Chap Chye Recipe(Nyonya Mixed Vegetables Recipe) |
Ingredients: Serves 4 |
4 tablespoons cooking oil 7 cloves garlic, peeled and finely chopped 2 tablespoons preserved soy bean paste (tau cheong) 300 g medium prawns (shrimps), shelled and de-veined 30 g lily buds (kim chiam), hard tips cut off and knotted 2½ tablespoons cloud ear fungus (wan yee), soaked in water until soft and cut away rough patch at the base 55 g bean curd skin (fu chok), soaked in water and cut into 7.5-cm lengths 350 ml water 500 g cabbage, cut into small pieces 30 g transparent vermicelli (tang hoon), soaked in water until soft and cut into 7.5-cm lengths 2 scallions, trimmed and sliced for garnish Seasoning: 1 tablespoon light soy sauce ¼ teaspoon thick soy sauce pinch of salt 1½ teaspoons sugar |
Method: Heat the cooking oil and lightly brown the garlic. Add preserved soy bean paste and fry until fragrant. Put in the prawns (shrimps), lily buds, cloud ear fungus and bean curd skin and fry for another 2 minutes. Stir in water and bring to a boil. Cook until bean curd skin is soft. Add the cabbage, transparent vermicelli and seasoning. When cabbage is cooked, remove from the heat. Garnish with scallions and serve with spicy shrimp paste (sambal belachan – pls refer more Nyonya Recipes). |
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