Cap Cay is originally chinese cuisine, but we eat a lot of it in Indonesia. Basically it is vegetable casterole, but you can add chicken or sea food (shrimp or squib). My mother prepares the best cap cay and this is how she cooks cap cay. I miss her cooking😦.
Here is my mother recipe (I hope I remember well :D)
- 2 garlics (choped)
- 1 onion (choped)
- 1/2 tes sp of pepper
- 1 chicken broth
- 2 chicken fillets (sliced into cubicles)
- 1 table sp of soya souce
- 1 tea sp of salt
- 3 layers of toffu skin
- 1 brokoli (small)
- 1 carrot (sliced thin)
- 1 tomato (sliced thin)
- 1 leek (sliced)
- 1/4 of both red and green paprika
- 1/4 cup of cooking oil
- 1 table spoon of sesame oil
- 1 cup of water
How to cook:
- Steam brokoli and carrot for 15 minutes
- Leave toffu skin in hot water for 10 minutes
- Fried onion until it looks golden with cooking oil and sesame oil. Add garlic and chicken, when the chicken is half cook, add soya souce, papper, salt, tomato, stired until they are well cooked.
- Add some water, toffu skin, chicken broth, and all the vegetable.
- Cook in a closed wok until the water reduce (stirred once in a while)
Served best with steam rice (for 2 people)
Oh I feel like in Indonesia when having Cap Cay for our dinner.