Nyonya vegetable stew (Nyonya chap chye)

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Ingredients

  • For the paste:

  • 20g candlenuts or cashews
  • 70g shallots, peeled
  • 20g garlic, peeled
  • 2 tbsps fermented soy beans
  • 150ml water

  • For the stew:

  • 20g lily flower, rinsed, knotted
  • 1 1/2 tbsps sugar, or to taste
  • 3 tbsps light soy sauce
  • 6 tbsps oil
  • 300g prawns, peeled
  • 750ml light chicken or prawn stock
  • 15g glass noodles, soaked in cold water for 20 seconds
  • 25 dried beancurd skin, soaked, cut into pieces
  • 250g cabbage, cut into bite-sized pieces
  • 40g sweet beancurd skin or 'tim chok', cut into pieces
  • 30g dried Chinese mushrooms, soaked, halved
  • 15g black fungus, soaked, cut into pieces

Use imperial measurements

Method

How to make Nyonya vegetable stew (Nyonya chap chye)

Find out more about Makansutra's Nyonya Vegetable Stew.

1) Combine all of the ingredients for the paste in a food processor and blend. Set aside.

2) In a braising pot, heat oil and fry paste for about 3-4 minutes or until fragrant. Add the prawns and fry for another 2-3 minutes.

3) Deep fry the tim chok and dried bean curd skin over low-medium fire till lightly crispy. Set aside.

4) Add the lily flower, black fungus, dried mushrooms, sweet beancurd and cabbage to the paste, fry for another 2-3 minutes.

5) Add stock and bring mixture to boil. Lower heat, cover and let chap chye simmer for 8 minutes.

6) Add fried tim chok, dried beancurd skin and glass noodles and let it simmer for another 2 minutes.

Serve with steamed rice.

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