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Name: Authentic Nyonya Chap Chye Masak Titik Recipe
Prep time: 25 min
Cook time: 25 min
Yield: 4
Cuisine: Singapore
Ingredients: *For the Sambal Paste (Bumbu):**; 10 dried red chilies, deseeded and soaked in hot water; 5 fresh red chilies; 150g shallots (about 8-10 medium); 5 cloves garlic; 20g belacan (shrimp paste), toasted; 2 tablespoons cooking oil; *For the Dish:**; 300g medium prawns, shelled and deveined (keep tails on); 100g dried beehoon (rice vermicelli), soaked in water for 20 minutes and drained; 100g cabbage, cut into 2-inch squares; 100g long beans, cut into 2-inch lengths; 100g carrots, sliced thinly; 50g wood ear mushrooms (soaked and trimmed) or black fungus; 1 medium tomato, cut into wedges; 1 liter water or vegetable stock; 2 tablespoons cooking oil; 1 teaspoon salt (or to taste); 1 teaspoon sugar; 1/2 teaspoon ground white pepper

Nyonya Chap Chye Masak Titik

🇸🇬 Singapore

Southeast Asia

A version of Nyonya Chap Chye with a spicier twist, featuring mixed vegetables and prawns in a spicy sauce, often served with rice.

Peranakan

Spicy

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