Saturday, June 9, 2012

Chap Chye

Looking at the ingredients list, think this is one of the most ingredients (15 items) I ever used in a dish! :) Actually is not very tedious as most ingredients just require pre-soaked before cooking.....The cooking part even more simplest, just braised everything till cook ^-* My girl ate everything except the lily flower which she find it tough, as for my boy likes this dish, requesting for more servings except the tung hoon >.<

Stewed Mixed Vegetables

Recipe adapted (with modifications) from Good Food Magazine
  • 300gm prawns, shelled & de-veined, shells reserved
  • 15 dried shitake mushroom, softened and liquid reserved
  • 2 tbsp dried shrimps, softened and liquid reserved
  • 5 cloves garlic, finely chopped
  • 10 shallots, finely chopped
  • 3 slices ginger
  • 2 tbsp fermented bean paste
  • 35 strands lily flowers, soaked and tied into a knot
  • 15gm cloud ear fungus
  • 50gm bean vermicelli
  • 60gm dried bean curd sheet, softened
  • 550gm white cabbage, 大白菜, tear into large chunks
  • 1 medium carrot, sliced
  • 2 tsp sugar
  • salt & pepper to taste
  1. Place the prawn shells in a pot with 1.2L water and bring to boil. Cook for 10mins then strain the stock.
  2. Heat 4 tbsp oil in wok, add shallot & ginger and saute for 2mins.
  3. Add dried shrimps and garlic and stir fry for another 2mins.
  4. Add fermented bean paste and stir fry for 3mins until fragrant.
  5. Add in mushroom, lily flower, fungus, carrots and stir to mix evenly for a min.
  6. Add in cabbage, stock & sugar and bring to boil. Cover and simmer for 15mins.
  7. Add in prawn, vermicelli and dried bean curd and simmer for another 10-15mins. Add salt & pepper to taste. Serve warm.

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