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Friday, January 28, 2011

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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