description)

Here’s a photo of Loh Hon Chye I ate from Teik Seng. This is the only stall who got the taste of Loh Hon Chye right.

My own recipe does not have the same ingredients as the above. Note that the above uses cabbages, mushroom and sweet beancurd sticks (teik gar kee). I do not have sweet beancurd sticks today.

1) A handful of fresh lily bulbs
2) A handful of dried lily bulbs (tied into a loop)
3) A handful of black fungus
4) Some carrots
5) Some baby corns
6) A bunch of tang hoon (mungbean vermicelli) (soak first)
7) Enoki mushroom or any type of mushroom
8) Sweet beancurd stick, cut into sticks
9) Any type of vegetarian stuffs like the gluten ball etc
10) Any other fresh vege.

Some of the above are optional, so you can adjust the quantity, whatever you fancy, use. Omit if you do not like.

Some pepper, 1 piece red beancurd, garlic

Method : Heat some oil and stir fry garlic till fragrant. Add in bean curd, carrots and all those hardy vegetables to fry first. Add the rest and some water. Serve. This can be eaten as a dish on its own. Just add more tanghoon.

OK, here’s my version. For fish fish! I will create more vegetarian dishes next time, ya?
This is the best macro shot I can get with my old camera.

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7 thoughts on “Loh Hon Chye (specially for fish-fish, the blogger)


    (May 14, 2005 - 8:43 am)

    Looks yummy Lilian.. I’ve never seen a fresh lily bud before.
    O this months “Gourmet” magazine featured Penag food. Taman Arowana pasar malam,. Yi Loo Kopitiam on McAlister Rd, Abu Tahir Kedal Teh off Burmah Rd and Tua Pui assam laksa in Kuala Jalan Baru.. Must say only Burmah rd and Macalister rd not the shops seems vaguely familar to me

    fish fish

    (May 14, 2005 - 3:12 pm)

    Muahhhh~~~ Thanks so much for the dedication. The last pic is lovely enough. I like the layout… more like a Japanese way of layout. 🙂 Been missing young corn and black fungus alot. In Japan, these 2 items are quite rare, and expensive some more.

    Btw hor… the lily bulb that you used, is different from the “lily bulb” the is actually the tuber of lily. But 2 equally nice. Kuching very difficult to get the fresh on for you version… but mom used to cook the dry one with pork and black fungus. Yum Yum~

    I’m called fish fish because of my Mandarin name. ^_^


    (May 14, 2005 - 3:38 pm)

    Looking at these stuff, don’t mind going vegetarian… (for a while only ah)


    (May 14, 2005 - 9:02 pm)

    slurrppp..it’s been sooo long since I’ve actually had that. It’s hard to fine vegetarian food like this in US. Sigh..now you make me think of this vegetarian food..made with “tau poi” and it’s brown in color, made with “ngo heang hun”..but I can’t think of the name!! Shoot..I’m gonna keep thinking of it until I remember the name now. Wanna help out?


    (May 14, 2005 - 11:11 pm)

    That’s the vegetarian duck/goose. Very nice!

    Lrong – hahaha, temporarily vegetarian

    fish fish – TQ, glad you like it!

    Romantic – brb when i figure out.


    (May 15, 2005 - 12:52 pm)

    Was at Taiwan some years ago… visited a temple which served veggie dishes… all pieces of artwork.. beautifully prepared… char siew… roast pork… braised duck… etc… wondered why ah, must make all these veggie dishes look like meat dishes one? maybe deep inside, man craves to eat meat?

    […] Loh han chye which is made of a mixture of mushroom, fresh black fungus, snow peas, carrots and celery. […]

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