Indonesian restaurant capcay seasoning
Indonesian restaurant capcay seasoning – Eating food in a restaurant is really delicious because most of the chefs in a restaurant are master chefs who are reliable in processing food and making it a masterpiece of delicious cuisine.
This time I will give you a secret recipe for Indonesian restaurant capcay that you can try yourself at home.
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Capcay seasoning ingredients
- kg chicken thigh fillet, cut @ 3cm and steamed for a while
- kg gizzard & chicken liver, boiled, cut according to taste
- 1 kg button mushrooms, cut to taste
- 2 ptg kekian, cut according to taste, fried
- 1 ounce peeled prawns, leaving the tail skin on
- 10 thinly sliced beef meatballs
- 1 medium size cabbage
- 2 bunches of mustard greens (caisim)
- 5 carrots, sliced
- 3 spring onions chopped (unclear) +/- 4cm
Capcay seasoning
- 5 garlic crushed and chopped
- 2 medium size onions, finely sliced
- 3 tbsp oyster sauce
- tsp Tomato sauce
- 2 tbsp Sesame Oil
- Salt to taste
- Sugar according to taste
- 2 tablespoons cornstarch, melted with a little boiled water
- liter broth (or plain water with powdered broth)
How to make capcay
Sauté the onions and garlic, add pepper and scallions, stir-fry until fragrant
Add chicken, stir fry until chicken changes color.
Enter button mushrooms, beef meatballs, shrimp gizzard and liver stir-fry until wilted
Add the broth and all the spices except the cornstarch and sesame oil, cook for a while until the spices seep into the chicken.
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Taste the taste, when it's good, add kekian, carrots, cabbage, mustard
Thicken with cornstarch, add sesame oil.
Serve hot hot with cayenne pepper and pickles