Nyonya vegetable stew (Nyonya chap chye)

Nyonya vegetable stew (Nyonya chap chye)

  • Preparation Time10 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyMedium

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
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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