Tjap tjoy recipe - Chinese-Surinamese vegetables with chicken

Tjap tjoy

Tjap tjoy is the Surinamese name for what is known elsewhere as chop suey: a dish of mixed vegetables with pieces of meat in a light, glossy sauce, served in Chinese-Surinamese restaurants alongside rice, tjauw min, or moksi meti. The vegetables used vary depending on the kitchen and the season.

Cut everything into pieces that will cook in roughly the same amount of time, starting with the hardest vegetables. This way, the cauliflower will still have some bite by the time the pak choi has wilted. Add the cornflour only at the end and make sure it comes to a gentle boil, as starch only thickens at the boiling point; otherwise, the sauce will remain thin and cloudy.

Serve it immediately with rice, as the sauce thickens as it cools and is best when it still coats the vegetables lightly.