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How to Make JAI- "Monk's Food, Buddha's Delight" 

C A R I
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Jai is a special Chinese dish commonly known as "Buddha's Delight." It is traditionally eaten on the first day of Chinese New Year. Since this dish traditionally doesn't have meat, it symbolizes purification of the body.
Special Thank You to Gina Kerr for teaching Uncle Owen and I how to make a bowl of delicious Jai.
Gina's Recipe
1/2 jar of Red Bean Curd (approximately 3-4 pieces)
1/2 jar of White Bean Curd (approximately 3-4 pieces)
2 T. Chopped Ginger
3 cloves garlic
Chicken Broth to cover (approximately 3 cups)
Water (Approximately 3 cups)
Konnyaku (Optional)
2 cans Bamboo Shoot
Lotus Root (Optional)
Dried Ingredients
15-20 dried mushrooms
wood fungus
1 oz. lily flower
1 oz. lily bulb
1 oz. lotus seed
1 oz. black fungus
6 Water chestnuts
1 can ginko nut
1 lb tofu sticks (cut into 2 inch pieces)
3/4 lb long rice
8 red dates
1 lb. fresh or 1/2 lb. dried chestnuts
2 pkgs. oil tofu (cut into strips)
Soak all dried ingredients separately, parboil. Remove hard ends of mushrooms, fungus, and lily flower. Cut long rice into 3 inch length. Add broth, garlic and ginger to the pot. Combine red and white bean curd and make into a paste. Add lotus seed, mushrooms, lily bulb, lily flower, ginko nuts and woodier fungus. Simmer for 15 minutes. Add more broth and water to cover. Add in konnyaku noodles, water chestnuts, tofu sticks, long rice, bamboo shoot, red date, and lotus root. Add just enough broth to cover. If the soup is too salty, add more water. Simmer for 1 hour.
Break apart black hair fungus and add to pot.
Optional to add in fresh won bok or Chinese peas during the last 10 minutes before the end of the cooking time.
Note: When Jai is finished, the mixture should be on the thick side, not watery.
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18 сен 2024

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Комментарии : 16   
@dayleyap6102
@dayleyap6102 14 дней назад
I don’t eat Monk food sorry. Great to see you Cari and your Uncle. I like your cute dress. Can’t wait to see your second baby. Stay healthy.
@Caritaira
@Caritaira 4 дня назад
Thank you, Dayle! Yep... we are still coming along! lol
@classyfiftynine8208
@classyfiftynine8208 14 дней назад
Mmmm... JAI !!! My wife's Chinese so I've had Jai for over 50 years. While my MiL was alive, we always went over on Chinese New Years Eve and made Jai. My wife makes a large batch Jai every year and freezes meal-size portions. Thus... we have it several times a year.
@Caritaira
@Caritaira 4 дня назад
Thank you for sharing your memories! Glad you enjoy this dish as well!
@OTama-i3s
@OTama-i3s 14 дней назад
👍 Great job Cari! Thank you again, Gina!🙏 It was quite a pleasure learning with you.
@Caritaira
@Caritaira 4 дня назад
Thank you so much, Uncle Owen! I definitely learned a lot! Glad I got to taste my first Jai!
@milessakauye8819
@milessakauye8819 9 дней назад
Hi Cari, thank you for vlog! I've never had Jai, but it looked really ono! Gina's description on why she added things when she did and why made the Jai sound like how it should be made. Also, it's like treasure hunting for the different kinds of ingredients.
@Caritaira
@Caritaira 4 дня назад
Haha yes, it definitely sounded like a treasure hunt. It was my first time trying Jai as well, and I can't wait to have more!
@gamingwaffle1171
@gamingwaffle1171 10 дней назад
Very interesting video. I love learning new things. I hope I have the opportunity to eat Jai one day. I love all the ingredients
@Caritaira
@Caritaira 4 дня назад
Thank you for watching! It was delish!
@karenono4193
@karenono4193 13 дней назад
Thank you for sharing 💞 Love jai but have never attempted to make it.
@Caritaira
@Caritaira 4 дня назад
Thank you so much, Karen!
@jeannemc8087
@jeannemc8087 8 дней назад
I always thought jai was no meat but she used chicken broth She made it her own Thumbs up
@Caritaira
@Caritaira 4 дня назад
Yes I think usually you use vegetable broth... but she had chicken broth in her kitchen that day.
@sb2thdoc
@sb2thdoc 14 дней назад
I find it hard to believe that it is hard to find the red fermented tofu. It is the chief ingredient in Kau Yuke that is found everywhere in Hawaii.
@Caritaira
@Caritaira 4 дня назад
I think because we made this not during Chinese New Years, less stores have the fermented tofu available.
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