Wednesday, January 20, 2010

How to make Capcay

Capcay often served during the event, dinner, menus and training in various other institutions, which have a distinctive taste and taste seafood vegetable. prepared material between them is simple let us prepare 
 
 
Ingredients: 
Carrots 1 set, oblique cut. Cabbage, 
cut into 2 large sheets. 
Kapri 10 sheets 
of young maize (baby corn) 5 pcs oblique cut. 
2 tsp onion leaf pieces askew. 
Bakso fish 5bh sides 2. 
6 pcs Shrimp 
Squid cut back box 1 pcs cut and create lines. 
3 cloves garlic crushed. 
2sdm salty sauce 
1sdm oyster sauce salt, pepper, sugar to taste. 
300cc water 
1 tablespoon of sago starch to thicken. 
 
How to cook : 
Saute garlic until golden, put shrimp and squid stir until the color changes. Add meatballs, cabbage, carrot, baby corn, and all the spices give water, cover the pan 3-4 minutes, stirring until cooked and all water Thicken with sago flour. 
 
duh scent would salivate .... yuk eat ..?

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