Chap Chye Braised Cabbage And Mushrooms Recipes

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CHAP CHYE



Chap Chye image

Chap Chye is a Mixed Vegetables dish braised in a warm, soothing broth. It's a great dish to make for vegetarians and for family gatherings, especially for Chinese New Year!

Provided by Bee Leng

Categories     Side Dish

Time 1h30m

Number Of Ingredients 15

450-500 gm Cabbage
3 TBsp Oil
3 cloves Chopped Garlic
3 cubes Fermented Red Bean Curd
2 tsp Red Wine ( from the Fermented Red Bean Curd)
20 gm Black Cloud Fungus
10 gm Black Wooden Ear Fungus
6-8 Chinese Dried Shiitake Mushrooms
40 gm Gingko Nut
50 gm Tang Hoon
30 gm Golden Needle
1 TBsp Oyster Sauce
250 ml Chicken Stock
250 ml Water
100 gm Mock Goose (Vegetarian Crispy Soya Bean Sheet)

Steps:

  • Wash the cabbage and cut into chunks.
  • Wash the mushroom and soak in hot water for 15 mins until it is soft. Wash, squeeze dry the mushroom and cut into half.
  • Soak the black cloud fungus, black wooden ear fungus, tang hoon and golden needle in separate bowls of tap water for about 15 mins or until the fungus doubles in the size.
  • Tear off the hard part of the wooden ear fungus and discard. Then cut rest of the wooden ear fungus into chunks.
  • Wash the golden needle, pluck off the hard end and tie a knot.
  • Remove the skin of the garlic and chop coarsely.
  • Cut the mock goose into 2cm squares.
  • Take out 3 square pieces of red fermented bean curd, including some of the red wine in the jar. Use the back of the spoon to mash it up.
  • In a wok, add 100 ml oil and turn heat to medium. When the oil starts to bubble, deep fry the mock goose, a few pieces at a time.
  • Once it's golden brown, remove and place on paper towel to absorb excess oil. Repeat the process until all the mock goose pieces are done. Once cool, place them in an air-tight container for later use.
  • Pour out the oil from wok leaving behind 3 TBsp of oil. Turn the heat up to high.
  • Add in fermented red bean curd and garlic and fry for a few seconds until aromatic.
  • Add in the cabbage and stir fry, then add in 1 TBsp of oyster sauce and mix well.
  • Add the mushrooms, black fungus, wooden ear fungus and gingko nut. Stir until well mixed.
  • Pour in 250 ml chicken stock and 250 ml of water to it and mix well. Cover the wok and continue to cook for about 40 mins over medium low heat.
  • Lastly, add in the golden needle and tang hoon and continue to cook for another 10 mins.
  • Transfer to a serving plate and sprinkle with crispy mock goose before serving.

Nutrition Facts : Calories 173 kcal, Carbohydrate 43 g, Protein 4 g, Fat 8 g, Cholesterol 1 mg, Sodium 346 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CHAP CHYE (BRAISED CABBAGE AND MUSHROOMS)



Chap Chye (Braised Cabbage and Mushrooms) image

A hearty plate of chopped cabbage, shiitake mushrooms and carrots stewed in aromatics, chap chye is ubiquitous on the Lunar New Year table in Singapore, though every family has a different way of making it depending on its heritage. This recipe comes from Darren Ho, a Singaporean chef of Teochew, Hainanese, Cantonese and Peranakan descent. Other cooks like adding cubes of pork for flavor, lily buds for texture and a heaping of black moss fungus on top because its Cantonese name - fat choy - is a homophone for good luck. Mr. Ho flavors his vegan version with fermented bean paste and bean curd cubes, which lend distinct creamy undertones. Serve with white rice.

Provided by Clarissa Wei

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

8 large dried shiitake mushrooms
8 large or 16 small dried wood ear mushrooms (or use more dried shiitakes)
4 cups boiling water
2 to 2½ ounces dried glass noodles (mung bean noodles)
1/4 cup fermented soybean paste (taucheo) or Korean doenjang
2 tablespoons oyster sauce (vegetarian, if preferred)
2 red fermented bean curd cubes (furu; see Tip), or 2½ tablespoons red miso paste
2 teaspoons soy sauce
1/2 cup peanut oil
3 ounces/90 grams dried tofu skin, cut into 1-inch-thick strips (see Tip)
4 large shallots, finely sliced
8 garlic cloves, minced
2 pounds green cabbage, cut into 2-inch-thick pieces, leaves separated
2 large carrots, peeled and cut into matchsticks
1 tablespoon palm sugar or dark brown sugar, plus more to taste
1 teaspoon fine salt, plus more to taste
Cilantro sprigs, for garnish

Steps:

  • In a large heatproof bowl, cover the dried mushrooms with 4 cups boiling water. In a medium bowl, combine the glass noodles with enough room temperature water to cover. Soak both for 30 minutes.
  • Meanwhile, make the sauce: Combine the fermented soybean paste, oyster sauce, bean curd cubes and soy sauce in a small bowl. Mash the bean curd cubes with a fork, and mix thoroughly to form a paste. Set aside.
  • Lift the mushrooms out of the water and into a fine-mesh sieve, reserving the soaking water. Squeeze out excess water from the shiitake mushrooms, then trim the shiitake stems and discard. Thinly slice the shiitake caps. With a knife or scissors, trim and discard any tough, craggy bits from the wood ear mushrooms. If they're larger than 2 inches in diameter, cut them in half. Drain the glass noodles and set aside.
  • Set a large wok or large Dutch oven over medium-high heat and add the peanut oil. When the sides of the wok begin to smoke, slide in half of the dried tofu skin and fry until light golden brown, 20 to 30 seconds. Transfer the fried tofu skin to a paper towel. Repeat with the remaining dried tofu skin. Reserve the oil in the wok and reduce the heat to medium-low.
  • When the reserved oil is shimmering, add the shallots and garlic. Cook, stirring, until fragrant, 1 to 2 minutes. Add the sliced shiitake mushrooms and cook for 30 seconds. Add the sauce, and toss in the cabbage. Quickly stir to combine so that the sauce completely coats the cabbage. Pour in the reserved mushroom water, leaving behind any grit, and turn the heat up to high. When the mixture begins to bubble, reduce the heat to medium-low and cover the wok. Cook, stirring occasionally, until the cabbage has wilted completely, about 10 minutes.
  • Add the wood ear mushrooms, glass noodles, fried tofu skin and carrots. Mix, cover and cook, stirring occasionally, until the cabbage has absorbed all the liquid and is very tender, 10 to 15 minutes. The dish is done when there is no more liquid pooled at the bottom. Turn off the heat, then stir in the palm sugar and salt, adding more to taste if you'd like. Transfer to a deep serving dish and garnish with cilantro. Serve immediately.

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