Thank you for sharing. I've tried it twice following the exact recipe (which is so simple and easy) and both time it came out tasting great... would recommend everyone to try! 🥰
My boyfriend's mum is from Hainan and she cooks this every other day. This dish works with any leftover vegetables you have in the fridge. It's how she manages to keep her fridge empty (buying only what she needs and using them up) and clean. The only difference is I think she adds five spice powder, and it's rather distinctive. It seems more authentic that way, I'd recommend to try adding some.
Just cooked this!!! Super yummy! At first I was skeptical about not needing Soy sauce for this dish but when I tasted, the saltiness is just nice! Thanks for sharing another easy and impressive recipe!!!
Here in the USA I call "round cabbage" "american cabbage" ;) Although I prefer most vegetables lightly cooked, "round cabbage," a staple of my Polish heritage, I like very well cooked like you do in this recipe. I have been making this, minus the shrimp and chicken powder (I use mushroom powder since becoming vegan) and it is so easy, using what is in my pantry. The bean thread noodles a staple, from my Thai and Korean dishes, always in the pantry. Also we use the sweet potato starch noodles, same as bean thread but a bit heftier. Thank you for your inspiration!
Greeting from Oz. My favourite dish in the world is Indonesian Cap Cay (Chap Chay). I have taken a few cooking classes in Bali to learn how to do this and believe I have now got it right. Yes, its different to yours, but this still looks amazing, so I'll be giving this one a go very soon. Im loving the variation. Thanks guys. Your amazing x
Hello! Thanks for sharing this. I've cooked this while my parents are outstation and i didnt expect this to be tasty 😋 its just mine is too salty so im gonna rate it 9 out of 10
Since cabbage releases lots of water while cooking it, does lots of water from soaked mushroom n shrimp still required? Think it might be too soggy with lots of water..pls advise
Thanks for the recipes. Im looking forward to making my own kali png. Could you please show the recipe for the steamed egg with baby squid like they sell at Woh Hup in Hong Lim.
Thank you so much for watching our video 🙏🙏 we have never tried Hong Lim Woh Hup’s steamed egg with baby squid dish. Sounds delicious though. Hope to try it one day so that we can recreate the recipe. Thank you so much for giving us the idea 👍🏻👍🏻👍🏻
Yum! Indeed this dish will taste even more yummy overnight because they are cooked over again. Wah now you’ve put thoughts in our mind - we’re craving for some chap chye now! 🤣🤣
Hi Roland! Can frozen fish be used to fry until it's crispy? I tried recently to cook a yellow croaker which was previously frozen and then thawed. When I tried to deep fry - it went totally soggy like steamed fish and wasn't very nice to eat. Any idea why my fish disintegrated when it was put into hot oil? Was it too hot or is it because I used frozen fish? I used coarse sea salt to get rid of the fishy smell and let it sit out for awhile before washing it, patting it dry and frying it. In the end - my fish was soggy like steamed fish. :(
Hi SuperKnowledgeSponge. It’s best not to use frozen fish to deep fry as it will contain a lot of water after thawed but if that’s your only option, go for sea bass, cod fish or Garoupa. Avoid soaking the frozen fish in water to defrost. Just let it defrost without water. Once the fish has fully thawed, use a kitchen towel to remove as much water from the fish as possible. You can use just enough force when doing this step but not too much otherwise the fish will break up into pieces.
@@spicenpans oh! Thank you for your reply! Anyway, do you happen to know what’s the difference between these 2 types of cabbage? my mum only ever buy the small round one so I’ve yet to cook with the flat kind. I’m looking forward to trying it with this recipe!
Good morning from Singapore, Tracey 🤓🤓 Both are great actually. Concentrated chicken stock is convenient for drier stir fried dishes but you can always add some water to form a paste using chicken stock powder too. I think in terms of pricing, chicken stock powder is more economical but I could be wrong too. 😆
@@spicenpans Thank You! I haven't been able to find the concentrated one here in Florida can't find much Asian ingredients here unless I drive 2 hours away or fly 🛩back home to New York City🗽!! Where you can find anything😁😊
This is original Chinese chap chye. And I knew how to cook . I add liybulb, and the black thing looks like human hair, I forgot the name 😆😆,and don't forget to add in black fungus. But in Indonesia they changed all the ingredients. And I don't like it at all . You can search how is it . Thanks for sharing the recipe. 🙏
Haha the human hair lookalike ingredient is known as Fa Cai in Chinese or Fatt Choy in Cantonese. That’s how we cook this during Chinese New Year too. 👍🏻👍🏻👍🏻
That is not Japchae. Japchae is Korean cuisine. Maybe a similar dish? But anyway what is known as japchae is Korean and made with different ingredients including glass noodle made out of 100% sweer potato starch nothing like bean vermicelli.
