Note:
Tbsp = tbsp
Chopped = chopped or cut into ½ cm pieces
To be soaked in water prior to cooking,
1. Dried shiitake mushrooms. Soak on the dried mushrooms for an hour. Hot water may be used to soften the mushrooms faster.
2. Dried wood ear fungus. This has to be washed before soaking. Wash and soak dried fungus for an hour.
3. Lily buds. This is to remove the extra salt. Soak for an hour, then remove from water and tie each bud with a cross knot and set aside.
4. Tau ki. After removing the tau ki from the water, these will be cut or broken into bite size pieces before cooking.
5. Tang hoon.
How to prepare stir fried mixed vegetables (chap chai) – Cabbage, Carrots, Wood-Ear Fungus, Dried Lily Buds and Mushrooms
1. Heat 1½ tbsp oil and ½ tbsp sesame oil and 1 tbsp tau cheo (optional) in a pan. Add finely chopped garlic.
2. Stir and sauté on a low flame for 2 minutes.
3. Then add the carrots and mushrooms.
4. Stir and sauté on a low flame for 2 minutes.
5. Then add the softened lily buds, ear wood fungus and tau ki, followed by the cabbage leaves which are torn before being tossed into the pan. Add salt, pepper, soy sauce and sugar, and ½ to 1 cup of water and stir well.
6. Stir and simmer on a low to medium flame for 5 to 10 minutes until the cabbage is soft.
7. Add the tang hoon to the pan and stir to combine with the other ingredients.
8. Stir and sauté on a low to medium flame for 2 to 3 minutes. The tang hoon will soak up the excess water.
9. Switch off the flame and serve the dish hot or warm.
Prep Time: 60 mins
Cook Time: 20 mins
Total Time: 80 mins
Cuisine inspiration: Peranakan and Malaysian Hokkien
Servings: 3
Ingredients
100 g Kim chiam (dried lily flower buds).
200 g Ear wood fungus raw or dried.
Shiitake mushrooms raw or dried.
1 medium size carrot cut horizontally into 2 mm slices
½ Cabbage, torn into smaller pieces.
100g Tau kee (Tofu skin)
100 g tang hoon (mung bean vermicelli)
4 cloves garlic finely chopped
¼ tbsp white pepper powder
1½ tbsp cooking oil
½ tbsp sesame oil
2 tbsp Soy sauce
½ tbsp Sugar
1 tbsp Tau cheo (Fermented soy bean paste) – optional
½ to 1 tbsp salt – to adjust as required
½ to 1 cup water.