Monday, October 11, 2010

Chap Chai/Mixed Vegetable Stew

Chap Chai. The Chinese style mixed vegetable stew and the central core ingredient? Chinese Turnip, or jicama, or yam bean or sengkuang. The rest of the ingredients? Pretty much, as you like vegetables and of course we need flat dried soy sheets or fucuk, and because this is the halal version, its pork free. Chap Chai. A one pot dish. Super satisfying and super tastiness, and make sure you dig in alongside sambal belacan. Oh, a vegetarian Chap Chai is definitely possible. How? Oh-god, do I have to tell you?    

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 (slice)
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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