Chap Chye

25 Aug

This mixed stir-fried vegetable dish is best served with the Hainanese Chicken Rice. I’m not quite there yet as the mother’s version is most definitely mouth-watering. I can simply eat the chicken rice with these vegetables 😉

There’s no hard or fast rule on the exact portions to be used.  Even when I cooked this dish, I roughly estimated the portions for 6 persons. Let’s start, shall we?


  • 1/2 cauliflower, cut into small pieces
  • 1/2 chinese cabbage, cut into large pieces
  • 1 green capcisum
  • 1 small carrot
  • 8 shitake mushrooms, soaked and halved
  • 200g small prawns, shelled
  • sliced fishballs/fishcakes
  • sliced fish/chicken meat
  • 1 large onion, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon fish sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons oil


In a large wok, heat the oil and fry the garlic for 1 minute. Add the onion, capsicum and carrot and stir-fry well. Add mushrooms, prawns and meat, cauliflower and fishballs/fishcakes. Add fish sauce and a dash of white pepper and stir-fry for 2 minutes.

Pour in 1 1/2 cup water and cover. Bring to a boil over high heat, then simmer gently for 10 minutes.

Add oyster sauce and cook for another 1 – 2 minutes. Add salt as required. Garnish with white pepper and coriander leaves before serving.

Voila! And now, you’re ready to eat the Chap Chye with the chicken rice 😉


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