A Homely, One-Pot Nyonya Chap Chye for Any Day

Nyonya Chap Chye is one of those dishes that feels comforting without trying too hard.

It is light, savoury, and built around simple ingredients that soak up flavour beautifully. This one-pot version keeps things straightforward, making it ideal for a fuss-free home meal.

Why Nyonya Chap Chye Works

Chap Chye is forgiving and flexible. It stretches humble dried ingredients into a generous pot of food, making it perfect when you want something nourishing without heavy seasoning.

Everything cooks together slowly, allowing the vegetables to soften while absorbing the savoury broth.

Ingredients You'll Need

Fresh

• 30g dried shiitake mushrooms (pre-soak, reserve soaking liquid)

• 30g dried black fungus (pre-soak)

• 30g glass noodles (pre-soak)

• 60g dried bean curd sticks (cut into 1-inch pieces)

• 250g napa cabbage (cut into bite-sized pieces)

• 1 carrot (peeled and sliced)

• 2 tbsp fermented soybean paste (tau cheo)

Pantry Staples

• 8 cloves garlic (chopped)

• Salt and light soy sauce to taste

Cooking Instructions

1. Prepare ingredients by soaking mushrooms, black fungus, glass noodles, and bean curd sticks. Slice cabbage and carrot, then chop garlic.

2. Heat a little oil in a pot and sauté garlic until fragrant. Add fermented soybean paste and stir gently to release aroma.

3. Add soaked mushrooms, black fungus, and reserved mushroom soaking liquid. Bring to a gentle simmer.

4. Add bean curd sticks and glass noodles. Simmer for a few minutes until softened.

5. Add cabbage and carrot, then top up with water if needed. Simmer until vegetables are tender.

6. Season lightly and serve hot.

Serving Suggestions

Serve this Chap Chye with steamed rice for a complete and comforting meal. It also works well as a shared vegetable dish alongside simple stir-fries or tofu dishes.

Tips to Make It Better

• Do not over-season early: The fermented soybean paste adds saltiness as it cooks. Taste only at the end.

  
  

• Use mushroom soaking liquid wisely: This adds depth but should be poured slowly to avoid grit.

  
  

• Let it rest briefly: Allow the dish to sit for a few minutes after cooking so flavours settle.

A Simple Pot That Always Feels Right

Chap Chye is the kind of dish that proves simplicity can still feel generous.

One pot, steady heat, and time are all it needs to come together into something quietly satisfying.

Happy cooking!