Chap Chye

The Michelin-Star Chap Chye Recipe You'll Have To Bookmark

By The Weekly  , ,

January 8, 2019

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Follow Michelin-star chef Malcolm Lee's recipe to create your own chap chye (mixed vegetable stew with pork belly and glass noodles) this Chinese New Year

  • Prep: 1 hr
  • Cook: 1 hr
  • Yields: 4 Servings

Ingredients

10 g dried lily buds (kim chiam), knotted

15 g wood ear fungus

25 g black mushrooms

5 g glass noodles (tang hoon)

15 g dried vellow bean curd skin (tau kee), snipped into small pieces

1 piece sweet bean curd sheet (tiam taukee), cut into strips

90 g pork belly (sliced)

1 tbsp fermented soy bean paste (tau cheo)

15 g garlic, chopped

1 tsp dark soy sauce

1 tsp light soy sauce

100 g cabbage leaves, cut into 5-cm squares

100 g prawns

200 ml water

2 tbsps vegetable oil, plus oil for deep-frying

Directions

1Soak the dried lily buds, wood ear fungus, black mushrooms in individual bowls of hot water. When softened, drain the water.

2Remove mushroom stems, squeeze out excess water and slice into strips.

3Snip away the hard portion on the underside of the black fungus. Then cut the rest of the fungus into smaller pieces.

4Snip away the hard end of the lily buds.

5Soak tang hoon in water till softened. Use cold water to prevent tang hoon from being too soft.

6Fill a wok with oil. When hot, deep-fry tau kee and tiam tau kee gently till golden brown.

7Boil water in small pot. When boiling, put in pork belly to blanch for 5 mins. Remove to cool, then slice to 1-cm strips. Set aside.

8Peel the prawns, devein and reserve the shells. Pan roast the shells till fragrant. Add the water and simmer on low for about 30 mins. Strain and set prawn stock aside.

9Put a large pot over medium heat. Add oil and stir-fry garlic till fragrant, add in the mushrooms and pork belly, and fry for another minute. Add in the tau cheo and fry for another minute. Add in the prawn stock and the rest of the ingredients, except for the prawns and cabbage. Simmer for 20 mins.

10Add in the cabbage and simmer for a further 10 mins, then add in the prawns to cook for another 2 mins. Add salt and sugar to taste. Serve with steamed rice.

Chef's Tip: It's easier to knot the dried lily buds before soaking as theyíll be less likely to rip. Knotting prevents the buds from fraying during cooking.

Recipe: Malcolm Lee / Photo: Andy Wong, assisted by Andrew Frederic