CHAP CHYE

Serves 4–6

Chap chye is the Hokkien term for mixed vegetables. It is a signature dish of the Peranakans, but the other ethnic groups in Singapore also have their own versions of this dish. This is the Eurasian version of chap chye. Serve it as part of a meal with other dishes and white rice.

Garlic 6 cloves, peeled
Preserved soy bean paste (taucheo) 3 Tbsp
Cooking oil 3 Tbsp
Ground white pepper 1 Tbsp
Light soy sauce 1 Tbsp
Salt ½ Tbsp
Water 3 Tbsp

Dried Chinese mushrooms 5, soaked to soften,
stems discarded and sliced

Dried black fungus 4, soaked to soften, hard
parts trimmed and discarded, then sliced

Dried lily buds 50 g (1⅔ oz), soaked to soften
and knotted

Yam bean 1, peeled and sliced
Carrot 1, peeled and sliced

Canned button mushrooms 250 g (9 oz),
drained and cut into quarters

Onions 2, peeled and cut into quarters

Glass vermicelli (tanghoon) 50 g (1⅔ oz),
soaked to soften

Cabbage leaves 300 g (11 oz), cut into
bite-size pieces

Celery 1 stalk, sliced

Firm bean curd 2 pieces, cut into cubes
and deep-fried

Bean curd sticks 100 g (3½ oz)

Spring onions (scallions) 50 g (1⅔ oz),
cut into 8-cm (3-in) lengths

Local celery 50 g (1⅔ oz), cut into
short lengths

1.   Pound or grind together garlic and preserved soy bean paste until fine.

2.   Heat oil in a wok and fry paste until fragrant. Add pepper, soy sauce, salt and water,
then add mushrooms, fungus, lily buds, yam bean, carrot, button mushrooms and
onions. Fry for 2 minutes.

3.   Add glass vermicelli, cabbage, celery and fried firm bean curd. Cover wok with a lid
and leave to cook for 3 minutes.

4.   Break bean curd sticks into wok and mix thoroughly.

5.   Dish out and serve hot, garnished with spring onions and local celery.

NOTE

•  The lily buds are typically knotted before cooking to avoid them breaking up when cooking.

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EURASIAN HERITAGE

Cooking