Chap Chai
Chap Chai
Try this quick and easy chap chai recipe by Sherson Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 2 - 3 servings
Ingredients
  • 25 pieces dried bean curd skins
  • 2 tablespoons fermented bean curd
  • 1 tablespoon taucu [Fermented Soy Beans]
  • ½ cup water
  • 2 shallots
  • 6 cloves chopped garlic
  • 300 grams fresh prawn
  • 5 pieces fresh Shitake mushroom (soaked in water till soften)
  • 1 piece black fungus (soaked in hot water until soft, trim the hard part off)
  • ½ long cabbage
  • 8 dried chillies
  • 15 grams glass noodle (soaked in cold water)
  • 1 tablespoon sugar
  • 3 tablespoons light soy sauce
  • 1 tablespoon white pepper
Method
  1. In a braising pot, deep fry dried bean curd skins over low-medium fire till lightly crispy.
  2. Leave ½ cup of oil in the pan, and fry shallots and garlic for 2 minutes and add in the fermented bean curd, taucu and water gradually.
  3. Add soaked black fungus and mushrooms, and let it boil under a lid.
  4. Add cabbage, fried bean curd skins, prawns, glass noodles and let it steam for about 2-3 minutes.
  5. Season with sugar, light soy sauce and white pepper before serving.

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