Dinner for 2 (Kimchi Fried Rice, Daikon Chap Chye & Cincau Drink)

It’s getting pretty normal for hubs and I to spend the holidays on our own since we got married some 3 years ago. I’d cook something simple but nice for the 2 of us and we’d enjoy a quiet night in together, away from all the fuss and crowd.

This year, I’d probably be making something easy like this Kimchi Fried Rice & Daikon Chap Chye (mixed vegetables). To wash all that down, a simple Cincau drink (Grass Jelly) would be nice. They are easy to make, relaxing even, and I get to spend time with the hubs, reading and chatting.

Because these are such easy recipes, you’re getting all 3 today for the price of 1! 😀 Except, there is no price to pay so feast your eyes on these.

As you would notice, I’m taking an Asian route today. In a couple of days, I’ll share a very simple Western style dinner for 2 that I think hubs and I would be enjoying as we usher in 2013. Stay tuned for that!

But for now, let’s delve into my Daikon Chap Chye, seeing it needs a little time to braise. This is dish is originally a vegetarian Straits Chinese (Nyonya) dish. I’ve changed it a bit to suit our taste. You can switch the ingredients around or keep it vegetarian. I, however, added in some pork and prawns for a bit of bulk and flavour. Also, daikon isn’t really a traditional ingredient for this but hey, I like the sweetness it brings.

So here’s what we need:

Tang Hoon (mung bean noodles), Dried Lily Bulb, Black Woodear Fungus, Beancurd Stick, Dried Straw Mushrooms, Minced Pork, Shrimp, Soy Sauce, Oyster Sauce and…

This is Nam Yee, or Red Fermented Beancurd. It’s creamy, almost custard-like but cannot really be eaten raw (unlike fu yee, the paler variety that is eaten with porridge, much like Marmite or Bovril) as it is pretty pungent but adds a real umami, smoky fragrance to any dish.

To marinade the mince, we will add some crumbled nam yee, soy sauce and oyster sauce.daikonchapchye3

The veggies are cut into coins, dried stuff reconstituted, mung bean noodles softened and the meat marinated. Now the fun begins!daikonchapchye4

First the mince is seared on high heat until 3/4 cooked. Then veggies go in (I should have added the carrots later as they fell apart due to cooking too long!), and then everything else but the shrimp & tang hoon goes in with a bit of water. Everything simmers and marries in the pot for 20 minutes, while you prepare your fried rice. At the final minute, toss in the shrimp & tang hoon. Once it has absorbed some sauce, it’s ready!


Notice I knotted the lily bulbs to prevent fraying.

Wholesome dish that does really well with rice.daikonchapchye10

Speaking of rice, let’s get into it shall we? We use:
Day-old Rice, Eggs, Salted Fish, Garlic, Kimchi, Paprika (optional) and Vegetable Oil.kimchifriedrice1

Get them all chopped, minced and prepped. This will take barely 10 minutes so make sure everything is at your fingertips.kimchifriedrice2

With a few simple steps, you can get yourself a nice bowl of kimchi fried rice.kimchifriedrice3-8

After the rice is properly mixed in (I like to use two ladles to break up the rice by smushing big clumps. Because it’s overnight rice, it’s firmer and can handle a bit of rough treatment), the kimchi liquid goes in to give the rice a nice colour. If you want it redder, add some paprika powder.kimchifriedrice9

Kimchi fried rice in 10 minutes! kimchifriedrice12

This makes plenty. Very good if your husband loves rice. 😉kimchifriedrice11

For a nice refreshing accompaniment, I recommend Cincau drink. We love this grass jelly drink, especially the one that has honey in it already. Very nice flavour. If you have never heard of this before, our trusty Wikipedia has an article on it. 😉Cincau1

Cincau (or chin chow as the packet says) comes in similar packaging like silken tofu. They are also sold in tubes but I don’t like those because it’s so so hard to cut! For this, all we have to do is turn it out and chop away.


Cubes, strips, chunks.. any shape your heart desires.

I like to add a bit of palm sugar syrup in for flavour.


Awesome knife action at the background!

Once it’s at the preferred size, just tip it all into the jug.Cincau5

And add water.Cincau7

Stir stir stir….Cincau8

We like to let it sit for a bit so the flavour seeps out into the water, creating a very very dark coloured drink.Cincau9

Great on it’s own but better with ice. It doubles as dessert too!Cincau10

So there you have it! Kimchi fried rice, Daikon Chap Chye and Cincau for a quiet night in with your spouse. 🙂

xoxoxo, Jayne

“For the kingdom of God is not meat and drink; but righteousness, and peace, and joy in the Holy Ghost.” (Romans 14:17)

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Daikon Chap Chye
(inspired by Noob Cook)
serves 4 (we have enough leftovers for another meal. WIN!)


