Nyonya Chap Chye
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!
|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)|