Cap Cay Recipe

Capcay Ingredients:

1. 1 carrot, thinly sliced menyerong
2. 15 sheets of pea
3. 10 stems green beans, cut oblique
4. 10 pieces of baby corn / utri
5. 10 stalk caisim
6. 100 grams cauliflower florets quotes
7. 50 g ear mushrooms, soaked in hot water, drained
8. 2 sticks of sausage, potong2
9. 3 pieces of beef meatballs, sliced
10. 3 pieces of fish balls, sliced
11. 10 quail eggs, boiled, peeled
12. stalks scallion, cut into 3 cm
13. tsp pepper powder
14. 2 cm ginger, crushed
15. 50 ml water
16. 1 tablespoon oyster sauce
17. 1 tsp sugar
18. Salt to taste
19. 1 tablespoon cornstarch, dissolved in a little water
20. 1 ripe red tomato, potong2
21. 4 cloves garlic
22. 4 spring onions
23. 2 tablespoons vegetable oil for sauteing 

Cooking Directions:

1. Separate easily wilted vegetables with hard wilt 
2. Saute onion and garlic until fragrant 
3. Add the tomatoes, ginger, meatballs, sausage, and eggs, stirring   
4. Add water and vegetables difficult wilted, stirring over low heat until half wilt  
5. Enter oysters sauce, sugar, pepper, and salt, mix well  
6. Add vegetables easily wither and leek, stirring until wilted 
7. Pour the cornstarch solution, stirring quickly 
8. Lift, ready to be served    

 

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