Cap Cay

Cap Cay Recipe - Vegetarian Indonesian Dish with Beef and Vegetables

Region / culture: Indonesia | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cap Cay is a popular Chinese-Indonesian stir-fry dish that is packed with a variety of colorful vegetables and meatballs. This dish is not only delicious but also nutritious, making it a perfect choice for a quick and easy meal.

History

Cap Cay is believed to have originated from Chinese immigrants who settled in Indonesia. The dish has since been adapted to suit the local Indonesian taste, incorporating a mix of Chinese and Indonesian flavors.

Ingredients

2 medium-sized carrots, sliced
10 beef meatballs, thinly sliced and round
2 carrots, peeled and thinly sliced diagonally
100 g cauliflower, cut into individual florets
100 g mustard greens, cut into 3-inch lengths
2 green onions, diagonally sliced into 1 cm lengths
2 cloves of garlic, chopped
2 tsp ginger, chopped
0.5 large brown onion, thinly sliced
1 tsp olive oil or vegetable oil for sautéing (refer to Opor Ayam for details on Indonesian-style sautéing). Indonesian Chinese prefer to use or add a bit of pork fat for more flavor.
100 ml chicken stock

Sauce

1 tsp cornflour dissolved in 50 ml water
pepper and salt or salty soy sauce to taste

How to prepare

Heat the oil in a pan.
Sauté the garlic and ginger until they release a pleasant aroma.
Add the Indian onions and stir until they become wilted.
Add the meatballs and carrot, and cook until the carrots become wilted.
Pour in the stock and cook until it comes to a boil.
Add the cauliflower, mustard greens, and green onion. Cook until the vegetables are crisp yet still tender.
Mix the cornflour with water to create a solution, then add it to the pan.
Season with pepper and salt (or soy sauce) according to your taste. Stir well.
Continue cooking until the sauce thickens to the desired consistency.
Serve hot with rice or enjoy on its own.

Variations

For vegetarian option, exclude the meat ingredients and stock, and substitute with olive oil or vegetable oil.
Add shrimp or chicken instead of meatballs for a different protein source.
Include other vegetables such as bell peppers, snow peas, or broccoli for added flavor and nutrients.

Cooking Tips & Tricks

Make sure to slice the vegetables thinly and uniformly to ensure even cooking.

- Use high heat when stir-frying to maintain the crispiness of the vegetables.

- Feel free to customize the ingredients based on your preference, such as adding shrimp or chicken instead of meatballs.

Serving Suggestions

Cap Cay can be served with steamed rice or noodles for a complete meal. You can also enjoy it on its own as a light and healthy dish.

Cooking Techniques

Stir-frying is the main cooking technique used in making Cap Cay. Make sure to cook the vegetables quickly over high heat to retain their crispiness.

Ingredient Substitutions

Feel free to substitute the vegetables and protein sources in Cap Cay based on your preference. You can customize the dish to suit your taste.

Make Ahead Tips

You can prepare the ingredients for Cap Cay ahead of time and store them in the refrigerator until ready to cook. This can help save time when you're ready to make the dish.

Presentation Ideas

Serve Cap Cay in a colorful bowl or plate to showcase the vibrant vegetables. Garnish with fresh herbs or sesame seeds for an added touch.

Pairing Recommendations

Cap Cay pairs well with a side of steamed rice or noodles. You can also serve it with a side of chili sauce or soy sauce for extra flavor.

Storage and Reheating Instructions

Store any leftover Cap Cay in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave until heated through before serving.

Nutrition Information

Calories per serving

A serving of Cap Cay typically contains around 200-300 calories, depending on the ingredients used and portion size.

Carbohydrates

Cap Cay is a low-carb dish, with most of the carbohydrates coming from the vegetables. It is a great option for those looking to reduce their carb intake.

Fats

The fats in Cap Cay come from the pork fat used for flavoring. You can adjust the amount of fat based on your dietary preferences.

Proteins

The protein in Cap Cay mainly comes from the meatballs. You can also add other protein sources such as chicken or tofu to increase the protein content.

Vitamins and minerals

Cap Cay is rich in vitamins and minerals, thanks to the variety of vegetables used in the dish. It is a great way to get your daily dose of nutrients.

Alergens

Cap Cay may contain allergens such as soy and gluten, depending on the ingredients used. Make sure to check for allergens before consuming.

Summary

Cap Cay is a nutritious and delicious dish that is low in carbs and rich in vitamins and minerals. It is a great option for a healthy and satisfying meal.

Summary

Cap Cay is a delicious and nutritious Chinese-Indonesian stir-fry dish that is easy to make and perfect for a quick meal. Packed with colorful vegetables and meatballs, this dish is sure to satisfy your taste buds. Enjoy it with rice or noodles for a complete and satisfying meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Cap Cay. It was many years ago, back when I was just a young girl living in a small village in Indonesia. I had always been fascinated by the sights and smells coming from my grandmother's kitchen, and I would often sneak in to watch her as she prepared meals for our family.

One day, as I was peeking over her shoulder, I noticed that she was making something different. It was a colorful stir-fry filled with an assortment of vegetables and meats, all cooked in a fragrant sauce. "What is that, Grandma?" I asked, my eyes wide with curiosity.

"This, my dear, is Cap Cay," she replied with a smile. "It's a popular Chinese-Indonesian dish that is both delicious and nutritious. Would you like to learn how to make it?"

I eagerly nodded, and my grandmother began to show me the steps to creating this flavorful dish. She explained that the key to a good Cap Cay is in the balance of flavors and textures, as well as the freshness of the ingredients used. She taught me how to prepare the vegetables - bell peppers, carrots, cabbage, and snap peas - by chopping them into bite-sized pieces. She also showed me how to thinly slice the chicken and shrimp, which would add protein to the dish.

As we cooked together, my grandmother shared stories of how she had learned the recipe for Cap Cay herself. She told me that she had first tasted the dish at a Chinese restaurant in Jakarta, where she was working as a young woman. The flavors had captivated her, and she had made it her mission to recreate the dish at home.

Over the years, my grandmother had perfected her own version of Cap Cay, incorporating her own twists and tweaks to make it uniquely hers. She had also shared the recipe with friends and family, who had all fallen in love with the dish. And now, she was passing down the tradition to me, her eager granddaughter.

As we sat down to enjoy our meal, I marveled at how something so simple could be so delicious. The vegetables were crisp and vibrant, the meats tender and flavorful, and the sauce was the perfect balance of sweet, savory, and tangy. I knew that Cap Cay would become a staple in my own cooking repertoire.

In the years that followed, I continued to make Cap Cay for my family and friends, each time adding my own spin to the recipe. I experimented with different combinations of vegetables and meats, and I even tried incorporating new ingredients like tofu and mushrooms. But no matter how I changed the recipe, the essence of Cap Cay remained the same - a dish that was comforting, satisfying, and full of memories.

Now, as I sit in my own kitchen, preparing a steaming pot of Cap Cay for my loved ones, I can't help but feel a sense of gratitude for my grandmother. She not only taught me how to cook this delicious dish, but she also instilled in me a love for food and a desire to share that love with others. And as I take my first bite of the fragrant stir-fry, I know that the tradition of Cap Cay will live on for generations to come.