Chap Chye

By Auntie Lily

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Main Dish

Chap Chye

By Auntie Lily (Ang Mo Kio)

Shared by SG Recipe Book, aunt

Mixed vegetable stew braised with fermented soybean paste - a Peranakan classic often served at celebrations.

0
75 min
6 servings
Peranakaneasy

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https://sgrecipebook.com/r/jf3RNc
Chap Chye

Ingredients

  • 200g cabbage, cut into chunks
  • 100g wood ear fungus, soaked
  • 50g dried lily flowers, soaked
  • 100g tau pok (fried tofu puffs)
  • 50g glass noodles, soaked
  • 100g fermented soybean paste (tau cheo)
  • 6 dried shiitake mushrooms, soaked
  • 2 tbsp dark soy sauce
  • 500ml water or mushroom soaking liquid
  • 4 cloves garlic, minced

Preparation

  1. 1

    Soak all dried ingredients until soft. Reserve mushroom water.

  2. 2

    Heat oil and fry garlic until fragrant.

  3. 3

    Add tau cheo and stir-fry for 1 minute.

  4. 4

    Add cabbage and stir-fry until slightly wilted.

  5. 5

    Add mushrooms, wood ear fungus, lily flowers, and tau pok.

  6. 6

    Add water/mushroom liquid and dark soy sauce.

  7. 7

    Simmer for 30 minutes until vegetables are tender.

  8. 8

    Add glass noodles in the last 5 minutes.

  9. 9

    Adjust seasoning and serve.

Tips from Auntie Lily

"This dish tastes even better the next day after the flavors have melded together."

SB

SG Recipe Book

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