Noob Cook Recipes



What's
New
Snowskin Mooncakes Recipe Birthday Mee Sua (Longevity Noodles) Recipe Mum's Egg Mee Sua Recipe Traditional Baked Mooncakes Recipe Ottogi Korean Cheese Ramen Foochow Red Wine Mee Sua Recipe

Chap Chye (Mixed Vegetables Stew)

   

Chap Chye (Mixed Vegetables Stew) Recipe

Get this recipe on the next page >>

Happy Chinese New Year (CNY) to all those celebrating this holiday! Yesterday was CNY eve and I cooked a huge pot of chap chye (mixed vegetables stew) for lunch. I brought the rest  to my family’s reunion dinner and I was quite pleased when I hear that my chap chye was delicious, a compliment especially coming from the older folks.

You May Also Like: Buddha’s Delight Recipe

This is a Nonya dish, but my way of cooking is not quite Nonya as it is deliberately not soupy, because I tried to duplicate my mum’s style of dry chap chye which I loved as a kid. This is a popular vegetarian dish to consume during Chinese New Year (and also Vesak Day).  The ingredients have auspicious meanings, especially fat choy (dried moss) which sounds like “fatt choi” (striking it rich).

Ingredients for Buddha's Delight & Chap Chye

Many of the ingredients are dried goods, so you can stock up your pantry and whip this up quite readily.

                                           

Leave a Comment





38 Responses to “Chap Chye (Mixed Vegetables Stew)”

  1. tigerfish — February 4, 2011 @ 6:27 am

    I also enjoyed this dish but I did not cook anything this year :O ….maybe I can cook it other days. Fa cai – huat ah! ;p

    Reply

  2. A friend of mine was just saying how this is one of her must makes dishes for the New Year!

    Reply

  3. Ellie (Almost Bourdain) — February 4, 2011 @ 7:26 am

    Love this dish! Although my mum has never made it for CNY.

    Reply

  4. mycookinghut — February 4, 2011 @ 7:40 am

    This is nice! Love all the ingredients! Gong xi fa cai!

    Reply

  5. daphne — February 4, 2011 @ 8:06 am

    Classic! and this reminds me to add ginko nuts next time to mine!!

    Reply

  6. Pepy @Indonesia Eats — February 4, 2011 @ 10:17 am

    This is a bit different with the Cap Cay (or known as Cap Jae) that I used to have in Indonesia. Gong Xi Fat Cai!

    Reply

  7. curele transmisie — February 5, 2011 @ 2:15 am

    Your chap chye looks awesome. I love how you cut the carrots and I absolutely love black fungus. I also love the fact that your chap chye is dry, I like it better.

    Reply

  8. Pipana — February 6, 2011 @ 5:32 am

    Happy Chinese New Year, wiffy!!!

    I miss all the CNY goodies and sweets! Sigh…

    Your chap chye looks absolutely gorgeous!
    It must taste really good too!

    Enjoy your holidays!

    Reply

    • wiffy replied: — February 7th, 2011 @ 3:05 pm

      I spent CNY in Tokyo once and at this time, the city must be buzzed with Valentine’s Day mood. It’s so fun as well ^_^

      Reply

  9. Tastes of Home (Jen) — February 6, 2011 @ 7:15 pm

    love your version of chap chye..I’ve actually had more Japchae (Korean) than the Nyonya version but yours look gorgy!

    Reply

  10. TasteHongKong — February 6, 2011 @ 11:18 pm

    I enjoyed a very similar dish on the first day of CNY, and it is also my all time favorite.
    Happy Rabbit Year!

    Reply

Trackbacks/Pingbacks