The Nyonya Chap Chye is a dish that emphasizes on the traditional Asian cooking where no food is wasted. It is also associated with festive dishes and is normally served during Chinese New Year with the usual ingredients (chinese cabbage, black fungus, lily flower, beancurd sticks, etc) that comes with additional ingredients such as the roast pork, prawns, fish maw and is widely enjoyed by Peranakans and non-Peranakans alike!
|Servings||4 - 6|
|Cooking Time||2 hours|
- 500g round cabbage, sliced thinly
- 100g carrot, sliced thinly
- 100g garlic, chopped
- 50g dried shiitake mushrooms, soaked
- 100g bean vermicelli, soaked
- 50g dried beancurd skin (tau kee), soaked and sliced into bite sized pieces
- 40g sweet beancurd skin, soaked and sliced into bite sized pieces
- 10g dried black fungus (hei mu er), soaked
- 10g dried lily flowers/buds, soaked and knotted
- 20g ground dried shrimp (hay bee)
- 150g pork belly, sliced thinly
- 700ml light chicken broth
- 50g fermented whole soy bean (tau cheo)
- Heavenly 100% Pure Vegetable Oil, 3 tbsp
- Salt (a dash)
- Sugar (a dash)
- In a large pan, heat 3 tbsp of Heavenly 100% Pure Vegetable Oil and fry the pork belly till crispy.
- Remove and set aside.
- In the same oil, add garlic, fermented whole soy bean (tau cheo), dried shrimps and pork belly and fry till the sauce starts to caramelise.
- Then, place carrots, cabbage and followed by the remaining ingredients (except vermicelli) into the pan.
- Pour light chicken broth and bring to a gentle simmer.
- Cover and let the dish simmer gently for at least 40 minutes.
- Sprinkle a dash of salt and sugar over the dish and mix well.
- Add soaked vermicelli.
- Once vermicelli turns soft, you may serve the dish with a hot, steaming bowl of brown rice.