Nonya Chap Chye

Tried and tested. 

This was such a crowd pleaser that I've cooked it the very next week after my first attempt.

What a happy myriad of colours!

This week's edition was same same but different.

Using some deep fried pork belly instead.

And I added black moss (not in picture) this time :)

•  8 large dried mushrooms
•  1 litre of water, or more if necessary
•  100g haebi or dried shrimp
•  10g dried black fungus or cloud ear fungus
•  100g black moss
•  10g dried golden lily buds
•  20g tung hoon or bean vermicelli
•  20g tau kee or sweet beancurd skin
•  5Tbs cooking oil, and more oil for deep-frying the tau kee
•  200g pork belly, sliced into thin strips
•  1Tbs garlic, finely chopped
•  2 1/2Tbs tau cheo or fermented soyabean paste
•  1kg cabbage, washed and cut roughly into pieces
•  100g jicama, peeled and cut into strips about 4cm long and 1cm thick
•  10g beancurd skin
•  1Tbs concentrated chicken stock
•  Salt to taste
•  Oyster sauce to taste

1. Wash the dried mushrooms and boil in a small pot with about 400ml of water for about five to 10 minutes, until they have softened. Drain but keep the liquid (mushroom water) for use later. Cut the mushrooms into strips. Set aside.

2. Meanwhile, soak the dried shrimp, black fungus, black moss, golden lily buds and tung hoon in separate bowls of water for about 10 minutes. Drain each item and set aside. Tie the lily buds into knots and trim the ends. Set aside.

3. Wipe the sheets of tau kee with a damp cloth, then cut them into 5cm squares. Deep-fry in hot oil until brown and crispy. Drain on paper towels and set aside.

4. Heat 5Tbs of oil in a large wok on medium heat. When the oil is hot, add the dried shrimp and fry until fragrant.

5. Add the strips of pork belly and continue to fry until cooked.

6. Add the garlic, then the tau cheo and fry for about one minute.

7. Next, put in the cabbage and jicama and stir. Add about 200ml of water. Cover and cook for about 10 to 15 minutes, stirring intermittently.

8. Add the mushroom water that you had set aside earlier, followed by the mushrooms, black fungus and golden lily buds. Stir. Add just enough water to submerge most of the ingredients.

9. Bring the liquid to a boil. Add more water if necessary. The vegetables should be cooked and soft, but not mushy.

10. When boiling, add the tau kee and black moss. Stir gently and simmer for about five minutes. Add the beancurd skin and tung hoon.

11. Add the concentrated chicken stock, salt and oyster sauce to taste.

- See more at: http://www.soshiok.com/recipe/nonya-chap-chye#sthash.rAi3exL2.dpuf

Credits:

http://www.soshiok.com/recipe/nonya-chap-chye

Adjustments:

I used some of the reserved water from soaking the dried prawns as well.

Taking the healthier (less mess too!) option, I didn't deep fry the tau kee so I've added it in together in Step 8 to let it cook for longer.

Since I was using fermented soybean instead, I mixed the oyster sauce, salt and chicken stock cubes together before adding it in to the simmering vegetables.

If you're using chicken stock cubes instead, you'd need one to one and a half cubes.

I added in two tablespoons of oyster sauce and a quarter teaspoon of salt.

And if you're wondering if sio bak or regular pork belly is better for taste, I'd say it's really up to your own personal preference.

But if you left it to me, I'd cook with pork belly and top it off with sio bak! :)

Happy cooking!

From my kitchen to yours,

Brenda x