Easy Indonesian Capcay Recipe
Explore Chinese – Indonesian Signature Dish and Find Out How Easy To Make.
Capcay or cap cai is one of my favourite dishes. As you can basically use any left over vegetables in your fridge, I usually cook capcay at the end of the week. Clean up the fridge with less waste so the fridge ready for new groceries at the weekend. Indonesian Capcay is also perfect for vegetarian. Resep versi Bahasa ada di bagian bawah halaman ini atau bisa di klik disini.
If you are a meat lover, don’t worry…you can add any type of meatballs, chicken, pork, beef or even turkey. Make sure that you slice the meat into pieces.
- 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.
Resep Cara Membuat Capcay Enak dan Mudah.
Capcay atau cap cai adalah salah satu menu masakan kesukaan saya. Karena selain tergolong menu sehat, sayur sayuran yang saya pakai biasanya sayuran sisa di kulkas. Dan kali ini, dukulkas ada sedikit wortel, kol, jamur, seledri, sedikit ini itu yang sayang banget kalau dibuang.
Cap cay biasanya saya masak di akhir minggu, sekalian ngebersihin kulkas siap untuk belanjaan baru di akhir pekan. Maklum, saya kerja setiap hari, jadi belanjanya biasanya saya lakukan setiap hari sabtu.
Untuk daging, bisa juga ditambah udang, dan berbagai jenis bakso. Don’t worry, kalau kalian mau resep yang super sehat atau vegetarian, daging-daging bisa di skip.
Anyhow, kenapa saya lebih memilih daging cincang, karena kuahnya terasa lebih sedap.
So…are you ready ?
Bahan yang dibutuhkan:
3 siung bawang putih, cincang
1 bawang bombay ukuran sedang, potong sesukannya
250 gr daging ayam cincang (atau daging ayam biasa, iris kecil
200 gr jamur kancing, iris tipis sedang
2 buah wortel ukuran sedang, kupas, cuci bersih lalu iris tipis menyerong
1 bungkul brokoli, potong-potong. Gunakan kuntumnya saja
2 batang seledri, iris-iris
2 batang daun bawang, iris kira-kira 1 cm
3 lembar daun kol / kubis, iris-iris
1 sdm saus asin
1 sdm saus tiram
8 sdm penuh saus tomat ( saya suka pakai merek Delmonte )
200 ml air
1 sdm tepung jagung atau bisa menggunakan tepung tapioka, larutkan dengan sedikit air
2 sdm minyak goreng untuk menumis
Merica secukupnya
Garam secukupnya
Cara Membuat Capcay:
Panaskan minyak di penggorengan, tumis bawang putih dan bawang bombay sampai harum.
Tambahkan ayam cincang, aduk sampai ayam setengah matang dan tidak menggumpal.
Tambahkan saus asin, saus tiram, saus tomat, sedikit merica dan air. Aduk rata.
Biarkan sampai mendidih.
Masukkan semua sayuran, aduk rata. Tutup penggorengan. Masak selama 2 menit atau sayuran setengah matang.
Tambahkan larutan tepung jagung atau tapioka. Aduk pelan-pelan sampai kuah mengental dan sayuran masak, namun masih berwarna hijau segar (tak lebih dari 2 menit)
Icipi, tambahkan garam kalau kurang asin.
Hidangkan dengan nasi putih atau bisa dinikmati begitu saja.
1 cauliflower?
Seems a lot in proportion to the other ingredients.
I do like the sound of this recipe though.
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.
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