Saturday, July 3, 2021

Vegetable Stew/ Hokkien 'Chap Chye'

I grew up eating this dish ,it's my mom favourite dish , but I regretted not asking her how she cooked it. I tried to replicate it but somehow it doesn't taste the same . Well, I guess each has her own technique of cooking a dish. But it is still delicious. I used local Cameron cabbage, dried shiitake, glass noodles and red beancurd. A great vegetarian stew which the Hokkien called it 'Chap Chye'. 

Vegetable Stew/ Hokkien Chap Chye'
1/2 a cabbage - cut into shreds
8 dried shiitake- soak and slice
a small amount of glass noodles - soak
a tsp of chopped ginger
a tbsp of chopped garlic
2 pieces of fermented red beancurd( Fu Yee) and 3tbsp of the red beancurd water
3 tbsp of olive oil
1 cup water

Saute chopped ginger and garlic  in olive oil over low heat till fragrant. Add in red beancurd and red beancurd water, continue to saute for a min. Add in cut mushroom, cabbage and stir fry till the cabbage leaves have slightly soften . Add water , cover with lid and stew till the cabbage has soften over med low fire. Once it is ready , add on the soaked glass noodles. Cook for a further 5 mins. Dish out and serve with rice.

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