Ang Mo Chap Chye

Trying to get rid of the excess food in the fridge, so adapted a Italian classic called Ribolitta. Otherwise known as ang mo chap chye 8-). Its not classic Ribolitta, but close in concept. Cooked so much I had it over 3 days. Day1 - as a meal by itself with crackers. Day2 - as a side to a fish dinner. Day3, browned 2 small chorizo and rendered its spicy oil, and added the soup to turn it into a more meaty dish.

Stuff I wanted to get rid of that I had in the larder or freezer: can of cooked chick peas, half a brocolli, homemade chicken stock, packet of fresh sweet corn, carrots (small diced for mirepoix and chunks), bell pepper, a small remnant of barley, remnants of frozen corn, onion, garlic, celery, 1/3 cup rice, one sausage (frozen) and one small lump of marinated minced pork.

I also had a left over baguette from Cedele (not nice at all, tasteless and dry, but repurposed for ribolitta. Got lazy and bought bread - regretted it), and one piece of frozen you tiao. Remove crust from baguette and large dice everything.

Added: a small head of cabbage, 1 can of italian plum tomatoes, leek, thyme. Rosemary and basil from the balcony garden.


1. add meat and brown.
2. add and saute a mirepoix of onions, celery, leek, diced carrots, and bell pepper with a little fennel.
3. add can of tomatoes, break it up and cook a little more, with a generous bunch of sliced garlic.
4. Put herbs in basket (or whatever) and put in center.
5. Layer sliced cabbage, barley, rice, chickpeas and other veg.
6. Pour in mix of chicken stock and water. Not too much coz veg will cook down.
7.Bring to boil and simmer about 25 mins.
8. Push in diced bread and cook about 10 mins.
9. Let it sit for at least half a day.

Day 3 re-rendition of the dish