Chinese Chai

CHAI
(CHINESE VEGETARIAN)


Hi keong,
Here’s the Chai recipe that you wanted.
This is very easy to cook, so try it and enjoy!

Usually chai is eaten on the first day of the Lunar year, being the first day of the month, and the year. After the eve of the new year with all the feasting , it is good to have a ‘chai’
The ‘wong ah pak’ or Chinese cabbage is bought days ahead for this dish.

This ‘wong ah pak’ can be kept for days in the fridge, if you were to buy it 2 days before the ‘chai day’ you’ll be paying heaps more, that is what I found out last year! And we had to drive around to look for it. All sold out! We found 1, dried up and paid 3 times the price!

So be prepared if you want your ‘chai’ that day. Plan ahead. Some families would also cook this dish on the eve night and eat it the next morning with rice.
I have often cooked it early the first morning and serve it with rice to who ever is welcomed to join in. Families and friends.

Some people have this dish on the first and the 15th day of the month, twice a month.
Chai cooking is usually a few veg. and dried fungus all mixed in and stewed for about 20min.
The important sauce is the fermented bean curd, either the white or the red one. ‘lum yee or foo yee’

You need,
1 med size ‘wong ah pak’ or pak choy, a green veg, with white stems. I have even tried the wax gourd. This is cut into fine strips and cook as you would the ‘wong ah pak’

2 sheets dried bean curd ( do not wet this, you can either deep fry this or break up and add in to stew)
½ pk fungus. (wan yee) Soaked and cleaned
Dried mushrooms, or you can add other can mushrooms too, have a few varieties .

2 bundles glass noodles( tong fun) deep fry this. So you won’t have a soggy sauce.
4 pcs. Fried bean curd
1 carrot, sliced

For the sauce.

In a bowl add
2tabl. Soy sauce.
3 pics. Lum yee
2 tabl. Oyster sauce
1 teasp. Sugar
Salt to taste . mix well.
Chop 4 garlic.

Deep fry all you need to fry, leave 2 tabl. Oil. Fry the chopped garlic, add the ‘wong ah pak’ and all the rest, add in the sauce, add enough to cover the veg. cover the wok and leave to simmer 20min, open, stir well , if not soft add more water and cook 10min. dish up and serve with rice.


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