Nonya Chap Chye

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.

Pat Central Region, Singapore

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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Reviews (1)


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

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