Jan 31, 2012

Cap Cay (Chinese-Indonesian Mixed Vegetables)

original recipe from eresep

(in Indonesian)
Bahan :
2 sdm    minyak wijen
100 g    bawang Bombay, iris tipis
2 siung bawang putih, memarkan, cincang halus
200 g    udang ukuran sedang, kupas
4 pasang ati ampela ayam, cuci bersih, potong melintang 2 cm
200 g    daging ayam tanpa tulang, potong dadu 2 cm
5 buah    bakso sapi, iris tipis
100 g    wortel, kupas, iris serong tebal 1/2 cm 2 batang daun bawang, iris serong tebal 1 cm
100 ml    kaldu
1 sdm    angciu
1 sdm    kecap asin
1 sdm    saus tiram
100 g    kapri, bersihkan
200 g    kembang kol, bersihkan, potong menurut kuntum
150 g    caisim, bersihkan, potong panjang 4 cm
100 g    jamur kancing kalengan, tiriskan, belah 2 bagian
1 lembar kembang tahu kering, rendam air panas hingga lunak, potong 4x6 cm
1 sdt    merica bubuk
1/2 sdt garam
1 sdt    tepung maizena, larutkan dengan 1 sdm air matang

Cara membuat:
- Panaskan minyak wijen, tumis bawang Bom¬bay dan bawang putih hingga ha rum. Masukkan udang, ati ampela, daging ayam, dan bakso. Aduk hingga berubah warna.
- Tambahkan daun bawang dan wortel, aduk rata. Masak hingga wortel layu. Bubuhi dengan angciu, kecap asin dan saus tiram. Aduk hingga rata. Tuangi kaldu. Masak hingga mendidih.
- Masukkan kapri, kembang kol, caisim, jamur, dan kembang tahu, aduk rata. Bubuhi merica bubuk dan garam. Aduk kembali hingga rata.
- Masukkan larutan maizena, masak hingga agak kental. Angkat. Sajikan hangat.

Untuk 6 porsi
Kalori per porsi: 350 kalori


(in English)
Ingridients : 
2 tbsp sesame oil
100 gr onion (cut thinly)
2 minced garlic cloves 
200 gr medium-sized prawns (get rid of the skin)
4 chicken grizzle and liver (cut into dices)
5 beef meatballs (cut thinly)
100 gr carrot (cut thinly 1/2 cm)
2 scallions (cut thinly until 1 cm)
100 ml chicken stock
1 tbsp chinese red wine 
1tbsp soy sauce
1 tbsp oyster sauce
100 snow pea
200 gr cauliflower
150 gr caisim (I don't know the English name, anybody know? It's this chinese green vegetable)
100 gr button mushrooms (cut in half)
1 sheet of tofu skin (put in hot water until soft, then cut them til 4x6 cm)  
1 tsp pepper
1/2 tsp salt
1 tsp maizena 

Method : 
- Heat the sesame oil, sautee the onion and garlic til they smell good. Put in prawns, chicken gizzard and liver, chicken, meatbal. Stir until they change color. 
- Add in scallions and carrot. Cook until the carrots softened. Season with chinese red wine, soy sauce and oyster sauce. Mix well. Pour in stock. Cook until boiled.
- Put in the snow peas, cauliflower, mushroom and tofu skins, mix them well. Season with pepper and salt. Mix again. 
- Pour in maizena that already mixed well with boiled water, serve when it's still hot! 


Vie's Result :
Vie's notes : I changed some of the ingredients. I used beef instead of chicken, and also jelly fungi instead of button mushroom.

2 comments:

a, said...

this loks like something myparents would make for lunar new year! we don't usually cook mixed veggies for some reason! :) thanks for the recipe

Mizz Coki said...

Looks good dear. btw, are u Indonesian?