For this dish, ingredients are quite similar to Char Chap Chye but I think there is more fermented bean curd used. Full of flavours from the nam yee which also give the dish a nice colour.
original recipe from Yum Yum Magazine No. 77 with some modifications
150 gm cabbage - washed and break into small pieces
1/2 carrot - peeled and sliced
5 dried mushrooms - soaked and quartered
5 button mushrooms - sliced
5 straw mushrooms - halved
10 tofu puffs - halved
2 pieces sweetened tofu skin - cut and deep fried
2 pieces dried tofu skin [tau kee] - soaked and cut 1 inch length
15 gm glass noodles - soaked for 5-10 minutes
4 pieces nam yee [fermented soya bean curd] - lightly mashed
a few slices ginger
1 tbsp vegetarian oyster sauce
1 tsp dark soy sauce
1 tsp sugar
- Blanch cabbage and carrot in boiling water for a few seconds. Dish out into a colander.
- Use the same water, blanched the mushrooms for a few seconds. Dish out into a colander.
- Heat sesame oil in wok, saute ginger slices, then add in the nam yee. Fry until aromatic.
- Add in tau kee and tofu puffs. Stir fry to mix ingredients, then add in all the blanched ingredients.
- Stir to mix well, add in water and seasoning. Bring to boil, then lower heat to simmer for a few minutes.
- Lastly add in glass noodles and stir well.
- Dish out to serve immediately [can thicken the gravy with cornstarch mixture if preferred].Notes: Visit this site for its' Nutritional Facts [here]