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
    10 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.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (1)


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