Berry Berry Easy presents Madam Goh’s Berry Delicious Recipe #1 – Nyonya Chap Chye.
So here we have for you, a simple and easy-to-cook everyday-can-eat Nyonya food. The recipe has been honed to perfection by Madam Goh for 44 years. For your information, 44 years is as long as the formation of Singapore itself. So you can be sure that with 44 years of tinkering and modernising the recipe, here you get a brand-new present day generation traditional nyonya food. (For our muslim friends, do not worry, it is 100% halal. )
Berry Delicious Recipe #1 – Nyonya Chap Chye (Straits Chinese Mixed Vegetable)
Servings : 4-6 people
- 3 tbsp oil (sunflower oil)
- 2 – 3 cloves garlic, chopped
- 3 sliced ginger.
- 50 g dry shrimps (shallot), chopped
- 1 tbsp tau cheo / tau cu (1 cabbage = 1 tbsp tau cu)
- 300 g Cameron Highland / Beijing cabbage cut in 4 cm squares
- 100 g dried lily bud flower (golden needle flower / jin jen hua)
- 100 g wood ear fungus (mu er) cut
- 1 can of Cha’i – Pow – Yu (Braised Vegetarian Abalone)
- 2 – 3 pieces tau kee (soya stick / dried soya bean stick) cut in 3 cm lengths
- 150 g prawns shelled (if you like, you can add more) and add little sugar.
- 1 bowl of water
- 20 g tang hoon (glass noodle) soaked and drained
- ½ tsp sugar
- ¼ tsp pepper
- 1 tsp chicken stock
- Fry garlic till light golden. Add ginger and dry shrimps
- Add tau cu and fry till fragrant.
- Add stir-fry ingredients and follows by prawns.
- Add water, cover and bring to a boil.
- Reduce heat to medium low and simmer for 15 minutes.
- Add tang hoon and simmer for 5 minutes till softened.
- Add seasoning.