I’m sure almost every family has their own chap chye recipe because it’s one dish that is never fixed in terms of ingredients used. If I recalled correctly, Gran’s Nonya Chap Chye included cabbage but did not have firm bean curd. And Mum’s version tasted very earthy from the huge amount of mushrooms used. Anyway, I had never been a big fan of chap chye when I was growing up and even if I did eat it, I’d just pick out the vermicelli and beancurd skin. The husband fancied the chap chye from our usual mixed rice stall and asked if I could cook it for dinner sometime. For my version, I chose to omit cabbage as it’s one of those vegetables that often gives me wind so I try not to eat too much of it. Add them in if you like. Enjoy!
Chap Chye (Mixed Vegetables Stew) Recipe
Ingredients (serves 4-5)
50g bean vermicelli (glass noodles aka ‘tang hoon’), soaked in water till soft
30g dried lily buds, soaked in hot water for 10 minutes, stems trimmed & tied into knots
30g black fungus, soaked in hot water for 10 minutes & sliced
15 dried chinese mushrooms, soaked in hot water, stems removed, squeezed to remove excess water
100g dried beancurd skin, soaked in water till soft, cut into smaller pieces
200g firm beancurd (tau kwa), cut into cubes
3 cloves garlic, finely chopped
3 tbsp oyster sauce
1/2 tbsp light soy sauce
dash of sesame oil
dash of white pepper
1. Heat a little olive oil in pan and saute garlic till fragrant.
2. Add all ingredients (except vermicelli) and sauce into pan. Bring to boil and then reduce heat to simmer for 7-8 minutes.
3. Add vermicelli and simmer for another 2-3 minutes till the ingredients almost soak up all the sauce.