(Singapore) A kind of steamed rice cake originating in Teochew cuisine, served with preserved radish (chai po).
(Singapore) A kind of steamed rice cake originating in Teochew cuisine, served with preserved radish (chai po).
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(Singapore, Malaysia) A Teochew dish of flat rice sheets in a soy sauce broth and an array of braised meats (offal, tongue, rinds, pork belly, etc.) and preserved vegetables.
(Singapore, Malaysia) A thick, sweet pancake, usually with a filling of peanut, coconut or red bean.
(Malaysia, Singapore) A small, bite-sized dish consisting of a thin, fried pastry tart shell that is shaped like a fluted cup and filled with shredded jicama, carrots and other ingredients, originating in Peranakan cuisine.
Chap chye is a Singaporean and Malaysian dish of mixed vegetables — a traditional braised vegetable dish common in Singaporean Chinese and Peranakan cuisine, typically made with cabbage, glass noodles, and various other vegetables and flavouring agents. The name comes from Hokkien and means 'mixed vegetables.' It is a staple home-cooked dish and appears regularly in hawker centres across Singapore and Malaysia. The term is part of the rich Hokkien-influenced food vocabulary that characterises Singaporean English.