1/2 cup Minced Pork
1 tbsp Nam Yee (red fermented beancurd) crumbled; if not available, use miso or any fermented bean paste
1 tbsp Oyster Sauce
1 1/2tbsp Soy Sauce
1/2 large (or 1 full small)  Daikon, peeled and cut into 1 in coins
1 carrot, peeled and cut into 1/4 inch coins
10-12 small shrimp, peeled and deveined
1/2 cup dried mushroom (I used straw mushroom), reconstituted
30 gms tang hoon (mung beans noodles), soaked until soft then drained
1 Beancurd Stick, soaked until soft then drained
a few pieces dried Wood Ear Fungus, , soaked until soft then drained
a few strands dried Lily Bulb, , soaked until soft then drained and knotted

1/3 cups water, or more if needed
Salt & Pepper, to taste

  1. Before starting with anything, make sure all dried ingredients are washed, soaked, reconstituted and softened.
  2. To flavour mince pork, mix it with nam yee, oyster sauce and soy sauce.
  3. On HIGH heat with 1 tbsp oil, sear mince for 30 seconds before stirring. Leave until almost cook through, about 1 minute.
  4. Add daikon and fry for 1-2 minutes, until daikon starting to turn slightly translucent in the centre.
  5. Put everything else in, except  shrimp, tang hoon and carrots* with water. Bring to boil then cover and let it simmer for 15-20 minutes until daikon is tender and dried ingredients are soft. If sauce has evaporated, add more water.
  6. In the final few minute, add carrot & shrimp and simmer for 1-2 minutes.
  7. Finally add tang hoon and let it absorb sauce for 1 minute. Adjust seasoning.
  8. Dish up and serve with rice!

*I would advise putting the carrots in later because it softens very quickly and breaks down. The same happens to tang hoon if overcooked. Shrimp, however, becomes very tough. Or according to my brother, turns into organic chewing gum.

Kimchi Fried Rice
(inspired by my aunt Doreen)
serves 4 small sides but 2 main


2 cups day old Rice
1 inch Salted Fish (I used ikan masin kurau or salted threadfin), washed & thinly sliced
2 cloves Garlic, minced
2 eggs
3/4 – 1 cup Kimchi plus juice, roughly chopped if in large pieces
1 tbsp Fish Sauce, or more to taste
a dash Paprika Powder, optional

  1. On MEDIUM HIGH heat, fry salted fish slices until lightly brown, 2 minutes.
  2. Add garlic and fry for 1 minute.
  3. Push that aside and pour in eggs. Scramble and let it set for a moment before breaking into large pieces with spatula.
  4. Scatter in kimchi.
  5. Pour in rice and break up large chunks.
  6. Increase to HIGH heat and add fish sauce. Mix until everything is combined.
  7. Pour in reserved kimchi juice, if any, and stir. If you want more colour, add a dash or 2 of paprika powder.
  8. Serve in cute little rice bowls and eat with chopsticks. Not mandatory but recommended. 😉


  1. […] dish was a product of having to use up 1/2 a leftover daikon from making another batch of Daikon Chap Chye and that we had nothing to bring to work for lunch that day. I got up fairly early, as you would […]

  2. […] hubs love all manner of sweet, cooling beverages. He’d be the one to grab the cincau package or ask me to boil him some barley. When we visit a nearby hotel for special family dinners, […]

  3. […] all fried rice that I’ve ever had, my favourite is still of the tom yum variety. I have a thing for […]

  4. […] at all like it’s Western namesake. These tubers are pickled in salt and chillies, not unlike kim chi, and produces a smell similar to  sauerkraut. I call them “Zha […]

  5. […] always seem to buy jars of stuff and leave them there forever. The last time I used my Nam Yee was here. can you believe it? I’m all out now for recipes that call for them so I can experiment. And […]

  6. […] really refreshing after dinner. Tentatively, our go-to drink after dinner would either be lemonade, grass jelly or […]

  7. […] out. Bad. So my remedy is to consume as much water as I can and indulge in as many cooling and refreshing beverages as I can get my hands […]

  8. […] recipes that I’ve been relying on to keep myself refreshed and my throat clear especially Grass Jelly since prep is nothing other than shredding the jelly and adding it into syrup (I’ve recently […]

  9. […] dish was a product of having to use up 1/2 a leftover daikon from making another batch of Daikon Chap Chye and that we had nothing to bring to work for lunch that day. I got up fairly early, as you would […]

  10. […] always seem to buy jars of stuff and leave them there forever. The last time I used my Nam Yee was here. can you believe it? I’m all out now for recipes that call for them so I can experiment. And […]

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