Dried bean curd, soaked first and cooked with cabbage, glass vermicelli, black fungus, prawns with lots of garlic and brown bean paste, a very tasty light
Nonya Chap Chye or Mixed Vegetables - Nonya Vegetable Recipes Ingredients:
25 gm "tung hoon" (transparent vermicelli)
20 gm "kim chiam" (dried lily flower buds)
one small handful of "bok nee" (black edible fungus)
4 pieces of "tee tow kee" or "tim chok" (dried sweet bean curd strips)
half a small cabbage
1 small carrot
2 pips of garlic
2 red onions
1 Tbsp "tau cheow" (fermented, salted soybeans)
several gingko nuts (optional)
6 Tbsp cooking oil
salt and sugar to taste
Nonya Chap Chye or Mixed Vegetables - Nonya Vegetable Recipes Preparation:
1. First, pound together in a mortar, 2 pips of garlic and 1 Tbsp "tau cheow" (fermented, salted soybeans).
2. Cut up the cabbage into small sections, and slice the carrot.
3. Soak all the dried ingrediants for at least 30 minutes in some warm water, until they are softened.
4. The "tung hoon" should be soft, and the lily buds should have become bloated.
5. Tie the lily buds in individual knots and put aside.
6. Cut the "tim chok" into one inch strips, and fry in oil until light brown.
7. Using a small amount of cooking oil, fry in a wok or pan, the pounded "tau cheow", onion and garlic mixture.
8. Add all other ingrediants except the cabbage, season to taste, and then a small amount of water.
9. Stir together when adding in the cabbage last, and simmer until tender; about 15 minutes.
10. If Chap Chye Soup is required, add water or soup stock at this point and simmer about 15 minutes.
To Serve: Ladle into a bowl and serve with other Nonya dishes and steamed rice.