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Krayasat (Thai: กระยาสารท, pronounced [krā.jāː.sàːt]; food for the Sat Rite), is a Thai dessert prepared for Buddhist religious events. [1] It is commonly served during the Festival of Offerings to the Dead, a Thai holiday. [2] It is made from peanuts, sugar cane, sticky rice, sesame and coconut.
Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period (57 BC – 935 AD), chalbap (찰밥, a bowl of cooked glutinous rice ) yakgwa (약과, a fried dessert) and yumilgwa (a fried and puffed rice snack) were served for Buddhist altars and have been developed into ...
Buddha's delight, often transliterated as Luóhàn zhāi (simplified Chinese: 罗汉斋; traditional Chinese: 羅漢齋), lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine. It is sometimes also called Luóhàn cài (simplified Chinese: 罗汉菜; traditional Chinese: 羅漢菜).
Buddhist vegetarian chefs have become extremely creative in imitating meat using prepared wheat gluten, also known as seitan, kao fu (烤麸) or wheat meat, soy (such as tofu or tempeh), agar, konnyaku and other plant products. Some of their recipes are the oldest and most-refined meat analogues in the world. Soy and wheat gluten are very ...
Jeong Kwan (born 1957) is a Seon Buddhist nun and chef of Korean cuisine. She lives in the Chunjinam Hermitage at the Baegyangsa temple in South Korea, where she cooks for fellow nuns and monks, as well as occasional visitors. Jeong Kwan does not own a restaurant and has no formal culinary training. [1]
The soup or stew consists of many ingredients, especially animal products, and requires one to two full days to prepare. [2] A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, fish maw, chicken, Jinhua ham, pork tendon, ginseng, mushrooms and taro.
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Sepen – hot sauce made with chillies as the primary ingredient and other spices depending on the recipe; Sha Phaley (Tibetan: ཤ་བག་ལེབ་) – bread stuffed with seasoned beef and cabbage; Sha Shingbee – a stir-fry dish of sliced mutton with green beans; Shab Tra – stir-fried meat tossed with celery, carrots and fresh ...