Flavourful Chap Chye

Chap chye or mixed vegetables.

There’re so many different ways to cook this. We love the version at Chin Chin and replicate it at home with our own takes.

We use homemade lard oil, crispy lard and chicken stock to enhance the flavour.

Soak 1 to 2 stalks of tau kee or fried beancurd skin in hot water for an hour or until it’s soft. Then cut into shorter lengths.

Soak a handful of black fungus in room temperature water for an hour. Cut away the hard stem and cut into smaller pieces.

Soak a handful of tang hoon or bean vermicelli in room temperature water for an hour.

Soak a big piece of fried pork skin in water for 10 minutes and cut into thin strips.

Cut 5 to 6 leaves of wongbok or cabbage into thin strips.

Heat up some oil and 1 tbsp lard oil in a wok. Add 2 minced garlic and a handful of dried shrimps. Fry until fragrant. Then add in some crispy lard and fry until fragrant.

Add 6 to 8 slices of pork belly. Fry for a few minutes until the pork belly is cooked. Add the tau kee and fry for a couple of minutes. Then add the black fungus.

Season with 3 tsp of tau cheo or preserved soy beans. Stir and fry for a couple of minutes. Add 3 tbsp of corn flour and fry until the flour is absorbed.

Add the wongbok and fry for a couple of minutes. Add 4 ladles of chicken stock and let it cook for 5 minutes or until the vegetable is softened.

Add 1 tsp of light soy sauce or to taste.

Then add the fried pork skin and tang hoon. Cook for a couple of minutes. Sprinkle with some Sarawak white pepper. Stir to mix.

Serve on a plate. A delicious vegetable dish.