Easy Indonesian Capcay Recipe
Author: Arie's Kitchen
Serves: 4 - 6
- 3 cloves garlic, minced
- 1 medium onion, roughly slice
- 250 grams of minced chicken (or chicken breast, cut into small pieces)
- 200 g button mushrooms, thinly sliced
- 2 medium carrots, peeled, washed and thinly sliced diagonally
- 1 cauliflower, cut into pieces
- 2 stalks celery, sliced
- 2 leeks, sliced about 1 cm
- 3 cabbage leaves, sliced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 8 tablespoons full of tomato sauce
- 200 ml of water
- 1 tablespoon cornstarch or tapioca flour, dissolved with little bit of water
- 2 tablespoons cooking oil
- Salt and pepper to taste
- Heat the oil in a frying pan, sauté garlic and onion until fragrant.
- Add minced/chopped chicken, stir until chicken is half cooked and does not clot.
- Add soy sauce, oyster sauce, tomato sauce, little bit pepper and water. Stir well. Allow to boil.
- Add all the vegetables and stir well. Put the lid on. Cook for about 2 minutes or until vegetables half cooked.
- Add corn or tapioca starch. Stir gently until the sauce thickens and vegetables cook, but still green and crunchy (no more than 2 minutes)
- Taste, add salt or pepper if needs to.
- Serve with white rice or can be enjoyed by itself.
Recipe by Arie's Kitchen at https://arieskitchen.net/easy-indonesian-capcay-recipe/
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