This is chap chye (pronounced in hokkien), southeast asian style. Got peranakan chap chye, Indonesian chap chye, hainanese chap chye. Not japchae the Korean glass noodle. Anyway Korean words sometimes do sound very similar to Chinese dialects, have similar meaning too.
Thank you for sharing. I've tried it twice following the exact recipe (which is so simple and easy) and both time it came out tasting great... would recommend everyone to try! 🥰
Wonderful!! Thank you so much for using our recipe, hiobi1172!
My boyfriend's mum is from Hainan and she cooks this every other day. This dish works with any leftover vegetables you have in the fridge. It's how she manages to keep her fridge empty (buying only what she needs and using them up) and clean. The only difference is I think she adds five spice powder, and it's rather distinctive. It seems more authentic that way, I'd recommend to try adding some.
Wow nice. Five spice powder sounds like the secret weapon. We shall try adding it the next time. Thanks for sharing! 👍👍👍
I have made this dish umpteen times and loved it every single time! Thanks for sharing. Brings back memories of the economy rice in sg
I’ve made this many times for my boyfriend and family. It’s become one of my favorite dishes. So simple yet so good. Thank you chef!
Thank you so much too, Irene. We’re so happy to know that this recipe works for you. Yahoo!!!! Merry Christmas to you and a happy new year!
Just cooked this!!! Super yummy! At first I was skeptical about not needing Soy sauce for this dish but when I tasted, the saltiness is just nice! Thanks for sharing another easy and impressive recipe!!!
Woohooz awesome! Thank you so much for using our recipe. We’re so happy to know that you enjoyed it.
Here in the USA I call "round cabbage" "american cabbage" ;) Although I prefer most vegetables lightly cooked, "round cabbage," a staple of my Polish heritage, I like very well cooked like you do in this recipe. I have been making this, minus the shrimp and chicken powder (I use mushroom powder since becoming vegan) and it is so easy, using what is in my pantry. The bean thread noodles a staple, from my Thai and Korean dishes, always in the pantry. Also we use the sweet potato starch noodles, same as bean thread but a bit heftier. Thank you for your inspiration!
My Mum adds dried lily flowers, wood ear mushrooms and gingko nuts but excludes the bean vermicelli. I love this healthy dish.
Yummy! You have a wonderful mom!
Greeting from Oz. My favourite dish in the world is Indonesian Cap Cay (Chap Chay). I have taken a few cooking classes in Bali to learn how to do this and believe I have now got it right. Yes, its different to yours, but this still looks amazing, so I'll be giving this one a go very soon. Im loving the variation. Thanks guys. Your amazing x
Thank you so much, Lorraine!!
thank u! i make one time and my kids love it!
Awesome!! Thank you so much for using our recipe 🙏🙏🙏🙏
Tried this recipe today. Love it. It has that authentic Hainanese taste. 👍
Woohooz! Glad that you liked it. 🤓🤓
Thanks chef simple but delicious
Made this together with your sesame chicken rice. Love it. I’m hainanese so I know the taste and it’s exactly like my granny made it.
Glad that you liked it. Yay!!! Thanks so much for using our recipes.
My hainanese grandma cooked this very often and I loved it. This video brings back fond memories. ♥️
Btw thanks for the recipe ♥️♥️♥️♥️♥️
this is superb. My kid who dun eat vegetables love it!
Wow! I get hungry now. Tks for e recipe, Bro Roland, Ah Hia.
