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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.

NIKON D50 1/40 second F/2.8 75 mm (35mm equiv.)

Mama BoK from Yarmouth, Canada

Thanks for the recipe.. now gotta find taucheow.. first.. ;)
Can you post and show me what it is..??

12 Jan 2008 5:46pm

Mae from Singapore

Hi Ruth, can you confirm that this recipe required 4 tablespoons of taucheong? seem a bit salty to be using 4 tbs. Thanks,

25 Oct 2009 7:47am

spots from Singapore, Singapore

yup tau cheow 4 tbsp... cos this makes a LOT of chap chye ... but I suppose you can reduce the amount if you prefer less salty ? Good luck! =)

27 Oct 2009 1:18pm

spots from Singapore, Singapore

Mama Bok, tau cheow is salted soya bean paste =)

27 Oct 2009 1:18pm

1/40 second
75 mm (35mm equiv.)