Nonya Chap Chye

    50 mins

    A typical Nonya dish, this is simple to make and quite delicious. Leave out the taucheo if you don't like the taste of salted soya beans.


    Central Region, Singapore
    7 people made this

    Serves: 4 

    • 2 tablespoons oil
    • 2 cloves garlic, chopped
    • 1 tablespoon taucheo, mashed
    • 1 large onion, sliced
    • 1/2 white cabbage, cut into large pieces
    • 200g small prawns, shelled
    • 5 dried mushrooms, soaked and halved
    • 20g dried lily buds (kin chiam), soaked; cut off the hard tips and tie each strand into a knot
    • 3 strips dried bean curd skin (tau kee), soaked for 1 to 2 minutes and broken into 5 cm pieces
    • 500ml water
    • 20g tanghoon (glass noodles), soaked until pliable
    • Sugar, salt and pepper
    • Coriander leaves for garnish

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large wok, heat the oil and fry the garlic until golden. Add the taucheo and fry until fragrant.
    2. Add the onion and cabbage and stir-fry well. Add the prawns, mushrooms, lily buds and bean curd sheets. Pour in the water and cover. Bring to a boil over high heat, then simmer gently for 15 minutes.
    3. Add the tanghoon and cook covered for 5 to 6 minutes. Add more water if necessary. Season with sugar, salt and pepper to taste. Garnish with coriander and serve hot with rice.

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    I fried the onion & garlic till golden brown for better flavour.  -  29 Aug 2012

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