Cap Cay / Cap Cai is a dish from China, we usually call it chinese food. Cap means ten, while Cai means vegetable, so it can be interpreted that Cap Cay is a dish of ten vegetables. While this recipe primarily features broccoli, carrots, white cabbage, cauliflower, bok choy and chicory, a variety of other vegetables can also be used, so feel free to add your favourites. The uniqueness of Cap Cay is the addition of meatballs, Indonesian meatballs have a savory taste and chewy texture. Delicious and nutritious at the same time, this dish is perfect for lunch or dinner. However in daily life, usually Cap Cay can be complemented with chicken / beef as well. The cooking method is very easy, only requires garlic for sauteing, some vegetables, and meat. This dish can also be called healthy food, because of the many vegetables in this dish. The thick glistening gravy that coats everything in Cap Cay is so tempting and makes mouth watery. It's perfect when eating Cap Cay with warm rice, soy sauce, and chilies.
YIELDS2 servings
TOTAL TIME minutes
- 2 garlic, cut into thin strips
- 1 onion, cut into thin slices
- 1 egg
- 3 tbsp of cooking oil, for sauteing
- 1 carrot, cut into rounds
- 2 tbsp oyster sauce
- 250 ml of water
- 3 button mushrooms
- 3 baby corn (mini corn)
- 2 stalks of caisim / bokchoy vegetables
- 2 tbsp cornstarch, to thicken
- Add salt, pepper, chicken powder as desired
Steps
1
Saute garlic and onion in oil, until fragrant.
2
Add eggs, scramble for a while, add a little salt and pepper.
3
Put in the carrots and baby corn, mix well until soft.
4
After that, put in the oyster sauce, stir briefly until fragrant.
5
Then add water, salt, pepper, and chicken powder as desired. Cook it until boiling.
6
Add the button mushrooms and vegetables, stir until boiling. Make sure the cap cay tastes good before adding the cornstarch.
7
When it's boiling, add the cornstarch, stir quickly until it thickens.
8
Pour into a bowl, and the cay cap is ready to serve!
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