Nyonya Mixed Vegetables (Char Chap Chye)
Description:
traditional dish...Nyonya girl makes Nyonya dish..
Ingredients:
5 dried mushrooms, soaked and halved
2 tbsp black fungus (bok nee), soaked
3 strips dried bean curd skin (tau kee), soaked for 1 to 2 minutes
25g dried lily buds (kin chiam), soaked; cut off the hard tips and tie each strand into a knot
100g button mushrooms, halved or quartered
150g white cabbage (wong nga pak), cut into large pieces
200g prawns, shelled
20g glass noodles, soaked
4 tbsp oil
1 tsp chopped garlic
1½ tbsp preserved soy bean paste (tau cheong), mashed in 1 litre water
Sauce:
1/2 tsp salt or to taste
1 tsp sugar
1/4 tsp pepper
1 tsp chicken stock granules
Heat oil in a wok and fry garlic until lightly golden. Add preserved soy bean paste and fry until aromatic. Add cabbage and button mushrooms and stir-fry well. Add prawns, dried mushrooms, black fungus, lily buds and bean curd sticks.
Pour in water and cover wok with a lid. Bring to a boil over high heat, then simmer over a moderately low heat for 15 minutes.
Add glass noodles and cook covered for six to seven minutes. Add seasoning to taste, then dish out.
Eggplant Tofu
Serves 2-3
A classic Baba-Nonya favourite.
5-6 Asian egg plants, peeled
6 green onions
1/3 cup oil
3 cloves garlic, sliced thinly
7 oz. silken tofu, extra firm
3-5 Tbsp vegetarian oyster sauce
Dash of plum sauce, to taste
2 red chillies, slit, seeded and diced
Cut egg plant into 1-1/2 inch slices.
Cut green onions vertically and place in a bowl of cold water until they open up like flowers.
Heat oil on high in a wok or large skillet and fry eggplant until brown and crisp.
Drain on paper towels and keep warm.
Repeat with the garlic.
Cut silken tofu gently in the palm of your hand and lower into the heated, oiled wok/skillet.
Gently fry for 3-5 minutes until tofu chunks have a crispy outer skin.
Toss egg plant and garlic back into wok/skillet with tofu and stir gently, but well.
Add vegetarian oyster and plum sauces, green onions and chillies and stir until heated through.
Serve with rice or noodles.
Curried Cauliflower Stir-fry
Serves 3-4
A mild, slightly rich-tasting dish.
1 medium or large cauliflower
1 Tbsp salt
2 Tbsp oil
1 Tbsp whole mustard seeds
1 onion, chopped
2 cloves garlic, crushed
Piece of ginger, 5” long, peeled and shredded
2 sprigs curry leaves or 2 Tbsp curry powder
1 Tbsp chili powder
1 Tbsp cumin seeds
1 Tbsp tumeric (omit if using curry powder)
1/2 cup water
1 Tbsp tamarind puree from 1” of tamarind
1 can coconut milk
1/2 cup coconut cream
Juice of 1/2 lime
Cut cauliflower into small florets and soak in cold water with salt for 10 minutes.
Heat oil in wok or medium saucepan and cook mustard seeds covered until they stop popping.
Add onion, garlic and ginger to wok/saucepan and sauté well.
Add curry leaves or powder, chilli powder, cumin seeds and tumeric and stir.
Cook for 1 minute, then add water and tamarind puree and simmer for 3 minutes.
Add cauliflower and coconut milk and cook until cauliflower is tender.
Add cream, stir and remove from heat. Add lime juice and serve with rice.
Rainbow Fried Rice
Serves 5-6
This recipe is plentiful as a main or side dish.
1 Tbsp oil
1 red onion, chopped
1 medium-sized carrot, diced
2 stalks celery, diced
1 red, yellow and green pepper, seeded and diced
3 cups cooked rice, cooled
5-6 Tbsp soy sauce
1 Tbsp sesame oil
Salt and pepper to taste
1/3 cup pinenuts or toasted slivered almonds
Sauté onion in a oiled wok or large pot.
Add carrots, celery, and peppers and stir-fry until vegetables are partly done, not over-cooked.
Add long Grain rice to vegetables and stir well.
Add Light soy sauce and sesame oil to the mix, then salt and pepper.
Continue stirring for 3 minutes, then toss in nuts.
Serve.
Recipe for Green Ginger Wine
One small chicken, cut into small pieces
One piece fresh ginger
Three table spoons of Oil or Sesame seed salt
Half cup of Ginger wine
Fry the ginger until lightly brown, then put aside.