You’re most welcome 🤓🤓🤓
Am cooking this simple dish for dinner tonite. Tq Mr Roland for your sharing 🙏🙏
Thank you for this recipe! I've made several others as well and they turned out so so well
Tried this recipe a few times already, it’s easy to prepare and it’s delicious 😋 Thankyou
Glad that you enjoyed it. Thank you so much for using our recipe
Look great 👍 really enjoyed the cooking 🥘 看了流口水🤤
I got many compliments from my family thank you for sharing :)😋😋😋
Looks yummy😋thank you for sharing this vedio👌👍❤
👍👍👍 I love cabbage. Thanks for sharing. ❤️❤️❤️
You’re most welcome, Low Bee.
This looks easy and mouth watering 👍💯
Super easy! Thanks for the sharing. Will cook this today 😉
Happy cooking!!
Great Everyday Dish - nourishing and so tasty with steamed rice!!!
Thank you so much, Oma. Yes just this with rice is more than enough for us too 🤓🤓 hope you’re enjoying your Sunday so far 🙏🙏
Great,thank you.
Am a pure Hainanese n love your style of cooking. Keep it up, SnP.
Thank you so so much for your encouragement, Lee Cheng! 🙏🙏 have a wonderful Sunday!
@@spicenpans Most welcome. You too.
Hello! Thanks for sharing this. I've cooked this while my parents are outstation and i didnt expect this to be tasty 😋 its just mine is too salty so im gonna rate it 9 out of 10
Woohooz. Your parents will be so proud of you. Thank you so much for using our recipe. We’re so happy to know that you enjoyed it 🤓🤓🤓🤓
Yes! I love this! Thanks have a wonderful weekend 💕
Thank you so much Dot. Have a wonderful week ahead!!
Hi mate many thanks for sharing very nice dishes hope you and family are well
Thank you so much, des!!
Thanks!
Thank you so so much, Radhika. We really appreciate your support. 🙏🙏🙏🙏
🔥👍look forward to how to make the hainanese curry vid soon.
Thank you so much, Alan for your support. We’ve just uploaded the video. Hope you’ll enjoy it 🙏🙏
thank you 🙏🏻
Thank you so much, Kerry! 😊
I feel particularly good, thank you for your video
Easy to 🍳 cook and tasty. Tky for sharing
Very nice recipe. Very hard to find dried shrimp and mushrooms in my area. Thanks for the video's.
You’re most welcome waterman one 🙏🙏
Awesome and fantastic as always Thumbs Up :)
Thank you so so much, MKR!!
Thanks from India
Thank you for this tasty recipe, my husband likes this, he doesn’t like crunchy cabbage 🥬 so this is perfect 👌
Thank you so much for using our recipe. We’re so happy to know that your hubby enjoyed it. Yay!!!
Hi Roland, can you please do Stir fry cabbage in Chinese restaurant style ❤
Wooo looks delicious
I feel like good smells here, too!
Thank you so much Annie & Danny!!
Lovely recipe:) Thanks for sharing:). Is there an alternative to the dried shrimps?:)
So chicken stock cube is OK right?
Since cabbage releases lots of water while cooking it, does lots of water from soaked mushroom n shrimp still required? Think it might be too soggy with lots of water..pls advise
Hihi No worries. you can just follow our steps and recommended ingredients as we have already taken that into consideration. Happy cooking!
@@spicenpans Great thank you!👍
Thanks for the recipes. Im looking forward to making my own kali png. Could you please show the recipe for the steamed egg with baby squid like they sell at Woh Hup in Hong Lim.
Thank you so much for watching our video 🙏🙏 we have never tried Hong Lim Woh Hup’s steamed egg with baby squid dish. Sounds delicious though. Hope to try it one day so that we can recreate the recipe. Thank you so much for giving us the idea 👍🏻👍🏻👍🏻
@@spicenpans great. If you do ever go there, try their pork ribs and bittergourd 👌
What substitute for shrimp can i use for seafood allergic ppl?
My late mom used to cook this. She added black fungus. I remember it tasted better overnight.
Yum! Indeed this dish will taste even more yummy overnight because they are cooked over again. Wah now you’ve put thoughts in our mind - we’re craving for some chap chye now! 🤣🤣
Ima make this for my familia, Thx for posting! ✌ Also looking to purchasing a wok like yours
Happy shopping!! 🙏🙏🤓
@@spicenpans Oh it will be 😊 Thankya
Ohhh that's wonderful, 🍳
Hihi do I have to rehydrate the dried bean curd skin first? Can I use bean curd roll?
