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!

Ingredients

Adjust Servings

US / Metric

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Dried Mushrooms (whole) (pre-soaked with 600ml hot water and reserve soaking liquid)

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Dried Mushrooms (whole) (pre-soaked with 600ml hot water and reserve soaking liquid)

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Lily buds ?? (pre-soak & knot)

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Lily buds ?? (pre-soak & knot)

0.00

Black fungus (pre-soak & cut into bite sizes)

0.00

Black fungus (pre-soak & cut into bite sizes)

0.00

Glass noodles (pre-soak)

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Glass noodles (pre-soak)

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Dried bean curd (cut into 1” long strips)

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Dried bean curd (cut into 1” long strips)

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Dried sweet bean curd ?? (cut into strips)

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Dried sweet bean curd ?? (cut into strips)

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Napa cabbage (cut into bite sizes)

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Napa cabbage (cut into bite sizes)

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tbsp

Preserved soy bean paste (tau cheo)

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tbsp

Preserved soy bean paste (tau cheo)

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cloves

Garlic (chopped)

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cloves

Garlic (chopped)

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Carrot

(peeled and sliced)

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Carrot

(peeled and sliced)

Salt to taste

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Salt to taste

Steps

1

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.

Mark as completed

2

In the same pan, pan fry garlic till fragrant and light brown, add in preserved soy bean paste and give it a quick mix.

Mark as completed

3

Add in mushrooms and stir fry for a few seconds, then add in reserved mushroom liquid. Bring it to a boil.

Mark as completed

4

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.

Mark as completed