Cap Cay

This type of dish can usually be found at a Chinese Indonesian restaurant. I learned this recipe from my amazing guru, my mom. But today, I am going to eliminate one of the ingredients which is cabbage because I forgot to get it from the grocery store yesterday.

INGREDIENTS:

1 piece of chicken thigh - cut into small pieces then marinate with 1/2 teaspoon of tapioca starch and 2 teaspoons of soy sauce

8 pieces of fish balls - cut each into 8 pieces

12 pieces of medium size shrimps - peel of the skin then marinate with 1/2 teaspoon of tapioca starch and 1 teaspoon of soy sauce

1 piece of tomatoes - cut into 16 pieces

1 piece of carrot - cut into thin slices

1 bunch of small size broccoli - cut only the florets

1/2 bunch of cauliflowers - cut only the florets

1 handful of dried cloud ear fungus - soak in a water

1 tablespoon of vegetable oil

1/2 teaspoon of minced garlic

3 tablespoons of oyster sauce

2 tablespoons of cooking wine

pepper

2 cups of water

Mix of 1/8 cups of water with 3 teaspoons of tapioca starch

INSTRUCTIONS:

Heat up a pan, put in the vegetable oil, then stir fry the minced garlic until it turns slightly golden. Then put in the previously marinated chicken meat. Stir until the chicken meat is slightly cook, then put in the marinated shrimp, stir fry again. Once the chicken and shrimp are slightly cook, put in tomatoes, cloud ear fungus and fish balls, then stir fry again for 30 seconds. Add in the broccoli, cauliflower and carrots, then stir fry and add 2 cups of water. Put in oyster sauce, cooking wine and pepper, then let it boils until broccoli, cauliflower and carrots turn tender. Be careful and don’t let it over cook. Then add in mix of water and tapioca starch to get a thicker gravy. Let it boils again, then ready to serve.