Indonesian Cap - Cay

Cap Cay in Hokkian language (one of many dialects spoken among Asian communities) means everything mixed together. Which is literally what this dish is all about. It’s a vegetable stir-fry and you are welcome to throw any vegetable you want to make Cap Cay. It is another popular vegetable dish in Indonesia.

 Ingredients :

• 1.7 oz (50 g) of sugar snap peas
• 2 chicken thighs (de-bone and thinly sliced)
• 5-6 sweet prawns and sliced squids (optional)
• 2 carrots (thinly sliced)
• 1 large tomato (cut into wedges)
• 3.5 oz (100 g) broccoli/cauliflower florets
• 5-6 wild mushrooms (sliced)
• 1 bunch of yu choy/chinese broccoli (washed and roughly chopped)
• 2 cloves of garlic (finely chopped)
• 2 teaspoon ginger (finely chopped)
• 1/2 onions (thinly sliced)
• 1 C of chicken stock
• 2 Tbsp of corn starch (more if needed) dissolved in 1 Tbsp water
• Salt and pepper to taste
• 1 Tbsp oyster sauce
• 2 Tbsp of Olive oil/ Canola oil

Instruction :

1. Heat up oil in the wok. Add in garlic, onions, ginger and stir fry until they are fragrant.
2. Add in chicken meat, prawns, sliced squids and oyster sauce. Saute until it is cooked. Add in broccoli/ cauliflower florets, carrots, snap peas, yu choy, and tomato wedges and cook until they are soft
3. Add in chicken stock and let it simmer for about 1 minute. Season with salt and pepper
4. Add in corn starch mixture and stir until the sauce is thickened. If it’s not thickened enough, you can repeat the corn starch mixture and add more
5. Remove from the heat and place on the serving plate. Serve immediately with rice and other dishes