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Chap Chye 雜菜

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Chap ChyeChap Chye (14 April 2013)


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Chap Chye (Chinese: 雜菜 Penang Hokkien Taiji: Cap3 Chye3), is a popular dish among the Chinese in Penang. The name literally translates as "ten vegetables".

Chap Chye got its name from the mix of various vegetables as well as various types of beancurd sticks. It is often misstood for "ten vegetables" among those who are not familiar with Chinese characters (who misstood the word 雜 for 十). On this page I want to share with you our family recipe for making chap chye. I hope you will be able to make it yourself, assuming you are able to get all the ingredients.

Chap Chye Recipe

Ingredients
The Hokkien names of the ingredients are in brackets.
  1. Cabbage (ko3lay3 chye3)
  2. Carrot (ang3 chye1thau2)
  3. Dried wood-ear fungus (or3 bok3nee4)
  4. Dried shiitake mushroom (hniau3kor1)
  5. Dried lily buds (kim3chiam1)
  6. Dried beancurd stick (tek1gah1kee1)
  7. Sweet beancurd stick (tnee1-eh3 tek1gah3kee1)
  8. Glass noodle (tang3hoon4)
  9. Garlic - minced (suan1thau2)
  10. Onion - minced (chhang3thau2)
  11. Oyster/ scallop sauce (oh3 eu2)
  12. Water (chooi4)
Steps
  1. Soak dried wood-ear fungus, mushroom, lily buds, glass noodle, dried beancurd stick until soft and drain.
  2. Remove the hard bits from the black fungus. Tear the bigger pieces into smaller ones.
  3. Remove hard stems from the mushrooms and cut into desired size.
  4. Remove the hard tips from the lily buds, and tie a knot in the middle of each buds.
  5. Cut the softened beancurd stick into desired length.
  6. Cut the cabbage and carrot into desired shapes and sizes.
  7. Cut the sweet beancurd stick into 5 mm wide pieces.
  8. Heat up some oil in a wok over medium flame. Put in the sweet beancurd stick pieces into the hot oil and fry until brown. Dish out and set aside.
  9. In the remaining oil in the wok, add in minced garlic and onion, stir fry until fragrant.
  10. Put in mushroom, stir fry for a while.
  11. Add in the carrot and stir fry for a while.
  12. Add in the rest of the ingredients, stir fry and pour in some water if it is too dry.
  13. Season to taste with oyster or scallop sauce. Stir fry and mix well all the ingredients.
  14. Let it cook for a while, dish out and serve.

Homecooked Chap ChyeHomecooked Chap Chye (4 March 2018)


材料
  1. 包菜 - 切4公分方块
  2. 红萝卜 - 切块
  3. 黑木耳 - 浸泡去硬梗， 撕成小块
  4. 香菇 - 浸泡去硬梗， 切四块
  5. 干金针菇 - 浸泡打结
  6. 腐竹 - 浸泡,切4公分长
  7. 甜腐竹 - 切成 1/2
    8. 公分宽，炸至金黄色，捞起沥干油，放置备用
  8. 冬粉 - 浸泡至软
  9. 蒜茸
  10. 葱头 - 剁碎
  11. 蚝油
  12. 胡椒粉
  13. 糖
  14. 水
做法
  1. 烧热油把蒜茸和葱头茸爆香。
  2. 加入红萝卜，香菇，干金针菇，黑木耳，腐竹， 炒3分钟。
  3. 加入包菜，冬粉， 水， 糖, 胡椒粉和蚝油，炒至包菜软。
  4. 加甜腐竹， 拌均匀。
  5. 熄火，盛起。

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Dear visitor, thank you so much for reading this page. My name is Timothy Tye and my hobby is to find out about places, write about them and share the information with you on this website. I have been writing this site since 5 January 2003. Originally (from 2003 until 2009, the site was called AsiaExplorers. I changed the name to Penang Travel Tips in 2009, even though I describe more than just Penang but everywhere I go (I often need to tell people that "Penang Travel Tips" is not just information about Penang, but information written in Penang), especially places in Malaysia and Singapore, and in all the years since 2003, I have described over 20,000 places.

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