Fry the Chicken until cooked, then add the Ginger and salt
Then pour in the ginger Wine, give a quick stir and it is ready to eat
Description:
traditional dish...Nyonya girl makes Nyonya dish..
Ingredients:
5 dried mushrooms, soaked and halved
2 tbsp black fungus (bok nee), soaked
3 strips dried bean curd skin (tau kee), soaked for 1 to 2 minutes
25g dried lily buds (kin chiam), soaked; cut off the hard tips and tie each strand into a knot
100g button mushrooms, halved or quartered
150g white cabbage (wong nga pak), cut into large pieces
200g prawns, shelled
20g glass noodles, soaked
4 tbsp oil
1 tsp chopped garlic
1½ tbsp preserved soy bean paste (tau cheong), mashed in 1 litre water
Sauce:
1/2 tsp salt or to taste
1 tsp sugar
1/4 tsp pepper
1 tsp chicken stock granules
Heat oil in a wok and fry garlic until lightly golden. Add preserved soy bean paste and fry until aromatic. Add cabbage and button mushrooms and stir-fry well. Add prawns, dried mushrooms, black fungus, lily buds and bean curd sticks.
Pour in water and cover wok with a lid. Bring to a boil over high heat, then simmer over a moderately low heat for 15 minutes.
Add glass noodles and cook covered for six to seven minutes. Add seasoning to taste, then dish out.
Eggplant Tofu
Serves 2-3
A classic Baba-Nonya favourite.
5-6 Asian egg plants, peeled
6 green onions
1/3 cup oil
3 cloves garlic, sliced thinly
7 oz. silken tofu, extra firm
3-5 Tbsp vegetarian oyster sauce
Dash of plum sauce, to taste
2 red chillies, slit, seeded and diced
Cut egg plant into 1-1/2 inch slices.
Cut green onions vertically and place in a bowl of cold water until they open up like flowers.
Heat oil on high in a wok or large skillet and fry eggplant until brown and crisp.
Drain on paper towels and keep warm.
Repeat with the garlic.
Cut silken tofu gently in the palm of your hand and lower into the heated, oiled wok/skillet.
Gently fry for 3-5 minutes until tofu chunks have a crispy outer skin.
Toss egg plant and garlic back into wok/skillet with tofu and stir gently, but well.
Add vegetarian oyster and plum sauces, green onions and chillies and stir until heated through.
Serve with rice or noodles.
Curried Cauliflower Stir-fry
Serves 3-4
A mild, slightly rich-tasting dish.
1 medium or large cauliflower
1 Tbsp salt
2 Tbsp oil
1 Tbsp whole mustard seeds
1 onion, chopped
2 cloves garlic, crushed
Piece of ginger, 5” long, peeled and shredded
2 sprigs curry leaves or 2 Tbsp curry powder
1 Tbsp chili powder
1 Tbsp cumin seeds
1 Tbsp tumeric (omit if using curry powder)
1/2 cup water
1 Tbsp tamarind puree from 1” of tamarind
1 can coconut milk
1/2 cup coconut cream
Juice of 1/2 lime
Cut cauliflower into small florets and soak in cold water with salt for 10 minutes.
Heat oil in wok or medium saucepan and cook mustard seeds covered until they stop popping.
Add onion, garlic and ginger to wok/saucepan and sauté well.
Add curry leaves or powder, chilli powder, cumin seeds and tumeric and stir.
Cook for 1 minute, then add water and tamarind puree and simmer for 3 minutes.
Add cauliflower and coconut milk and cook until cauliflower is tender.
Add cream, stir and remove from heat. Add lime juice and serve with rice.
Rainbow Fried Rice
Serves 5-6
This recipe is plentiful as a main or side dish.
1 Tbsp oil
1 red onion, chopped
1 medium-sized carrot, diced
2 stalks celery, diced
1 red, yellow and green pepper, seeded and diced
3 cups cooked rice, cooled
5-6 Tbsp soy sauce
1 Tbsp sesame oil
Salt and pepper to taste
1/3 cup pinenuts or toasted slivered almonds
Sauté onion in a oiled wok or large pot.
Add carrots, celery, and peppers and stir-fry until vegetables are partly done, not over-cooked.
Add long Grain rice to vegetables and stir well.
Add Light soy sauce and sesame oil to the mix, then salt and pepper.
Continue stirring for 3 minutes, then toss in nuts.
Serve.
Recipe for Green Ginger Wine
One small chicken, cut into small pieces
One piece fresh ginger
Three table spoons of Oil or Sesame seed salt
Half cup of Ginger wine
Fry the ginger until lightly brown, then put aside.
Fry the Chicken until cooked, then add the Ginger and salt
Then pour in the ginger Wine, give a quick stir and it is ready to eat
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