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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
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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