Cap Cai Recipe
Cap cai, sometimes spelled cap cay, is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.
Ingredients:
- 50 grams of young corn
- 2 carrots, sliced ​​2 spring onions, sliced
- 150 grams of broccoli, boiled
- 150 grams of cauliflower, boiled
- 12 medium prawns
- 1 tsp cornstarch, dissolved in a little water
- 100 ml of water
- 2 tbsp cooking oil
- 3 cloves of garlic, crushed - 3 cm of ginger, crushed
- 2 tbsp oyster sauce
- 1 tsp salt
- 1 tsp pepper powder
- 1 tbsp sesame oil
How to Cook:
- Heat cooking oil, saute garlic and ginger.
- Add shrimp and oyster sauce, mix well.
- Add salt, pepper and sesame oil. Stir well.
- Add water, cook until boiling.
- Thicken with cornstarch solution.
- Add corn, carrots, scallions, broccoli, and cauliflower.
- Cook for a while. Lift. Serve warm.
source: https://www.kompas.com/food/read/2021/06/17/103700175/resep-capcay-sederhana-aneka-sayuran-bisa-buat-yang-lagi-sakit
