New! Cap Cay (Chop Suy)

Cap Cay is originally chinese cuisine, but we eat a lot of it in Indonesia. Capcay means mixed vegetables, you can use all kinds of vegetables, such as baby corn, snow peas, broccoli, carrots. Instead of chicken you can add pork, beef, chicken, tofu, meatball, fish meatball, or shrimp too. Basically it is vegetable casterole, but you can add chicken or sea food (shrimp or squib). My mother prepares the best cap cay and this is how she cooks cap cay. I miss her cooking

Ingredients:
* 10 beef meatballs, sliced thinly and round
* 2 carrots, peeled and sliced thinly diagonally
* 100 g cauliflower, cut according to each peace of the flower
* 100 g mustard greens, cut about 3 inches length each
* 2 green onion, sliced diagnally about 1 cm length each
* 2 cloves of garlic, chopped
* 2 teaspoon ginger, chopped
* 1/2 big Indian onions, sliced thinly
* 1 teaspoon olive oil or vegetable oil for sauteeing
* 100 ml chicken stock
* For sauce use 1 teaspoon cornflour dissolved in 50 ml water
* Pepper and salt or salty soy sauce to taste


How To Make It:
1. Heat oil and sautee garlic and ginger until it smells good.
2. Fried onion until it looks golden with cooking oil and sesame oil.
3. Add garlic and chicken, when the chicken is half cook.
4. Add soya souce, papper, salt, tomato, stired until they are well cooked.
5. Add some water, toffu skin, chicken broth, and all the vegetable.
Cook in a closed wok until the water reduce (stirred once in a while).
6. Add Indian onions, stir until wither.
7. Add meatballs and carrot, cook until the carrots are wither.
8. Add stock, cook until boiled.
9. Add cauli flower, mustard greens and green onion.
Cook until the vegetables are crisp but still fresh.
10. Add the solution of cornflour.
11. Add pepper and salt (or salty soy sauce) to your taste. Stir a bit.
12. Cook until the sauce is thick enough.
13. Serve hot with rice or eaten by itself.