Luo Han Zhai (Chap Chye)

    We love to cook this dish. Everytime we cook this, we would cook enough for all 5 of us for dinner, and then for lunch the next day.


    North Region, Singapore
    1 person made this


    • 8 cloves garlic, smashed
    • 8 scallops, soaked until expanded
    • 4 dried shiitake mushrooms, soaked until soft
    • 1 can button mushrooms, drained
    • 50g carrot, sliced
    • 25g dried black fungus, soaked until soft
    • 20 pieces dried lily flower (金银花), soaked until soft
    • 425g napa cabbage
    • 1 can fried gluten
    • 5 tau pok (beancurd puffs), cut into halves
    • 25g tang hoon (mung bean noodles), soaked until soft
    • Sesame oil to taste
    • A pinch of salt


    1. Add garlic, scallop, shiitake mushroom, button mushroom, carrot, black fungus and dried lily flower in an oiled pot. Stir-fry for about 5 minutes and mix until well-combined.
    2. Add in the napa cabbage, fried gluten and just enough water to submerge all the ingredients. Allow it to boil.
    3. Once it has boiled, add in the tau pok, tanghoon, sesame oil and salt and cook under low heat for about 1 hour.

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