nyonya chap chye (娘惹杂菜) - nourishingly delicious!
how can a simple veg stir-fry be SOOOOO sedap?!
when looking at elaborate and complexed Straits-Chinese dishes, Chap Chye probably falls into the category of the simpler ones you can make at home. of course, we admit that the ingredients are aplenty for this but the preparation of this recipe for Chap Chye simply requires some time for the dried ingredients to get reconstituted before they get braised.
not only that it is vegetarian, the seasoning for this is minimal and simple, utilising an interesting ingredient we only recently got to work with; beancurd fermented in red yeast rice. the flavour of funky, fermenty saltiness is key to an authentic Peranakan-style Chap Chye. however, if it is hard for you to get some on hand, we recommend substituting it with 1 tbsp mashed taucheo.
this style of Chap Chye is commonly prepared during the Lunar New Year festivities, especially amongst Peranakan-Chinese families. however, it is great to prepare for everyday meals and pairs perfectly with a humble plate of steamed rice.
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Nyonya-style Chap Chye
(serves 3-4)
5 cloves garlic, minced
3 tbsp oil
2 tbsp red fermented beancurd + 2 tbsp fermenting juice
8 dried shiitake mushroom, soaked in 500ml water (cut off the tougher stem parts)
30g dried lily flower, soaked for 30 mins
40g dried black fungus, soaked for 30 mins
80g dried beancurd sticks, soaked in water for 30 mins
50g tang hoon (bean vermicelli), soaked till softened
1 large carrot, cut into strips
300g wongbok cabbage, cut into medium-sized pieces
2 tbsp light soy sauce
2tsp sugar
1 tbsp sesame oil
water, as needed
directions
in a wok on medium heat, add the oil. saute the garlic until fragrant. add the fermented beancurd + juice and use the back of the spatula to mash it into a pulp.
throw in the soaked shiitake, lily flower and mushrooms along with the shiitake soaking liquid. bring to a simmer and cover pan with a lid. cook for 15 minutes to let the ingredients absorb water and become tender.
toss in the beancurd and tang hoon and simmer uncovered for 5 minutes.
then, add in the carrot and cabbage along with the soy sauce and sugar. toss well and cook until the vegetables becomes soft but still has crunch. meanwhile, reduce the liquid to a saucy consistency so that it cling onto the ingredients.
finish with a drizzle of sesame oil. toss well and serve as a side dish.
want to learn preparing more Peranakan-Chinese dishes? we made this recipe for a nutritious, herbaceous Nasi Ulam which is a rare find at hawkers and restaurants!:
