Keto Braised Mixed Vegetables (Peranakan Chap Chye Style)
Braised Mixed Vegetables Peranakan Style (Keto Modified)
Yes, with a tweak: request no glass noodles or jicama. About 9g net carbs per serving.
What it is
A traditional Peranakan dish of assorted vegetables braised in a rich, savoury fermented bean paste (tau cheo) gravy. The keto version omits starchy vegetables like jicama and glass noodles, focusing on cabbage, black fungus, and minimal carrots, cooked till tender in a flavourful, low-sugar broth.
Key ingredients
Cabbage, carrots (minimal), black fungus, lily buds, tau cheo (salted soybean paste), garlic, shallots, dried shrimp, sliced pork belly (optional), light soy sauce (low sodium), water/chicken broth.
How to make it keto
Request no glass noodles or jicama. Ensure minimal sugar and no cornstarch thickeners in the braising liquid. Confirm a higher ratio of low-carb vegetables like cabbage.
Watch out for
Carrots (if not minimized), jicama (if used), hidden sugar/starch in the braising liquid or tau cheo.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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