乱中有序。Skipping the meat on this version of chap chye. :)

• 
• Ingredients
•  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
•  10g dried golden lily buds
•  20g tung hoon or bean vermicelli
•  20g tau kee
•  2Tbs Cooking oil + 1 Tsp Sesame oil
•  2Tsp minced garlic
•  2 1/2Tbs tau cheo or fermented soyabean paste
•  1kg cabbage, washed and cut roughly into pieces
•  1Tbs concentrated chicken stock or 1 chicken cube
•  Salt to taste
•  Oyster sauce to taste

1. Wash the dried mushrooms and soak till reconstituted. 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 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. Heat oil in a large wok on medium heat. When the oil is hot, add the minced garlic and dried shrimp and fry until fragrant.

4. Add the tau cheo and continue to fry.

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

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

7. Add the concentrated chicken stock, salt and oyster sauce to taste.The vegetables should be cooked and soft, but not mushy. Bring this to a rolling boil then turn down to low heat before adding in the tung hoon. 

Happy cooking!

From my kitchen to yours,

Brenda x