Vegetarian Kway Chap - Singapore Style

My dear sister taught me how to cook vegetarian kway chap when she was here last year.

It is a soupy dish and I love to eat it with flat rice noodles.

Here is my own Singapore version that I am cooking for today's lunch. I eyeballed (estimated) the ingredients' portion, so here is a rough guide.



Ingredients:
3 shallots, diced
4 large Chinese dried mushroom, soaked
4 large Black ear fungus, soaked and cut into strips
2 Firm beancurd, cut into cubes
3 stock Dried beancurd skin
4 Garlic, whole
4 sliced fresh ginger
Small dried shrimps, soaked (optional)

Seasoning:
1 tbsp Light soy sauce
2 tbsp Dark soy sauce
2 tsp Ground black and white pepper
2 tsp Sugar
2 tsp Fish sauce
1 tsp Chinese five spice powder

1. Soak Chinese dried mushroom and dried shrimps separately in warm water for at least 1 hour to soften. Slice mushrooms thinly.

2. Fry diced shallots, mushroom and shrimp in sesame oil in a stock pot until fragrant.

3. Add mushroom liquid to pot. Add black ear fungus, beancurd skin, ginger and garlic. Add more liquid if needed to cover ingredients.

4. Add seasonings.

5. Simmer in pot covered for 1 hour. Add beancurds and continue simmer for 10 minutes. Garnish with chopped green onions (scallions).

6. Serve with cooked rice or flat rice noodles.


Here are the places where you can find Kway Chap in Singapore.