This vegetables menu is simple yet very delicious. You can put various vegetables such as cauliflower, cabbage, Chinese green cabbage ( pak choy), carrot, brocolli, baby corn, mushroom, spring onion or leek. If you like you can add meat such as chicken (liver and gizzard can be also used), prawn/shrimp , squid or meatballs (beef/chicken/fish). The type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple Cap cay are cauliflower, cabbage and carrot.
Indonesia culinary is very rich and influenced by several countries, one of them is Chinese. And Cap Cay which literally means “mixed vegetables” is from Hokkien province in China – derived term for a popular Chinese Indonesian stir fried vegetable dish that originates from Fujian cuisine. This dish is very simple yet fast to make.
Category: Side Dish/Vegetables
Preparing time: 30 – 45 minutes
Serving for 4 – 5 people
2 chicken fillet
3 carrots, skinned and thinly sliced
white cabbage/white Chinese cabbage/bak choy
3 cloves of garlic, minced
1 small onion, chopped
1 1/2 tablespoon oyster sauce
1 tablespoon tomato ketchup
1/2 teaspoon pepper powder
1/2 tablespoon salt (1/2 cube of chicken bouillon)
1 tablespoon sesame oil
1 teaspoon sugar
700 -800 ml water or chicken broth
2-3 tablespoons corn starch or flour, mixed with 1 tablespoon of water
1. Heat the vegetable oil in a large saucepan over medium heat. Saute the onion and garlic for few minutes then add the chicken, stir 2-3 minutes. Pour the water/chicken broth, season with salt (or chicken bouillon), pepper, sugar, sesame oil and cook for 10 minutes.
2. Add the vegetables, spring onion, oyster sauce, tomato ketchup, then cover, and cook until the vegetables are tender, about 10 or 15 minutes.
3. Add in corn starch (or flour mixture with 2-3 tablespoons of water and stir until the sauce is thickened.
4. Remove from the heat and serve immediately with warm steamed rice and other dishes.