I must confess. Mom made this dish , not me.
I remember how my late grandpa used to share his recipes with me. Though we spoke English , when it came to food, he'd explain it all in Malay . Typically the amounts were estimated , like a pinch of the, a handful of that , just enough of this etc.
The secret to great food was always stir frying pounded shallots and garlic or rempah in oil til brown then adding in the meat, then everything else.
Here's a simple way to prepare chap chye.
- Soak dried black fungus , rice vermicelli and dried tau kee on water to hydrate these.
- Dry with a paper towel.
- Peel fresh prawn
- Slice belly pork finely
- Peel and slice a carrot or two
- Slice a cabbage
- Peel and Pound a clove of garlic and five shallots.
- Stir fry the garlic and shallots til brown
- Add the pork and prawns and let it cook
- Add in the cabbage, carrots, black fungus, tau kee and vermicelli
- Season with sea salt
- Serve hot
