Chap Chye is a quintessential dish for anyone who takes an interest in Peranakan food to learn to cook . It has its roots in Chinese cuisine of course but has since become deeply ingrained and naturalised into the Straits Chinese way of cooking. For us, Chap Chye is a dish which never fail to make its appearance on the dining table whenever we celebrate a major festival at my Grandma’s. Like I’d mentioned before, this dish together with kari ayam and ngoh hiang are hailed as the “holy trinity” which reminds me much of my grandma’s cooking even until today. It is her speciality, which she faithfully prepared the day before, in full knowing that the dish takes a good overnight rest for the flavours to develop and mature. Traditionally, chap chye is a must whenever there is ancestral prayers, alongside other dishes like pongteh but as the generations evolved, the rule for chap chye as a laok semayang has relaxed over time as it is now commonly enjoyed even over simple family dinners.
Straits Chinese cuisine is a conglomeration of many other culinary disciplines, bringing together elements from traditional Malay, Chinese, Indian and even Thai cooking to create the eclectic spread of visually stunning and mouth-watering dishes, both sweet and savory, which bear testimony to the glorious cultural heritage and lavishly colourful lifestyles the Babas and Nyonyas of the yesteryears were so well-known for. Many Peranakan dishes are characterised by their rich and robust flavours, be it the tingling sourish hues from asam-based dishes, to the fiery heat from sambal belacan-inspired creations, or the collagen-packed soups. This is usually perpetuated through the liberal use of spices, herbs, condiments and seasoning, all aimed at pushing the limits of one’s palate sensations and experience. Once in a while, we come across a dish seemingly more “subtle” when compared to the others amongst its ranks. A pearl in tranquil elegance amongst the bedazzling glittering of the other gems. Jiu Hu Char must surely be one such dish.