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.