Contact Me

Contact Me
Contact Me

Working Mom Blogger

Working Mom Blogger
Working Mom Blogger

Health & Wellness

Health & Wellness
Health & Wellness



Chinese New Year 'Chap Chye'

Chinese New Year 'Chap Chye'

When I was young and still staying in my hometown, my mom cooked 'Chap Chye' on the first day of Chinese New Year. Every single year. I missed her 'Chap Chye' very much. So, when Urban Stove is offering this recipe on their website, I WhatsApp-ed the co-founder that I wanted to buy three sets!

In case you missed what Urban Stove is, check out these posts that I have blogged about Urban Stove. Also, have a look at my Facebook page for Urban Stove's recipes that I have cooked.

In a nutshell, Urban Stove helps you cook wholesome dinners conveniently, in just 30 minutes, by providing fresh pre-portioned ingredients right to your doorstep.

At the same time, the Little Thumbs Up blog hop event is cooking with edible flowers this month. Dried lily buds (golden needles) are used in this 'Chap Chye', so I'd like to submit this recipe. :)

My mom always ties golden needles
into knots before cooking. :)
Recipe slightly adapted from Auspicious 'Chap Chye' Vegetables by Urban Stove.

(Serves 2)

3 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 medium young leek, thinly sliced
1 medium carrot, cut into thin round slices
1 quarter small cabbage, thinly sliced
6 dried mushrooms, soaked, drained & cut into slices
A handful golden needles (dried lily buds), tied into knots
2 fermented red bean curd, mashed
1 cup water
2 pieces bean curd skin, torn into bite-sized pieces
A handful glass noodles, soaked and drained
A handful black wood-ear fungus, soaked and drained
A handful 'fatt choy' (black hair moss), soaked and drained

How to:

1. Heat up vegetable oil over low-medium heat in a frying pan. Sweat the garlic, leek, and carrot for about two minutes.

2. Increase heat to medium. Add in cabbage, mushrooms, and golden needles. Cook for another two minutes. Add the mashed fermented red bean curd and water. Bring to a simmer for about 10 minutes.

3. Add in bean curd, glass noodles, wood ear fungus, and black hair moss. Stir well to coat with the gravy, cooking for another three minutes or so.

4. Serve with rice.


This post is also linked to the event, Little Thumbs Up (February 2016 Event: Chrysanthemum, Edible Flowers) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Sweet Home-Chefs.
Posted by on Thursday, July 9, 2015


  1. Hi Joyce,
    My mum tied the dried lily buds into knots too before cooking :) Your Chap Chye look very inviting. Would like try this out too!

    Thanks for sharing this to LTU!

  2. This is brilliant, Joyce. I had not thought of using dried lily buds whilst thinking about this month's theme! Thank you so much for linking up. x

  3. Hi Joyce,

    I love how you cooked chap chye... Very traditional and pro!!!

    You bought 3 sets of these kits from Urban Stove!!! They must be very good :)


  4. Hi Joyce,
    This traditional chap chye dish reminds me of my childhood dish ... love chap chye on 1st day of CNY!