Five Blessings Hot and Cold Combination Platter 五福临门拼盘

The vegan recipe for Five Blessings Hot and Cold Combination Platter:

servings – 8

Mushroom and Coriander Jelly

  • 1 tbsp coral grass/sea bird’s nest (wash, finely chop and soak in water for 2 hours)
  • 5 white button mushrooms (dice)
  • 1 3/4 cups water
  • 1 tbsp sesame oil
  • 2 stalks coriander (dice)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  1. Saute white button mushrooms until fragrant and place in a pot.
  2. Add coral grass, water, salt and sugar; cook over low heat until the coral grass dissolves.
  3. Transfer to a rice bowl, add coriander and sesame oil; mix well and refrigerate for about 2 hours or until the jelly sets.
  4. Run a knife around the edges of the rice bowl to loosen and remove the jelly.
  5. Set aside.

Fresh Vegetable Trio

  • 10 slices carrot (cut into fine strips)
  • 15 slices cucumber (cut into fine strips)
  • 2 slices ginger (cut into fine strips)
  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  1. Mix all the ingredients and set aside to marinate for 2 hours.

Golden Tofu Strips

  • 1 1/2 pieces fresh bean curd parcels (tear into thin strips)
  • 2 tbsp rice flour
  • 1/2 tsp salt
  • 1/4 tsp five-spice powder
  • 1/8 tsp white pepper powder
  1. Mix fresh bean curd parcels with salt, five-spice powder and white pepper powder; let marinate for 20 minutes.
  2. Add rice flour and coat evenly; fry until golden, remove, drain and set aside.

Sesame Coated Taro Cubes

  • 200 g taro (peel and cut into cubes)
  • 1 tsp white sesame seeds
  • 1/2 tsp black sesame seeds
  • 2 tbsp rice flour
  • 1 tsp salt
  • 1 tsp sugar
  1. Mix taro with salt, sugar, white sesame seeds and black sesame seeds.
  2. Add rice flour and mix to coat.
  3. Then fry the sesame coated taro cubes until golden; remove, drain and set aside.

Kung Pao Bailing Mushroom

  • 1 canned bailing mushroom (slice)
  • 5 dried chilies (cut in half)
  • 1 fresh red chili (slice)
  • 20 cashew nuts
  • 3 tbsp water
  • 2 tbsp vegetable oil
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp black vinegar
  • 1/2 tbsp sugar
  • 1/4 tsp salt
  1. Heat vegetable oil, stir-fry dried chilies and cashew nuts until fragrant.
  2. Add bailing mushrooms, vegetarian oyster sauce, sugar, salt, black vinegar and water; simmer until fully absorbed.
  3. Add fresh red chilies and stir well.
  4. Remove and set aside.

Final Step

  1. Place the Mushroom and Coriander Jelly in the center of a platter.
  2. Lay the other 4 dishes around the jelly.
  3. Serve.