DIY, Food, Mummy's Kitchen, Recipe, Singapore
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Recipe: Chap Chye (Mixed Vegetables Stew)

I always wondered who named this dish Chap Chye (mixed vegetables) as I don’t see any other vegetables except cabbage here. Hmm… It would be great if someone could enlighten me.

Some Chap Chye is cooked with red fermented beancurd while others add tau cheong (fermented soy bean). However, my mum does not add any of these and it is still delicious. One man’s meat is another man’s poison. How true ya! I have not tasted or tried adding tau cheong in this dish before so I do not know how it would taste like. But my mother-in-law adds red fermented beancurd in hers to give it a yummy flavour, so I have followed her method in this recipe. Hope you’ll like what I am about to share with you.

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Serves 4 to 5 persons

INGREDIENTS:

1 small head of cabbage, washed and cut into big pieces

1 carrot, washed and cut into slices

30 grams of glass noodles, soaked until soft

40 grams of dried lily buds, soaked until soft then tie into knots

40 grams of black fungus, soaked until expanded then cut into small pieces

10 dried mushrooms, soaked until expanded then cut into half

5 bean curd stick, soaked until soft, cut into big chunks

1 ½ cm ginger, cut into thin slices

4 cloves garlic, peeled and chopped

3 pieces of fermented bean curd, mashed

3 tablespoons of cooking oil

Seasoning:

1 tablespoon of light soy sauce

1 tablespoon oyster sauce

½ teaspoon sesame oil

A pinch of sugar

A pinch of salt (if necessary)

METHOD:

  1. Heat up the oil in a frying pan, sauté the ginger and garlic until fragrant
  2. Add the mashed fermented bean curd and stir fry for 1 minute.
  3. Then add the cabbage and carrots and mix well.
  4. Add the rest of the ingredients; black fungus, mushrooms, lily buds and bean curd sticks and stir fry for a couple of minutes.
  5. Add enough water to cover the ingredients, seasoning, and the glass noodles and mix well. Bring it to boil.
  6. Lower the heat and cover the pan with the lid. Simmer for 30 minutes.
  7. Serve with hot steamed rice.

 

Note:

  1. Ingredients and seasoning are just a guide.
  2. I do not have the mushrooms and lily buds at the time when I was cooking this dish so I have omitted them.
  3. This dish is flexible in the sense that you can add or omit any of the ingredients given above.
  4. You can make this dish a day or two in advance as this dish taste better the following day.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

1 Comment

  1. Karen Ho-Chan says

    Thanks for sharing. I add fermented beancurd when cooking this dish. Then I improvised a little by adding tau cheo and a little fermented beancurd. It tastes just as good.

    Like

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