Can i use the pressure cooker to cook this dish? Use which mode or set how many mins?
Thanks for sharing chef!
Thank you too, PL 🙏🙏🙏
Hi Roland! Can frozen fish be used to fry until it's crispy? I tried recently to cook a yellow croaker which was previously frozen and then thawed. When I tried to deep fry - it went totally soggy like steamed fish and wasn't very nice to eat.
Any idea why my fish disintegrated when it was put into hot oil? Was it too hot or is it because I used frozen fish?
I used coarse sea salt to get rid of the fishy smell and let it sit out for awhile before washing it, patting it dry and frying it.
In the end - my fish was soggy like steamed fish. :(
Hi SuperKnowledgeSponge. It’s best not to use frozen fish to deep fry as it will contain a lot of water after thawed but if that’s your only option, go for sea bass, cod fish or Garoupa. Avoid soaking the frozen fish in water to defrost. Just let it defrost without water. Once the fish has fully thawed, use a kitchen towel to remove as much water from the fish as possible. You can use just enough force when doing this step but not too much otherwise the fish will break up into pieces.
Thank you, master culinary sensei!
Good
Thanks so much, alif 🙏🙏
Hey Roland, what kind of cabbage do you use for the recipe? The small round ones? Or the round and flat kind?
Yes the flat type. Gor lay Chye.
@@spicenpans oh! Thank you for your reply! Anyway, do you happen to know what’s the difference between these 2 types of cabbage? my mum only ever buy the small round one so I’ve yet to cook with the flat kind. I’m looking forward to trying it with this recipe!
Hello, approx how many tbsp of dried shrimps is 15g worth? And also how much cabbage is 320g worth? Half a head?
Is it ok to omit the dried shrimps ? Will it affect the taste of the whole dish
Hi Jacqueline. The dish won’t be as fragrant but it’ll still be good. Happy cooking
What's better the powder or the concentrated chicken I always use the powder!
Good morning from Singapore, Tracey 🤓🤓 Both are great actually. Concentrated chicken stock is convenient for drier stir fried dishes but you can always add some water to form a paste using chicken stock powder too. I think in terms of pricing, chicken stock powder is more economical but I could be wrong too. 😆
@@spicenpans Thank You! I haven't been able to find the concentrated one here in Florida can't find much Asian ingredients here unless I drive 2 hours away or fly 🛩back home to
New York City🗽!! Where you can find anything😁😊
I will try this and sell it . I miss the dog 😂
Why dried and not fresh ingredients?
This is original Chinese chap chye. And I knew how to cook . I add liybulb, and the black thing looks like human hair, I forgot the name 😆😆,and don't forget to add in black fungus. But in Indonesia they changed all the ingredients. And I don't like it at all . You can search how is it . Thanks for sharing the recipe. 🙏
Haha the human hair lookalike ingredient is known as Fa Cai in Chinese or Fatt Choy in Cantonese. That’s how we cook this during Chinese New Year too. 👍🏻👍🏻👍🏻
@@spicenpans haaa haaa.. thanks for letting me know that name ..🙏🙏😂😂
That’s just enough for me !! Soo what will the rest of you eat 😆
Hehehehe. We will just watch you eat. 🤣🤣🤣
Looks good, but I want to see all prepared ingredients etc...Showing right b 4 u cook them!🙏🏽🙏🏽🙏🏽🤔🤔🤔😂
👍👍👍👍👍👍👍👍👍👍👍👍👏👏👏👏👏👏👏👏👏👏👏👏
That is not Japchae. Japchae is Korean cuisine. Maybe a similar dish? But anyway what is known as japchae is Korean and made with different ingredients including glass noodle made out of 100% sweer potato starch nothing like bean vermicelli.
This is chap chye (pronounced in hokkien), southeast asian style. Got peranakan chap chye, Indonesian chap chye, hainanese chap chye. Not japchae the Korean glass noodle. Anyway Korean words sometimes do sound very similar to Chinese dialects, have similar meaning too.
It’s not hainanese. Where are the lilies and fungus? Carrots? Hmmmmmm
Haha 😆
Nice dish