Chup Chye (Stewed Vegetables) for Night Picnic - Friends!

Picnic meals need not always be just sandwiches, sushi and salads. We can bring almost anything in smaller portions if packed properly. Sometimes when I went to the beaches in Singapore, the fragrances of curry and barbecued food from the families of picnickers would fill the air. 

Anyway I went for an evening picnic at the Singapore Botanic Gardens last Sunday and we had homecooked vegetarian food. There were Scallion Pancake, Long Bean and Corn Fried Rice, Chup Chye and Mango Pudding laid out waiting for us to tuck in. It was really delicious and we cleaned everything up in less than 20 minutes.

Our Picnic Food

I liked the Long Bean Fried Rice most while Mei loved the Chup Chye most, so I will be posting up the recipe for her dish to share with all readers. Hope that you will try this out and like it as much too!

The Soft and Delicious Stewed Chup Chye

Ingredients and Steps for Stewing Chup Chye

Serves 3 - 4

Main Ingredients (A)

1 Small Cabbage (cut into big pieces)

50g Black Fungus (Soak & cut into strips)

20g Jin Zhen / Dried Lily Flower (soaked & tied)

6 pieces Sweet Beancurd(cut into thick slices)

50g Firm Beancurd (cut into thick Slices)

2 cloves of Garlic (Chopped)

2 bundles of Dong Fen / Bean Vermicelli

Seasoning

½ tsp Salt

2 tbsps Light Soy Sauce

½ tsp Sesame Oil

4 bowls Water

4 tbsps Healthy Oil

Steps

1. Heat 2 tbsps Oil in wok using medium-low flame, fry Sweet Beancurd slices till deep brown then set aside

2. Add 2 tbsps Oil into heated wok, add the Garlic and fry for 30 secs

3. Add (A) into wok and stir fry the contents evenly

4. Add ½ tsp of Salt, Light Soy Sauce, and Sesame Oil over wok contents

5. Pour Water into wok, stir and cover, then simmer for 1 hour using low heat (watch the fire to prevent drying out)

6. Serve with a bowl of rice or noodles. :]