KOMPAS.com – Capcay soup is one of the dishes that is most often present on the dining table during large family events.
Its delicious taste combined with various vegetables makes it liked by all groups.
Also read:
The uniqueness of capcay soup lies in its flexibility, where various types of ingredients can be adjusted to suit the family’s tastes.
Apart from that, the practical cooking process makes it the right choice for serving during gathering times, as reported by the book “250 Delicious Recipes for Special Days” by Great Kitchen published by Great! Publisher.
Material
- 1 pc carrot, thinly sliced diagonally
- 15 pieces of peas
- 10 stalks of green beans, sliced obliquely
- ½ pc young/daughter corn
- 10 sprigs of caisim
- 10 grams of cauliflower
- 50 gr wood ear mushrooms, soak in hot water
- 5 sausages, cut into pieces
- 3 pcs beef meatballs, sliced
- 3 fish balls, sliced
- 2 eggs, lightly beaten
- 2 spring onions, cut into 3 cm pieces
Spice
- 2 tsp ground pepper
- 2 cm ginger, crushed
- 750 ml chicken stock
- ½ tsp oyster sauce
- ½ tsp granulated sugar
- Salt to taste
- 8 ripe red tomatoes, cut into pieces
- 4 cloves of garlic
- 4 red onions
- 50 ml vegetable oil for frying
How to Make Capcay Soup
- Separate young, wilted vegetables from vegetables that are more difficult to wilt, then cut into pieces and wash until clean.
- Saute the shallots and garlic until fragrant. Add the tomatoes, ginger, oyster sauce and stock, stir until the sauce boils.
- Add ingredients such as mushrooms, sausages and meatballs first, then add the young vegetables last so they don’t get too soft. Add the beaten eggs slowly while mixing well. Remove and serve warm.
Listen breaking news And selected news we’re right on your phone. Choose your favorite news channel to access Kompas.com WhatsApp Channel: https://www.whatsapp.com/channel/0029VaFPbedBPzjZrk13HO3D. Make sure you have installed the WhatsApp application.
