Nyonya Chap Chye

30 mins


4 - 6 pax

This Nyonya Chap Chye is a classic from the Peranakan cuisine. Peranakan food is touted to be a blend of South East Asian culinary cultures – often hitting the spice, sweet and tang notes deliciously.
Chap Chye loosely translates to mixed vegetables, which is very accurate in this case. Fresh vegetables tossed with crispy beancurd strips and broth-soaked tang hoon (glass noodles) is a flavour explosion in your mouth you won’t want to miss!

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30g Dried Mushrooms (whole) (pre-soaked with 600ml hot water and reserve soaking liquid)
25g Lily buds 金针 (pre-soak & knot) 
30g Black fungus (pre-soak & cut into bite sizes)
30g Glass noodles (pre-soak)
60g Dried bean curd (cut into 1” long strips)
40g Dried sweet bean curd 甜竹 (cut into strips)
250g Napa cabbage (cut into bite sizes)
2tbsp Preserved soy bean paste (tau cheo)
8cloves Garlic (chopped)
1Carrot (peeled and sliced)
Salt to taste
700ml Water (excludes mushroom water)



In a pan, with low heat & some oil and pan fry dried bean curd sticks until light brown. Repeat process for the dried sweet bean curd. Drain well and set aside.
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In the same pan, pan fry garlic till fragrant and light brown, add in preserved soy bean paste and give it a quick mix.
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Add in mushrooms and stir fry for a few seconds, then add in reserved mushroom liquid. Bring it to a boil.
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Add in fried sweet bean curd, fried bean curd sticks, black fungus, lily buds and glass noodles. Bring it to simmer until bean curd sticks are softened.
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Add in cabbage, carrots and water, continue to simmer till semi soft.
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Season with salt to taste.
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Serve hot with rice or as a side dish.
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