Folklore: Damian D’Silva’s Homage to Singapore Cuisine https://t.co/YsHcMlypfg
Damian’s Nonya chap chye is one fo the most elaborate I have come across. This really is the Rolls Royce of chap chye! The sweet tau kee, cabbage, black fungus and succulent whole shitake mushrooms are quite obvious, but if you look a little more closely, you can see little cubes of tender pork belly and lily buds in the eclectic mix. It might look as if everything was just thrown into a big wok and cooked, but that that would discount the hours spent boiling pork belly and prawn shells to make the two different stocks which are then used to cook the dish as well as having to slowly fry the garlic and fermented beans till it becomes a rich brown paste that gives the dish its ooomph!