Nonya Chap Chye
4 people made this
About this recipe:
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.
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
20g tanghoon (glass noodles), soaked until pliable
Sugar, salt and pepper
Coriander leaves for garnish
- In a large wok, heat the oil and fry the garlic until golden. Add the taucheo and fry until fragrant.
- 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.
- 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.
I fried the onion & garlic till golden brown for better flavour.
- 29 Aug 2012
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