Daikon Chap Chye

Before starting, make sure all dried ingredients are washed, soaked, reconstituted and drained.

To flavour the mince pork, mix it in a bowl with the nam yee, oyster sauce and soy sauce.

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.

Add daikon and fry for 1-2 minutes, until daikon starts to turn slightly translucent in the centre.

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.

In the final few minutes, add carrot and shrimp and simmer for 1-2 minutes.

Finally add mung bean threads and let it absorb the sauce for 1 minute. Adjust seasoning.

Dish up and serve with rice!

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.

Recipe inspired by a similar recipe at noobcook.com.