Capcay divided into two categories there are also no capcay capcay fried gravy, these foods are foods derived from china, capcay name itself means 10 kinds of vegetables, because the Chinese people usually make capcay of 10 vegetable material.bahan-bahan capcay :
50 g buah jagung muda (potong serong)
50 g batang buncis (potong serong)
100 g sawi caisin
100 g bunga kol (ambil kuntumnya)
50 g kapri (potong miring)
25 g wortel, di potong kotak
50 g jamur kuping (rendam air panas dan tiriskan)
3 buah sosis (potong sesuai selera)
5 buah bakso ikan (belah 4)
200 g udang (kupas kulitnya, goreng)
1 buah tomat merah (potong beberapa bagian)
4 siung bawang merah (cincang halus)
3 siung bawang putih (cincang halus)
1 siung bawang Bombay (iris tipis)
2 batang daun bawang (potong I cm)
2 cm ruas jahe (memarkan)
1 sdm tepung maizena untuk mengentalkan
1 sdt garam
1 sdt bubuk merica
1 sdt gula pasir
3 sdm saus tiram
1 sdm kecap
1 sdm tepung maizena
50 ml air
cara memasak capcay:
Panaskan minyak goreng terlebih dahulu, kemudian tumis bawang putih, bawang merah serta bawang bombay sampai tercium aroma harum
Setelah itu tambahkan potongan tomat dan jahe, biarkan sebentar kemudian tambahkan air.
Masukkan Sayur-sayuran kapri, buncis, jagung muda, wortel, jamur dan kembang kol, rebus hingga setengah matang.
Kemudian tambahkan sawi, sosis, bakso ikan serta udang. Masak sambil di aduk sampai semua bahan bercampur dengan rata.
Selanjutnya tambahkan bumbu-bumbu seperti merica, saos tiram, kecap, gula pasir, garam secukupnya, aduk kembali sampai semua benar benar bercampur rata agar bumbu bisa meresap.
Sebelum diangkat masukkan daun bawang dan larutan tepung maizena sambil terus diaduk-aduk hingga mengental.
Setelah matang, angkat dan tiriskan capcay goreng ke piring saji.
50 grams of corn (cut oblique)3 tbsp oyster sauce
50 g green beans (cut oblique)
100 g mustard caisin
100 g cauliflower (take flowerets)
50 g peas (oblique cut)
25 g carrots, cut the box
50 g mushroom (scalded and drained)
3 pieces of sausage (cut to taste)
5 pieces of fish balls (4 sides)
200 g shrimp (peeled, fried)
1 red tomatoes (cut into several parts)
4 spring onions (finely chopped)
3 cloves garlic (finely chopped)
1 clove onion (thinly sliced)
2 leeks (cut I cm)
2 cm segment ginger (crushed)
1 tablespoon cornstarch to thicken
1 teaspoon salt
1 teaspoon ground pepper
1 tsp sugar
1 tablespoon soy sauce
1 tablespoon cornstarch
50 ml of waterhow to cook capcay :
Heat cooking oil first, then saute garlic, onion and onion until fragrant aroma waftedRESEP RENDANG BASAH KHAS PADANG
After that, add a slice of tomato and ginger, leave briefly and then add water.
Enter vegetables, peas, beans, corn, carrots, mushrooms and cauliflower, boil until half cooked.
Then add mustard, sausage, meatballs, fish and shrimp. Cook, stirring until all ingredients are evenly mixed.
Next add spices such as pepper, oyster sauce, soy sauce, sugar, salt to taste, stir again until all really mean that the seasoning mix can be absorbed.
Prior to his appointment enter the scallions and cornstarch solution while continuously stirring, stirring until thickened.
Once cooked, remove and drain capcay fried to a serving plate.
RECIPES TYPICAL WET Rendang Padang
