Chap Chye

    3 hours

    This is a chinese stew with mushrooms and vegetables. It is usually eaten with rice or porridge.


    Central Region, Singapore
    1 person made this

    Serves: 5 

    • 1 tbsp oil
    • 1 tbsp sesame oil
    • 7 cloves garlic, flattened
    • 50g dried black fungus, soaked until soft, cut into smaller chunks
    • 1 packet dried beancurd skins, soaked until soft, cut into slices
    • 8 dried mushrooms, soaked until soft, cut into halves
    • 2 dried scallop, soaked until soft
    • 1 carrot, sliced
    • 1 head white cabbage, cut into thick strips
    • 1 can fried gluten
    • 500ml cold water
    • 100g tang hoon, soaked until soft

    Prep:2hr  ›  Cook:1hr  ›  Ready in:3hr 

    1. Add 1 tbsp each of cooking oil and sesame oil into the claypot. Add garlic, black fungus, beancurd skins, mushroom, scallop, carrot and salt. Fry for 3-4 minutes under medium heat.
    2. Add in the white cabbage and fried gluten. Pour in enough cold water to cover the ingredients. Wait for water to boil.
    3. Once the water starts to boil, add the tang hoon and boil for another 45 minutes under small heat. Serve.

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