Chap Chye is braised mixed vegetables soaked in a gravy flavoured with fermented bean paste (tau cheo). The main ingredient for this Peranakan dish is cabbage and I’ve chosen white cabbage for its hardiness.
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Chap Chye is braised mixed vegetables soaked in a gravy flavoured with fermented bean paste (tau cheo).
- 6 – 8 medium size shiitake mushrooms
- 200 ml water for soaking mushrooms
- 20 g dried lily buds golden needles
- 15 g black fungus small wood ear
- 25 g tau kee Dried bean curd sheet
- 4 pcs sweet tau kee bean curd sticks
- 2 – 3 Tbsp cooking oil
- 5 cloves garlic chopped
- 150 g carrot sliced thinly
- 600 g white cabbage
- 100 g snow peas optional
- 10 g tang hoon glass noodles
- 2 to matoes
- 1 Tbsp tau cheo
- 1½ Tbsp oyster sauce
- 1½ Tbsp concentrated chicken stock
- 2 Tbsp rice wine
- 1 tsp light soy sauce
- ½ tsp salt
- 1 tsp sugar
- Fried sweet tau kee
- Coriander leaves
Soak dried shiitake mushrooms in hot water until softened and keep the water for later use.
Cut off the hard ends of the lily buds and tie each one into a knot.
Remove the hard portion of the black fungus and cut into smaller chunks.
Soak lily buds, black fungus, tau kee and tang hoon in water until softened.
Cut sweet tau kee into strips and deep fry briefly until crispy.
Prepare the sauce mixture with the above ingredients under “Sauce”.
Cut white cabbage into chunks and wash thoroughly.
Wash shiitake mushrooms, cut off stem and slice into thick strips
Add cooking oil, chopped garlic and fry briefly.
Add shiitake mushrooms and black fungus. Fry briefly.
Pour in the sauce mixture and stir to mix evenly.
Add sliced carrots and some water from soaked shiitake mushrooms.
Add cabbage, mushroom water and stir fry.
Add lily buds and tau kee. Stir fry.
Cover the wok and let it simmer for a while.
Add tang hoon, tomatoes and snow peas (optional). Add salt to taste.
Cover and simmer until vegetables are slightly softened.
Garnish with fried sweet tau kee before serving.