I was introduced to this lovely vegetarian dish by Melinda... I was 'hooked' eversince... it was like an addiction... can't get enough... So whenever we were in KL, and having one of our many get-togethers, my dear Melinda, will surely have this chap-chai on the table... I will indulge... not only second helping but many helpings...in other words... just pig-out!!...

And if Mr H were to cook chap-chai, here in Perth, surely, will have to cook in a big pot, then we'll freeze some, and only both of us will chow down the chap chai .... kids were not too keen....

• chinese cabbage - sliced thickly
• 2 bulbs of garlic - use whole
• 2 cubes of 'Foo Yee' - mix with sugar
• black fungus - sliced thickly
• Foo chook - dried beancurd skins
• Dried lily flowers - knotted
• soo hoon - soaked
• gingko nuts
• chinese mushrooms - soaked and thickly sliced

In a large pot, saute the garlic. Add the Foo Yee mix then chinese cabbage, the stalk first... then add the rest. Keep stirring until everything is cook. Season to taste.
Note: The Chap Chai will taste better if kept overnight in the fridge