Yes it is, although it is rarer these days as this "vegetable" is becoming increasing hard, if not near impossible, to obtain in Singapore. It is eaten during Chinese New Year because it sounds like the Chinese term for "get rich".
I googled Wikipedia to find out what the stuff actually was: a terrestrial cyanobacterium. Have to admit that my enthusiasm for this dish was somewhat diminished with this revelation...
That said, I have eaten it on occasion, and personally think it tastes great if cooked in a traditional recipe with Chinese mushrooms etc.
Terrestrial cyanobacterium = something akin to lichen, this one's edible!
Ho See Fatt Choi is my family's main surviving generation-passed-on-to-generation's ultimate dish during CNY with dried oysters and takes two days to cook until properly soft.
Didn't have it this year as we were doing our own thing.
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