關於 buddhist food recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

Buddha's delight which is also known as Luo Han Zhai (罗汉斋) in Chinese, is one of the most well-known vegetarian dishes. Buddha's delight is so well-known that it even has its own wikipedia page!! :-) Buddhist vegetarians do not eat garlic, shallots and onions apart from just meat, eggs or sometimes even diary products. Thus vegetarian dishes are usually made flavourful with soy-based products. So even though Roland didn't add any garlic in this recipe, he still made it really yummy! We hope you will enjoy this Buddha's Delight dish (Luo Han Zhai) as much as we did.

See the ingredient list below for your easy reference.

We would like to give special thanks to La Gourmet for letting us try out their high quality non-stick pan and claypot in the video respectively. Their non-stick pan is sold under Shogun by La Gourmet brand. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Ingredients:
Serves 4 - 6 pax

Some cooking oil
4 pcs of Chinese mushrooms - cut into halves
1.5 tablespoons of sesame oil
1 pc of red fermented beancurd
Half a carrot - sliced thinly
2 tablespoons of vegetarian oyster sauce / mushroom sauce
500g of cabbage
0.5 teaspoon of salt
2 cups of mushroom-soaked water
1 tablespoon of light soy sauce
0.5 teaspoon of sugar
80g of fresh black fungus
75g of snow peas
35g of glass noodles (tanghoon)
Some cornstarch solution

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If you like this recipe, you might like these too:

Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
https://youtu.be/zj_JkAx7n7A

Lotus Leaf Rice
https://youtu.be/NKFoCtnzQnM

Fish Maw Seafood Soup
https://youtu.be/bPVnQMfp9xM


Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Did you know most traditional Japanese desserts are Vegan, based on Shojin Ryori (buddhist cuisine)?

Full and More Videos are HERE:
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I am not a vegan (and many Japanese people here are not), so I understand it is difficult to find vegan Japanese food recipes.

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Ohagi or Botamochi is a traditional Japanese sweet made with sweet sticky rice and sweet Azuki (red bean paste). There are different stories about the origin of having two names: you can google and find them, but either name is correct to call. BTW, I call it Ohagi when it is coated with red bean paste with skins. Botamochi without skins. hehe

We enjoy Ohagi or Botamochi as an everyday snack but it is commonly sold in stores during the buddhist Higan holiday in spring and fall, and Bon holiday in summer as well for an offering to the ancestors.

Homemade one is very soft and delicate!!!
Please try it out ;)

How to Make Anko (Sweet Red Bean Paste) from scratch
COMING SOON on FRIDAY 8/7

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Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls)

Difficulty: Easy
Time: 1hr
Number of servings: about 10 pieces

Ingredients:
1 rice measuring cup uncooked Mochi sticky rice
1 rice measuring cup uncooked white rice
Tsubu-an (sweet Azuki red bean paste with skins)
Kinako (soybean flour) + sugar if you like
ground toasted black sesame seeds + sugar if you like
Aonori (green laver)

Directions:
1. Wash rice and leave for about 30 minutes.
2. Put the rice in a pot, add water to the appropriate level indicated in the pot. Place the pot into the rice cooker. Cover and press the button to start.
3. When it's done, mash the rice with a wooden pestle then toss the rice with a rice paddle (or you can use a potato masher). Repeat this to mash halfway through or until you get the grain texture to your preference.
4. Divide the rice and Tsubu-an (red bean paste) to make them easy to work with. Red bean outside: 40g rice + 60g red bean paste. Rice outside: 70g rice + 30g red bean paste.
5. Use plastic wrap or wet your hand with water to form them into an oval shape. Coat the rice ones with Kinako, sesame seeds, or Aonori.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post.html
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