Nonya Chap Chye

Preparation time

15 Minutes

Cooking time

60 Minutes

Serves

8

Mixed vegetables stir-fried and tossed with glass noodles is a common dish but try making this Nonya version at home for your loved ones.

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A dish that is well-loved by both the young and old.

Ingredients

2
tablespoons
Vegetable Oil
4
cloves
Garlic
, peeled and finely chopped
250
grams
Cabbage
, cut to smaller pieces
50
grams
Bean Curd SKin
, cut into triangles
20
grams
Dried Lily Flower Buds
30
grams
Vermicelli Noodles
250
grams
Pork Ribs
, cut into bite sizes
150
grams
Tau Cheong
, fermented soy bean
1
Carrot
, peeled and sliced
20
Ginkgo Nuts
, use those vacuum packed or canned types
8
Dried Shiitake Mushrooms
, pre-soaked
6
pieces
Dried Black (wood ear) Fungus
2
tablespoons
Oyster Sauce
1
cup
Water
1
tablespoon
Sesame Oil
50
grams
Dried Shrimp

Directions

Soak Chinese mushrooms, black fungus and lily buds in individual bowls of hot water. When softened, drain the water.
Remove mushrooms stems, squeeze out excess water and cut to half or quarters.
Remove the hard portion on the underside of the fungus. Then, cut the rest of the fungus into smaller pieces.
For the lily buds, tie each bud in a knot (to prevent fraying).
Soak bean curd skin and tang hoon in individual bowls of water till softened.
When the beancurd skin turn soft and paler shade, cut to smaller pieces.
Heat oil in wok. Stir fry chopped garlic till fragrant. Then add dried shrimps, fermented soybeans and continue to fry.
Add the pork ribs and lightly sauté it until light brown.
Add cabbage and stir fry for a few minutes or until softened.
Pour water, add carrots, lily flower buds and stir well. Add Chinese mushrooms, black fungus, sesame oil, oyster sauce, gingko nuts and more water to combine all ingredients well.
Bring to a boil then cover with lid and let the vegetables simmer for about 5-10 minutes. Add beancurd skin and monitor water level. Add more whenever necessary.
When the vegetables are cooked and the water is reduced, add vermicelli and stir well to allow the vermicelli to absorb the sauce. Serve with steamed rice.

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