Ingredients Jump to Instructions ↓

  1. 20 g candlenuts or cashews

  2. 70 g shallots, peeled

  3. 20 g garlic, peeled

  4. 2 tbsp fermented soy beans

  5. 150 ml water

  6. 20 g lily flower, rinsed and knotted

  7. 11/2; tbsp sugar, or to taste

  8. 3 tbsp light soy sauce

  9. 6 tbsp oil

  10. 300 g prawns, peeled

  11. 750 ml light chicken or prawn stock

  12. 15 g glass noodles, soaked in cold water for 20 seconds

  13. 25 dried beancurd skin, soaked and cut into pieces

  14. 250 g cabbage, cut into bite-sized pieces

  15. 40 g sweet beancurd skin or 'tim chok', cut into pieces

  16. 30 g dried chinese mushrooms, soaked and halved

  17. 15 g black fungus, soaked and cut into pieces

Instructions Jump to Ingredients ↑

  1. Nyonya Vegetable Stew (Nyonya Chap Chye)

  2. Find out more about Makansutra's Nyonya Vegetable Stew .

  3. Combine all of the ingredients for the paste in a food processor and blend. Set aside.

  4. In a braising pot, heat oil and fry paste for about 3-4 mins or until fragrant. Add the prawns and fry for another 2-3 minutes.

  5. Deep fry the tim chok and dried bean curd skin over low-medium fire till lightly crispy. Set aside.

  6. Add the lily flower, black fungus, dried mushrooms, sweet beancurd and cabbage to the paste, fry for another 2-3mins.

  7. Add stock and bring mixture to boil. Lower heat, cover and let chap chye simmer for 8 minutes.

  8. Add fried tim chok, dried beancurd skin and glass noodles and let it simmer for another 2 minutes.

  9. Serve with steamed rice.


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