Daikon Chap Chye Recipe

Name: Daikon Chap Chye
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Minced Pork; 1 Tablespoon Nam Yee (red Fermented Beancurd) Crumbled; If Not Available, Use Miso Or Any Fermented Bean Paste; 1 Tablespoon Oyster Sauce; 1-1/2 Tablespoon Soy Sauce; 1 Tablespoon Oil; 1/2 whole Large (or 1 Small) Daikon, Peeled And Cut Into 1-Inch Coins; 1/2 cups Dried Mushroom (I Used Straw Mushroom), Reconstituted According To Package Instruction; 1 strip Beancurd Stick, Soaked In A Bowl Of Water Until Soft Then Drained; 5 pieces Dried Wood Ear Fungus, Soaked In A Bowl Of Water Until Soft, Drained; 15 strips Dried Lily Bulb, Soaked In A Bowl Of Water Until Soft, Drained And Knotted; 1 cup Water, Or More If More Sauce Preferred; 1 whole Carrot, Peeled And Cut Into 1/4 Inch Coins; 12 whole Small Shrimp, Peeled And Deveined; 1 ounces, weight Mung Bean Threads, Soaked Until Soft Then Drained; Cooked Rice, To Serve

Servings: persons

1/2 cups Minced Pork
1 Tablespoon Nam Yee (red Fermented Beancurd) Crumbled; If Not Available, Use Miso Or Any Fermented Bean Paste
1 Tablespoon Oyster Sauce
1-1/2 Tablespoon Soy Sauce
1 Tablespoon Oil
1/2 whole Large (or 1 Small) Daikon, Peeled And Cut Into 1-Inch Coins
1/2 cups Dried Mushroom (I Used Straw Mushroom), Reconstituted According To Package Instruction
1 strip Beancurd Stick, Soaked In A Bowl Of Water Until Soft Then Drained
5 pieces Dried Wood Ear Fungus, Soaked In A Bowl Of Water Until Soft, Drained
15 strips Dried Lily Bulb, Soaked In A Bowl Of Water Until Soft, Drained And Knotted
1 cup Water, Or More If More Sauce Preferred
1 whole Carrot, Peeled And Cut Into 1/4 Inch Coins
12 whole Small Shrimp, Peeled And Deveined
1 ounces, weight Mung Bean Threads, Soaked Until Soft Then Drained
Cooked Rice, To Serve

1
Before starting, make sure all dried ingredients are washed, soaked, reconstituted and drained.
2
To flavour the mince pork, mix it in a bowl with the nam yee, oyster sauce and soy sauce.
3
In a skillet or wok on high heat, heat the oil. Then add the meat mixture and sear it for 30 seconds before stirring. Leave until almost cooked through, about 1 minute.
4
Add daikon and fry for 1-2 minutes, until daikon starts to turn slightly translucent in the centre.
5
Add the reconstituted and drained mushrooms, bean curd stick, wood ear fungus, lily bulb, and water. Bring to boil then cover the pan and let it simmer for 15-20 minutes, until daikon is tender and dried ingredients are soft. If sauce has evaporated, add more water.
6
In the final few minutes, add carrot and shrimp and simmer for 1-2 minutes.
7
Finally add mung bean threads and let it absorb the sauce for 1 minute. Adjust seasoning.
8
Dish up and serve with rice!
9
Tip: I would advise adding the carrots in later because they soften very quickly and break down. The same happens to mung bean threads if overcooked. Shrimp, however, becomes very tough. Or according to my brother, turns into organic chewing gum.
10
Recipe inspired by a similar recipe at noobcook.com.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups Minced Pork, 1 Tablespoon Nam Yee (red Fermented Beancurd) Crumbled; If Not Available, Use Miso Or Any Fermented Bean Paste, 1 Tablespoon Oyster Sauce, 1-1/2 Tablespoon Soy Sauce, and more.

Yes, Daikon Chap Chye falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Daikon Chap Chye

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions