Chap Chai

Vegetable Stew with Sliced Pork and Prawns (Shrimps)

You can prepare this hearty stew a day beforehand. It only gets tastier, especially if kept
overnight before serving. This is best served with white rice and sambal belachan (page 75).

makes 6 to 10 servings

1 small head cabbage

30 g or 1 ounce glass vermicelli
(tang hoon)

5 dried Chinese mushrooms
30 g or 1 ounce cloud ear fungus
30 g or 1 ounce dried lily buds
30 g or 1 ounce dried soybean sticks
30 g or 1 ounce black moss fungus*

140 g or 5 ounces small- to medium-
size prawns (shrimps)

4 tablespoons oil
5 to 6 cups water
3 cloves garlic, peeled and finely minced

110 g or 4 ounces fermented soy bean
paste (touched), pound finely if
whole beans are used

110 g or 4 ounces belly pork strip,
sliced into 0.5-cm or ¼-inch pieces

1 teaspoon dark soy sauce

4 pieces firm bean curd (taukua),
quartered

½ teaspoon salt
½ teaspoon sugar

*  There has been some suggestion that the
black moss fungus is counterfeit if it appears
black. The real moss is dark green in colour.
Furthermore, while the real moss is elastic
after being soaked in water, the fake ones stick
together when squeezed. I have never seen the
dark green type of moss and because I use so
little of it in the first place, I have no qualms
settling for the so-called fake ones.

1.    Remove the outer leaves of the cabbage. Discard the
stem and tough white portions. Cut the green leaves into
5-cm or 2-inch squares.

2.    Place the vermicelli, Chinese mushrooms, cloud ear
fungus, dried lily buds, soybean sticks and black moss
in a bowl and soak with just enough hot water to cover.
Leave aside for at least half an hour to soften. When the
mushrooms are sufficiently soft, remove the stems and
slice them into halves. Discard the water in which these
ingredients were soaked.

3.    Shell and devein the prawns and keep aside. Rinse
the shells.

4.    Warm a pot over high heat and then add 2 tablespoons
oil. Stir-fry the prawn shells until the shells turn orange
and fragrant. Pour in the water. When the stock begins
to boil, lower the heat and simmer for at least half an
hour, covered. Then strain the stock by discarding the
prawn shells.

5.    Next, place a Dutch oven or stockpot over high heat.
Add the remaining 2 tablespoons of oil and when glistening,
add the minced garlic. Stir-fry until fragrant, pour in the fine
soy bean paste, stir, and then add the sliced pork and prawns.
Next, add the dark soy sauce for flavour as well as colour.

6.    Pour in the reserved stock. Turn up the heat. When the
soup is boiling, add the cabbage, firm bean curd pieces and
all the previously soaked ingredients. Add more water, if
necessary, until all the ingredients are covered. Continue
to boil until these last ingredients are soft before you serve.
It is not necessary to simmer as this may overcook and
break up the contents of the stew.

7.    Just before serving, taste and add salt and sugar as
necessary. Depending on whether you have prepared this
a day or two beforehand, the fermented soy beans may
lend some saltiness to the stew and you may not need
to add any more salt.

NOTE: To prevent your cabbage leaves from disintegrating (because
they become too soft), add them only when you warm up your stew
prior to serving.

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