Wednesday, 12 August 2015
Chap Chye is a mixed vegetables stew. Usually cooked with dried food items like dried mushrooms, black fungus, lily buds and bean vermicilli or Tang hoon. My recipe uses black taucheo. There are many variations of Chap Chye and each dialect have their own chap chye recipe. My chap chye dish is accompanied with a simple but awesome belachan chilli. My mom is Peranakan and this is her recipe handed down to me.
Ingredients: 1 cabbage (1 kilo) cut to desired size
30gms black fungus/ cloud ears (soaked and cut)
30 gms lily buds ( soaked and tie )
30gms dried mushrooms (soaked)
50 gms bean vermecilli/ tang hoon
500 gms belly pork (cooked)
1 -2 tbsp black taucheo ( mashed)
1 tbsp light soya sauce
1/2 tsp salt and 1 tsp sugar
1 tsp minced garlic
Heat up 1 tsp of oil in the wok and fried the garlic.
Add in the taucheo and soya sauce.
Add in the black fungus, lily buds and mushroom and fry for a minute.
Now add in the cabbage and stir to combine.
Pour in enough water to cooked the ingredients.
Cook for about 20 mins until cabbage are soft. If not enough gravy add in some water.
Add in the tang hoon and off the fire.
Serve hot or keep overnight in the fridge.
5 red chillies
1 tsp toasted belachan
3 chilli padi
Chopped ingredients till fine or you can blend the ingredients with some water in the blender.
Add 1/2 tsp sugar if you like it sweet.
Note: This dish is best serve the day after so that it will be more flavourful with the flavour of the gravy infused into all the ingredients.