Nyonya Chap Chye

It must be the weather. It has been raining a lot these days and I am in a cooking mood. This is nyonya chap chye. I remember cooking this for the first time many years back following the recipe from this book. 

 

I have not cooked it since. Not that it was not delicious, just that in nyonya cooking, there are a lot of ingredients to buy or collect and process. Anyway it is a dish with cabbage, pork belly, fresh prawns, many different kinds of dried fungi, lily buds, soya bean strips, mungbean vermicelli, shrimp paste, candlenuts and shallots.

 

Serve with hot steaming rice and sambal belachan. You could say this is a one pot dish. Of course on the nyonya dining table there will be a lot of other dishes with this one. I can only manage one.

The cookbook I have is the old edition, bought in the mid 90s. The new edition of the book can be found here.