Origins of Tjap Tjoy
Tjap Tjoy is a fascinating variation on the famous Chinese dish Chop Suey, a dish that has captured the imagination of food lovers around the world.
Although Chop Suey is widely recognized as a Chinese-American dish, Tjap Tjoy has carved out an identity of its own, particularly in Indonesian-Chinese and Dutch cuisines. This dish is a true mosaic of flavors and textures, combining a variety of vegetables and proteins in a savory sauce.
What makes Tjap Tjoy especially interesting is its ability to transcend cultural boundaries. In Indonesia, it is known as « cap cai » and is often prepared with a variety of local vegetables, reflecting the biodiversity of the archipelago.
In the Netherlands, the dish was adopted and adapted thanks to the country’s historical ties with Indonesia, forged during a colonial period that left an indelible mark on Dutch cuisine.
Variations of Tjap Tjoy
Tjap Tjoy can be prepared in many ways, but it generally consists of assorted vegetables quickly stir-fried over high heat in a wok. This keeps the vegetables crisp. As with chop suey, you’ll find versions made with beef, chicken, …
Partnership with Hello Fresh
I’m delighted to share a new collaboration with Hello Fresh. This company is changing the way we cook at home by delivering complete meal kits straight to our doorsteps. To let me try their service, they sent me a box containing everything needed to make a delicious Tjap Tjoy recipe (which I’m sharing with you in this article).
The best part? There’s no commitment, and you can cancel the service whenever you like. It’s a fantastic opportunity to discover new recipes and enjoy a unique culinary experience from the comfort of your own home.
My thoughts on Hello Fresh’s Tjap Tjoy recipe
After receiving the Hello Fresh box containing all the ingredients for Tjap Tjoy, I couldn’t wait to start cooking. To my surprise, the finished dish was remarkably close to similar versions I’ve tasted in restaurants (not traditional ones, but more European-Chinese fusion spots).
What impressed me most was how the recipe managed to capture the depth of Asian flavors, even with a fairly limited selection of authentically Asian ingredients.
For example, the chicken stock added umami to the dish, making up for the absence of some more traditional ingredients. That speaks not only to the cleverness of the recipe, but also to its flexibility: it adapts well to constraints while still delivering plenty of flavor.
Equipment
- 1 Wok or a sauté pan
- 1 Casserole with lid
Ingredients
- 1 onion
- 2 cloves garlic
- 125 grams mushrooms
- 1 red bell pepper
- 1 green bell pepper
- 120 g quick-cooking brown rice
- 200 g seasoned chicken strips
- 40 ml kecap manis
- 50 grams bean sprouts
- 2 teaspoons plain flour
- 1 tablespoon sunflower oil
- 1 chicken stock cube
- 1 pinch salt
- 100 ml water
Instructions
Prep
- Bring plenty of water to a boil in the saucepan.
- Quarter the onion and roughly chop it. Thinly slice the garlic.
- Slice the mushrooms, seed the bell peppers, and cut them into strips.
Cook
- Cook the rice, covered, for 10 minutes. Drain if needed and set aside uncovered.
- Heat the oil in the wok or sauté pan. Sauté the onion and garlic over medium-high heat for 2 to 3 minutes.
- Add the chicken strips and flour, then cook for 3 to 4 minutes, stirring.
Make the sauce
- Crumble the stock cube over the wok. Add the bell peppers and mushrooms, then cook for 5 to 7 minutes.
- Add the kecap manis and water. Mix well and let the sauce reduce over medium-high heat for 3 minutes, or until nicely thickened.
- Add the bean sprouts and cook for another 1 to 2 minutes.
- Season with salt and pepper to taste.
Serve
- Divide the rice between plates.
- Spoon the saucy stir-fry over the top.
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