Nyonya Chap Chye

Mushrooms
Peranakan
Salad
Vegetables

Easy Level:

Easy

Cook Time:

1 Hr

Servings:

4-6 pax

*Updated on 6 Mar, 2025

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
0.00
g
g
Dried Mushrooms
0.00
g
g
Dried Mushrooms
0.00
g
g
Lily buds
0.00
g
g
Lily buds
0.00
g
g
Black fungus
0.00
g
g
Black fungus
0.00
g
g
Tang hoon (pea flour noodles)
0.00
g
g
Tang hoon (pea flour noodles)
0.00
g
g
Beancurd skin
0.00
g
g
Beancurd skin
0.00
g
g
Jaroma Green Cabbage
0.00
g
g
Jaroma Green Cabbage
0.00
g
g
Dried shrimp
0.00
g
g
Dried shrimp
0.00
Big cloves
Big cloves
Garlic
0.00
Big cloves
Big cloves
Garlic

Sauce

0.00
tbsp
tbsp
Tao Cheo
0.00
tbsp
tbsp
Tao Cheo
0.00
tbsp
tbsp
Soy Sauce
0.00
tbsp
tbsp
Soy Sauce
0.00
tbsp
tbsp
Oyster Sauce
0.00
tbsp
tbsp
Oyster Sauce
Oil
Oil
0.00
ml
ml
Mushroom Water or stock
0.00
ml
ml
Mushroom Water or stock
0.00
tbsp
tbsp
Sichuan Fermented Beancurd in Chili and Sesame Oil
0.00
tbsp
tbsp
Sichuan Fermented Beancurd in Chili and Sesame Oil

Steps

1

Rehydrate lily buds, black fungus, mushrooms, tang hoon, beancurd skin in hot water for 15-20min or until soft.
Rehydrate lily buds, black fungus, mushrooms, tang hoon, beancurd skin in hot water for 15-20min or until soft.
Mark as completed

2

Chop cabbage and split the leaves from the stems per leaf. Zero waste option, mince stem core.
Chop cabbage and split the leaves from the stems per leaf. Zero waste option, mince stem core.
Mark as completed

3

Mince garlic and half portion of the dried shrimps.
Mince garlic and half portion of the dried shrimps.
Mark as completed

4

Heat oil in wok, add in dried shrimps, cabbage stem mince, garlic and stir till fragrant.
Heat oil in wok, add in dried shrimps, cabbage stem mince, garlic and stir till fragrant.
Mark as completed

5

Add in smashed tau cheo and half portion of mushroom water.
Add in smashed tau cheo and half portion of mushroom water.
Mark as completed

6

Add in all rehydrated ingredients, then cabbage stems and continuously mix until even.
Add in all rehydrated ingredients, then cabbage stems and continuously mix until even.
Mark as completed

7

Add remaining water and cabbage stems then leaves, continuously mix until even.
Add remaining water and cabbage stems then leaves, continuously mix until even.
Mark as completed

8

Let simmer until cabbage leaves are translucent.
Let simmer until cabbage leaves are translucent.
Mark as completed

9

Option to leave to simmer and stew for 15-30mins for extra flavour.
Option to leave to simmer and stew for 15-30mins for extra flavour.
Mark as completed

10

Add in tang hoon and smashed fermented beancurd.
Add in tang hoon and smashed fermented beancurd.
Mark as completed

11

Season to taste with oyster sauce, soy sauce and more smashed fermented beancurd!
Season to taste with oyster sauce, soy sauce and more smashed fermented beancurd!
Mark as completed

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