I've been so blessed to have my mom teach me how to make some authentic Singapore dishes these last few weeks. For this week, she made chap chye, a mixed vegetable stew. It's great for when you want to eat something light, yet filling and healthy. You can leave out the dried shrimp and pork if you prefer a vegetarian version.
1 small cabbage, cut into bite-size pieces
lily buds, soak to soften, drain and cut off hard stems
black fungus, soak to rehydrate
beancurd sticks, soak to soften, then cut into short lengths
glass noodles, soak to soften
carrot, peeled and cut into thin slices
dried shrimps, soak to soften
2 cloves garlic, minced
1 tbsp fermented soybean (taucheo paste)
200ml chicken stock
1/2 tsp sugar
slices of pork (optional)
In a large wok, heat up one tablespoon of oil. Fry dried shrimps until fragrant. Dish up and set aside.
Fry garlic with fermented soybean until fragrant.
Add cabbage, dried shrimp, lily buds, black fungus, carrots, and beancurd sticks.
Stir well for a few minutes, then add sugar and chicken stock.
Cover and simmer over low heat for 10 minutes.
Stir then add glass noodles. Cook for 5 more minutes.
Serve with rice.