Start Chinese New Year with this - Buddha's Delight (罗汉斋)

Start by rehydrating the dehydrated ingredients.

For the black moss, use a small spoonful of oil and a few drops of water to massage out the dirt, then rinse until the water is clear. Soak in water for about half an hour.

Submerge the dried bean curd skin in warm water and weigh it down, soaking for about half an hour.

Soak the dried lily flowers for roughly 10 minutes and the black fungus for 10 minutes as well, using hot water for the red dates.

After 10 minutes, rinse the lily flowers, squeeze out excess liquid, and tie them into a knot.

Cut off hard ends from the black fungus and give it a good wash. Clean the red dates with salt and rinse them.

Cut the vermicelli into suitable lengths and rinse it. Rinse the black moss again and squeeze out excess liquid.

Portion the bean curd skin with scissors and strain them, removing any hard or curled skin. Wash the frozen water chestnuts.

Boil water and cook the black fungus for about 2 minutes, the lily flowers for less than 1 minute, the bean curd skin for about 1 minute, and the fried tofu puffs for about 1 minute, gently squishing them as they cook. Rinse them all again and squeeze out excess liquid.

Heat about 3 tablespoons of peanut oil in a pan on high heat. Add the shiitake mushrooms, ensuring they are dry to prevent splattering, followed by the water chestnuts and black fungus. Stir until the mushrooms start to brown and become aromatic (about 1 to 1.5 minutes).

Mash the fermented red bean curd into a paste and add it to the pan, followed by the cooking wine down the sides of the pan. Rinse the red bean curd with some boiling water and add the rest of the water along with the brown sugar blocks, breaking them into smaller pieces. Mix until the sugar dissolves and the water boils.

Once boiling, cover the pan and reduce heat to low, braising for about 10 minutes (or up to 30 minutes if the mushrooms are not tender). Add more water if needed after 10 minutes.

Increase heat to high, remove the lid, stir the bottom, and add the bean curd skin. Cover and bring to a boil again. Once boiling, reduce heat to low and cook for 5 to 10 minutes depending on the hardness of the bean curd skin.

After 5 minutes, add the lily flowers and fried tofu puffs to soak up the liquid. Cover for another minute.

After a minute, add the vermicelli, light soy sauce, and salt, tossing until the vermicelli is at the bottom to soak up the remaining liquid. If there’s hardly any liquid left, add more boiling water.

Add the black moss, cover, and cook for about 2 to 3 minutes until the vermicelli is done. Note that the longer you cook, the more flavorful it will be, but the vermicelli will break down.

Once cooked, toss the dish to allow excess liquid to evaporate. Finally, add the toasted sesame seeds or pine nuts on top.

Equipment Needed

Spice Level:

Dietary