KOMPAS.com – Confused about what to cook today? Try making capcay, a simple stir-fried vegetable that family members love.
Not only vegetables, capcay is also made with meatballs, shrimp, and other ingredients can be added to make it more complete.
Don’t cook the capcay for too long so that the color of the vegetables remains bright and the texture is crunchy.
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Check out the capcay recipe for four portions from the book “Healthy Side Dishes” (2017) by Apri Buleng published by Demedia Pustaka below:
Material:
- 60 gr cauliflower, cut into florets
- 60 gr peas, leave whole
- 60 gr carrots, thinly sliced
- 2 tbsp cooking oil
- 3 red onions, finely sliced
- 4 cloves garlic, minced
- 1 cm ginger, crushed
- 5 beef meatballs, sliced
- 100 gr small prawns, cleaned
- 150 ml water
- 1 tbsp oyster sauce
- 1/2 tsp ground pepper
- 1 tbsp soy sauce
- 1/2 tsp granulated sugar
- 1 tsp sesame oil
- 1 tsp fine salt
- 1 tsp starch, dissolved in a little water
- 1 spring onion, cut obliquely
1. Heat oil, saute shallots, garlic and ginger until fragrant and cooked. Add the meatballs and shrimp, stir until the shrimp change color. Add water, oyster sauce, pepper, soy sauce, granulated sugar, ginger, sesame oil and fine salt. Cook until it boils.
2. Add carrots, cauliflower, snow peas and spring onions. Stir well. Pour in the starch solution, cook until the sauce is thick and all ingredients are cooked. Lift.
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