Nonya Chap Chye

Nonya Chap Chye originated with the intention to reduce food wastage by composing a dish out of leftover vegetables. For us, it is the to-cook dish when we do not know what to do with some leftover round cabbage. With dried vegetables (e.g. black fungus, mushrooms) always in our food cupboard, we can easily whip up some Nonya Chap Chye. This dish is so versatile that you can add leftover meat to this dish too!

 

 Ingredients:

- half round cabbage, cut into strips
- 1 carrot, cut into thin slices
- a handful of black fungus, soaked, softened, cut into thin slices
- 5 dried mushrooms, soaked, softened, cut into thin slices
- 100g of taukee, soaked, softened, cut into think slices
- 100g of rice vermicelli, soaked and soften
- 1 handful of dried scrimps, washed
- 1 tablespoon of fermented beanpaste
- a few fermented beancurd cubes 
- 1 teaspoon of dark soya sauce
- 2 tablespoons of light soya sauce
- 4-5 cloves of garlic, minced
- sugar, pepper

Procedures:
1) Add a little vegetable oil to the heated wok. Add garlic, soya bean paste, soya beancurd and dried scrimps. Fry until fragrant.
2) Add carrots, black fungus, mushrooms, taukee and cabbage. Mix well. Add a cup water and let it simmer for 30 minutes.
3) Add vermicelli and let it cook for another 10 minutes. Adjust the taste with light soya sauce, dark soya sauce,  sugar and pepper. Serve.

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