Recipes

 

 

1 bottle Red fermented bean curd ( use about 7 cubes)

White fermented bean curd ( use about 3 cubes)

Oyster sauce to taste

Dreid oyster, soaked, 5-7

Dried bean curd sticks, 1 or 2 packages, soaked in water and chopped,(Fu jook)

Fried Gluten Balls, 4 cups

Aburage 1 bag, fried tofu

Elephant ear, soaked and shredded

Lotus flower, soaked , 3 cups

Waterchestnuts, sliced 2 cans

Shiitake mushroom, soaked and chopped big, 3 -4 cups

Dried red plum ( fung jau) 3-5

Baby corn, 1 can, chopped 1 inch pieces

Button mushroom, 1-2 cans, whole if small or half if big

Bamboo shoots, 1 can , Chinese type, not Japan type, sliced big

Long rice, 3-4 bags, soaked

See Gu, Chinese yam

Hot water

Vegetable oil

 

In a big pot heat small amount of veg. oil.

 

Stir fry oysters, then waterchestnuts, and Chinese yam.

 

In order add the following in spaced intervals, bamboo shoots, baby corn, shiitake mushroom, canned button mushrooms, lotus flower, elephant ear, fu jook, fung jau.

 

Add hot water to prevent burning.

 

Add gluten and fried tofu.

 

Add oyster sauce ,to taste, not too much, less is better.

 

Mix red bean curd and white bean curd by mashing together, and add to Jai.

 

Add enough hot water to allow Jai to simmer.

 

Add long rice and more water.

 

Let simmer on low heat. Monitor to make sure is does not get dry and burn.

Yields alot of Jai