Jai (Monk’s Food)
5 dried mushrooms
1/4 cup dry lily flowers
4 water chestnuts (ma tai)
1/4 cup dried fungus
1 cup Chinese cabbage
1/2 cup black seaweed (Fat Choy)
1/2 small bundle long rice
1 tsp. gourmet powder
2 cloves garlic
3 tbsp. Chinese bean curd (Narm Yue)
1 tsp. salt
3 tbsp. shoyu
2 tbsp. sugar
2 cups or more water
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Soak and wash mushrooms, lily flowers, fungus.
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Drain well and fry in oil and garlic.
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Add long rice which has been soaked in water and softened for at least 30 minutes and cut into 3-inch lengths.
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Add the rest of the ingredients.
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Cover pan and simmer for 20-30 minutes.
