Cap Cai Recipe

Cap cai, sometimes spelled cap cay, is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.

Ingredients:

- 50 grams of young corn

- 2 carrots, sliced ​​2 spring onions, sliced

- 150 grams of broccoli, boiled

- 150 grams of cauliflower, boiled

- 12 medium prawns

- 1 tsp cornstarch, dissolved in a little water

- 100 ml of water

- 2 tbsp cooking oil

- 3 cloves of garlic, crushed - 3 cm of ginger, crushed

- 2 tbsp oyster sauce

- 1 tsp salt

- 1 tsp pepper powder

- 1 tbsp sesame oil

How to Cook:

- Heat cooking oil, saute garlic and ginger.

- Add shrimp and oyster sauce, mix well.

- Add salt, pepper and sesame oil. Stir well.

- Add water, cook until boiling.

- Thicken with cornstarch solution.

- Add corn, carrots, scallions, broccoli, and cauliflower.

- Cook for a while. Lift. Serve warm.

source: https://www.kompas.com/food/read/2021/06/17/103700175/resep-capcay-sederhana-aneka-sayuran-bisa-buat-yang-lagi-sakit