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Name: Authentic Nyonya Chap Chye Recipe
Prep time: 30 min
Cook time: 25 min
Yield: 4
Cuisine: Singapore
Ingredients: 200g prawns, shelled and deveined (keep shells for stock); 100g pork belly, thinly sliced; 100g dried shiitake mushrooms, soaked until soft and sliced; 100g beancurd sticks (tau kee), soaked until soft and cut into 2-inch lengths; 100g glass noodles (tang hoon), soaked in water until soft; 150g cabbage, cut into 2-inch squares; 100g long beans, cut into 2-inch lengths; 100g carrots, sliced; 100g chayote (suay buay), sliced; 50g wood ear fungus (black fungus), soaked and torn into bite-sized pieces; 2 cloves garlic, minced; 1 large shallot, thinly sliced; 3 tablespoons cooking oil; 500ml water or homemade prawn stock (made from prawn shells); 1 tablespoon fermented bean paste (taucheo); 1 teaspoon sugar; 1/2 teaspoon salt (or to taste); 1/2 teaspoon ground white pepper

Nyonya Chap Chye

🇸🇬 Singapore

Southeast Asia

A flavorful Peranakan dish made with mixed vegetables, prawns, and a fragrant, savory sauce, often served with rice.

Peranakan

Vegetarian

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