Ingredients This Nyonya Chap Chye is a classic from the Peranakan / Nyonya cuisine. Peranakan food is touted to be a blend of South East Asian culinary cultures - often hitting the spice, sweet and tang notes deliciously. Chap Chye loosely translates to mixed vegetables, which is very accurate in this case. Fresh vegetables tossed with crispy beancurd strips and broth-soaked tang hoon (glass noodles) is a flavour explosion in your mouth you won't want to miss! Ingredients 30g Dried Mushrooms (whole) (pre-soaked with 600ml hot water and reserve soaking liquid)25g Lily buds (pre-soak & knot) 30g Black fungus (pre-soak & cut into bite sizes)30g Glass noodles (pre-soak)60g Dried bean curd (cut into 1 long strips)40g Dried sweet bean curd (cut into strips)250g Napa cabbage (cut into bite sizes)2 tbsp Preserved soy bean paste (tau cheo)8 cloves Garlic (chopped)1 Carrot (peeled and sliced)Salt to taste700ml Water (excludes mushroom water)----Full recipe: https://themeatmen.sg/nyonya-chap-chye/----P.S. Weve got recipes for all your Singaporean and Asian favourites on our channel. Hit subscribe and share them with your friends. P.P.S. Cant find a recipe you like? Drop us a comment or ping us on our socials.----FACEBOOKhttps://www.facebook.com/themeatmensgINSTAGRAMhttps://www.instagram.com/themeatmensgTIKTOKhttps://www.tiktok.com/@themeatmensgTELEGRAMhttps://t.me/joinchat/RkGuNJjo8VjSo4W5PINTERESThttps://www.pinterest.com/TheMeatMenSG----Timestamps:0:00 Deep fry beancurd strips0:31 Stir fry base for broth0:58 Add in ingredients1:15 Add in vegetables 1:37 Season lightly, dish and enjoy!
