Chap chye

Posted by spots (Singapore, Singapore) on 12 January 2008 in Food & Cuisine and Portfolio.

1 Chinese cabbage, cut into fairly large wedges
4 rounded tbs taucheow
1 tb garlic, chopped
2 lapcheong, sliced
10 dried Chinese mushrooms
1/2 cup dried black jelly fungus
2 bundles tanghoon
1 tb darksoya sauce

Soak dried Chinese mushrooms in small bowl of hot water for 15 minutes. Snip off caps and quarter. Reserve the water. Heat oil in a pan, brown the garlic and taucheow. Add the lapcheong, mushrooms, fungus. Then, cabbage and mushroom water. Top up with more water till the liquid covers the ingredients. Bring to boil, then add tanghoon and simmer for 5 to 10 minutes. Season with salt and pepper and serve hot with rice.