Ingredients

  • Serves 4 people
  • 200 g dried beancurd skin or tofu skin ("fu chok) - washed and drained

  • 4 cloves of garlic

  • 2 shallots

  • 80 g black fungues (soaked in hot water until soft and plump)

  • 500 mg long chinese cabbage

  • 1 tbsp fermented beancurd ("tau loo")

  • 2 tbsp fermented soya bean paste ("tau cheo")

  • 200 ml water

  • 16 fresh prawns (peeled & lightly blanched)

  • 12 fresh whole shiitake mushrooms

  • 3 tbsp light soy sauce

  • sugar (to taste)

  • salt (to taste)

  • ground white pepper (to taste)

  • 800 ml cooking oil

Log in to watch this premium content and more!
Recipe Courtesy of
Asian Food Network

Chap Chye

This comforting Fujian and Nyonya classic is usually made before Chinese New Year, but it makes for a tasty and colorful family sharing vegetable dish. Fried beancurd skin adds a nice bite, while two kinds of fermented bean paste (“Tau Loo” and “Tau Cheo”) brings all the ingredients together in a lovely savory sauce, from crunchy black fungus to chewy glass noodles. As Sherson Lian puts it, there’s nothing like the taste of Chap Chye to remind you of traditional Perenakan home cooking!
  • Easy
  • 20 min
  • 40 min
  • 10 min
  • 2 steps
  • 16 Ingredients
  • Easy
  • 2 steps
  • 16 Ingredients
  • 20 min
  • 40 min
  • 10 min

Instructions

  1. Fry the beancurd skin

    • In a pan or wok, heat up oil till it is hot. Deep fry the dried bean curd skins. Once cooked, set aside to drain and cool.


  2. Combine ingredients

    • Finely chop garlic and shallots.
    • Tear the black fungus by hand, taking care to remove the hard part as it is difficult to digest. 
    • Remove the heart of the long Chinese cabbage, chop into 2-inch-thick chunks.
    • In a pot or wok, heat up 100ml oil.
    • When oil is hot, fry the ginger and garlic for 1 to 2 minutes.
    • Add fermented bean curd (“Tau Loo”) and fermented soya bean paste (“Tau Cheo”) to the pan and fry.
    • Break up the chunks of fermented bean curd into smaller pieces as you cook, sothey are evenly mixed with the other ingredients.
    • Add water to the pan and stir for 5 minutes.
    • Add black fungus, whole shitake mushrooms, cover the pot and leave to simmer for 5 minutes.
    • Add chopped long Chinese cabbage into the pot.
    • Crush the fried bean curd skins with your hands and add to the pot.
    • Add prawns and glass noodles. Mix well and cover to steam for 3 minutes.
    • Add a pinch of sugar, ground white pepper and a dash of soya sauce to taste. Stir so everything is mixed well.


Plate and Serve!

Scoop into a serving bowl, and it’s ready to eat!

Plate and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 4 people
  • 200 g dried beancurd skin or tofu skin ("fu chok) - washed and drained

  • 4 cloves of garlic

  • 2 shallots

  • 80 g black fungues (soaked in hot water until soft and plump)

  • 500 mg long chinese cabbage

  • 1 tbsp fermented beancurd ("tau loo")

  • 2 tbsp fermented soya bean paste ("tau cheo")

  • 200 ml water

  • 16 fresh prawns (peeled & lightly blanched)

  • 12 fresh whole shiitake mushrooms

  • 3 tbsp light soy sauce

  • sugar (to taste)

  • salt (to taste)

  • ground white pepper (to taste)

  • 800 ml cooking oil

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.