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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get the ingredients to this recipe here: red fermented beancurd, shiitake mushroom, dried lily flower, dried black fungus, dried beancurd sticks, tang hoon, light soy sauce, sesame oil.
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!:
Nasi Ulam: A Local Forager's Mixed Rice Salad
As simple as it sounds, Nasi Ulam is a labour of love and a ceremony in itself. From sourcing the fresh regional herbs and vegetables, to tediously slicing every herb thinly enough to blend in with the rice harmoniously - trust me it's worth the effort because its the rice that makes eating your greens effortless and delicious. It’s highly nourishing, n…