Monday, October 11, 2010

Chap Chai/Mixed Vegetable Stew

As I have clearly mentioned, Chap Chai is obviously a Chinese style mixed vegetable stew. One which I learned from my, of course have to a Chinese friends, unless, if there's Indians or Malays who actually know how to make Chap Chai. Definitely not as far as I am aware, Chap Chai is a one pot dish which, trust me, is a love when eaten alongside rice and trust me again, you need some chillies in soy sauce or our Malaysian famed sambal belacan. A vegetarian Chap Chai is possible, make sure you use vegetable stock, otherwise, it will be flat and bland, the rest of the ingredients can be pretty much the same as this seafood version. Chinese turnip, carrot, mushroom, and fucuk/dry soy sheets, give a go to Chap Chai, I bet you won't regret.  

10 prawns - chopped
2 sotong/squid - sliced thinly
1/2 Chinese Turnip/Sengkuang - cut into this stripes
1/2 Carrot - cut into stripes
10 shiitake mushroom - sliced
2 sheets of fucuk (dried soy sheets) - tear and soak into water until soft
1 onion (chopped)
5 garlic (chopped)
Some spring onion (sliced)
1 tsp brown sugar
1 tbsp Chinese wine (optional)
Salt for taste
3-4 tbsp oil

When oil is heated, put in prawns, squid, onion and garlic.  Fry for around a min or two.
Pour in 1 cup of water.
Season with sugar, salt and Chinese wine.
Add turnip, carrot, mushroom and soy sheet. Stir and cook to soften these ingredients.   
Off the heat, combine in spring onion. 

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