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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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on behalf of Spice N’ Pans

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

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

Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber

Lotus Leaf Rice

Fish Maw Seafood Soup

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!


Jeanne Tung says:

Another excellent recipe. My mom is an extremely picky vegetarian. Made it for her and she loved it. Thanks so much! Keep it up all these yummy recipes.

colin chan says:


mallika sahana says:

Whatbis fermented bean….is it tauchu…..where to get sir

Jeff Phoon says:

I would add less oyster sauce though.

no_chefs_here says:

beautiful dish!

Valentine Goh says:

Thanks for the recipe 🙏❤

klccching says:

Thanks for your recipes Roland ! I just start cooking since MCO in Malaysia last year March & from your channel I learn a lot of simple but yet very delicious recipes & can cook quite well now. I like this recipes and will include it in my cooking menu now.

DreamLara1181 Vlog says:

Wow yummy…thanks for sharing

dai iahi says:

What!??? No fu jook ..dried bean curd?…I'm putting some in mines!…LOL

Jeevan Kumar Gurung says:

Chinese buddha bowls are so nice healthy pureveg for monks, nuns and ordinary people. Tibetan cultural monks n nuns should eat this kind of foods. buddha said if you don't have any food to eat then you can eat meat. This comment is from the land of buddha lumbini Nepal south Asia.

Marcus Leong says:

amazing! will need this for this CNY day 1 mco period. haha! Thanks!


I really love Chinese food and have always wanted to learn how to cook this dish. I cannot wait to try it this weekend. Thanks a lot for sharing this recipe. Liked and subscribed!

Ahmed Elshafey says:

If you want it true vegetarian, you should not add garlic…. WHY?

Marion Sommer says:

Why is garlic not vegetarian?

Hannah Marie says:

Yay! finally an amazing vegeterian step by step recipe video for buddhas delight! thanks!

J3119w says:

Thank you for your recipe. I have tried this tonight, it is lovely! I added a little bit of ginger. I used white fermented beancurd, 1&a half, as I found that the taste is not as strong as usual red beancurd. We finished the whole dish and looking for more! Thank you. 🙂

Banu Priya says:

Good 1.. Expecting more vegetarian recipes from your channel ..

Marie Lim says:

Healthy colourful vegetarian dish..I just cooked of my favourite dish..Thanks for sharing.

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