Nonya Chap Chye is my family’s personal favourite dish that can be cooked as a big pot, and then served to numerous persons for many days. The longer it is kept, the sweeter it will be. Every bite will be full of nutritious vegetables and you can even drink the sauce like soup!
Nonya Chap Chye
Ingredients:
FYI: The portions i use below are for a big pot for 6-7pax. You might wish to reduce them by half if youre planning on cooking lesser.
1. 2 medium sized Cabbages. Washed then cut into big pieces.
2. 1 cup of black dried fungus. Soak overnight till soft and rinse well before use.
3. 30 dried mushrooms. Soak overnight till soft and cut off the stems.
4. 5tbs Salted fermented soy beans. (Tau Cheo). Buy those that are already minced.
5. 1 cup of dried prawns. Soak till soft and keep the stock for later use.
6. 200g Cellophane Noodles (Tang Hoon). Soak it till soft then cut into thirds. 3/3
7. 300g of dried beancurd skin. Soak till soft then cut into 2 inches pieces.
8. 4tbs of minced garlic.
Instructions:
1.
Heat up the wok and start with 3 tbsp of oil.
Brown the dried prawns, minced garlics and salted fermented soy beans (Tau Cheo) as you add them in one by one. Mix it well and stir for a few minutes.
2.
Then, add in the mushrooms, black fungus and beancurd skin one at a time. Season it with 2tbs sugar, 2tbs dark soy sauce and 1tbs salt. Mix well and stir fry until the ingredients are softened.
Then, with a big bowl like this…
3. Add in 2 and 1/2 big bowls of water into the mix. Once it is boiling well, lower the fire to medium then let it cook for 45 minutes to soften the mushrooms and bean curd skins.
4. When 45 minutes is up, taste it again and season it appropriately to taste. It should have a nice saltiness to it. Then add in the cabbages. Mix well and let it cook for 15 -20 minutes till the cabbages are soft.
5. Finally add in the cellophane noodles (tang hoon) and off fire. The noodles (tang hoon) will cook together with the sauce.
6. Tweak the seasoning to taste. It should be much sweeter now thanks to the cabbages. It is now ready to serve!
Tip: It is best to eat with sambal belacan chilli and rice for those that can handle the spice. Remember, the longer you keep the dish, the better it tastes!