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Are there any descendants of the Baba Nyonya here?, Discovering the Peranakan Heritage
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DarkNite
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Nov 16 2023, 12:41 PM
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QUOTE(plouffle0789 @ Nov 5 2023, 03:01 PM) Popiah not belongs to peranakan? Any vegetarian dishes? Pai Tee is not poh piah. I think you are NOT descendants of the Baba Nyonya. Or lost all knowledge of Baba Nyonya traditions & culture? This post has been edited by DarkNite: Nov 16 2023, 12:43 PM
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DarkNite
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Dec 13 2024, 06:25 PM
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QUOTE(plouffle0789 @ Dec 13 2024, 05:44 PM) » Click to show Spoiler - click again to hide... « | # | Dish Name | Buddha's Delight (Loh Hon Jai) ~ 罗汉斋 | | 1 | Date | CNY Food | | 2 | Description | Buddha's Delight or 'Loh Hon Jai' is a popular vegetarian dish in Chinese and Buddhist cuisine. It consists of mixed vegetables and fungi. It's traditionally served on the first day of Chinese New Year, with vegetables chosen based on personal preference. My family loves it because it's not too oily and contains a variety of ingredients. | | 3 | Ingredients | - 500 gm cabbage<br>- 1/2 medium carrot, sliced<br>- 1 green capsicum, cut into wedges<br>- 40 gm glass noodles<br>- 8 gm cloud ears<br>- 50 gm fried beancurd skin<br>- 6 mushrooms<br>- 6 beancurd puffs, cut<br>- 1 piece ginger, smashed<br>- 1 1/2 pieces of nam yue (preserved red beancurd)<br>- 2 Tbsp vegetarian oyster sauce<br>- 2 tsp light soy sauce<br>- Sugar, salt to taste<br>- Sesame oil<br>- Cornstarch mixture to thicken |
| # | Method | | 1 | Soak the glass noodles in water to soften, but not too long. If too soft, they will become lumpy when cooked. | | 2 | Soak the cloud ears to soften, discard the hard parts. | | 3 | Soak the mushrooms to soften, stem and cut into halves. | | 4 | In a wok, sauté the ginger with some oil. Add in the mushrooms, shallow fry, and add in the cabbage followed by the cloud ears. | | 5 | Mix the nam yue and vegetarian oyster sauce into a paste and add to the vegetables. Add in salt, sugar, and light soy sauce. Add water, cover the lid, and simmer for about 20 minutes. | | 6 | Toss in the carrot and green capsicum, followed by the glass noodles and beancurd puffs. Test for taste. | | 7 | Toss in the fried beancurd skin and mix well. | | 8 | Add in some cornstarch to thicken, and drizzle on some sesame oil. Serve. |
材料 1)500 克白菜 2)6 朵蘑菇 3)1/2 根中等胡萝卜,切片 這3樣是精髓 4)1 个青椒,切成块 5)40 克冬粉 6)8 克木耳 7)50 克炸豆腐皮 8)6 个豆腐泡,切块 9)1 块姜,拍散 10)1 1/2 块南乳(腌制红豆腐)***不需要放也可以**** 11)2 汤匙素蚝油 12)2 茶匙生抽 13)糖、盐适量 14)香油 15)玉米淀粉混合液(用于勾芡) | # | 做法 | | 1 | 将粉丝泡水软化,但不要泡得太久。如果泡得太软,煮时会变成块状。 | | 2 | 将云耳泡水软化,去掉硬的部分。 | | 3 | 将蘑菇泡水软化,去蒂并切成两半。 | | 4 | 在锅中用油炒香姜片,加入蘑菇略炒,再加入白菜和云耳。 | | 5 | 将南乳和素蚝油调成糊状,加入蔬菜中。加盐、糖和生抽,再加入水,盖上锅盖煮约20分钟。 | | 6 | 加入胡萝卜和青椒,再加入粉丝和豆腐泡。试味道。 | | 7 | 加入炸豆腐皮,混合均匀。 | | 8 | 加入一些玉米淀粉以勾芡,最后淋上香油,拌匀后上桌。 |
This is typical Chinese dish especially for traditional Weddings & Chinese New Years. Nyonya chap chai don't have capsicum, its ingredients are sweet cabbage, silky black or cloud fungus, woodsy lily bud, chewy tofu skin, and glass noodles. Nyonya chap chai gravy taste different from Loh Hong Jai cos it has dried shrimp and balacan. But usually Baba Nyonya vegetables dish for CNY is Jiu Hoo Char.
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DarkNite
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Dec 13 2024, 07:43 PM
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QUOTE(plouffle0789 @ Dec 13 2024, 07:28 PM) But jiu hoo char is not vegetarian. They put 魷魚 inside Nyonya Baba are seldom vegan.
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