CAPCAY SEAFOOD
Restaurant-Style Seafood Capcay (Stir-Fried Mixed Vegetables)
Bahan
Pengental :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan dan kupas 10 udang, beri air jeruk nipis, diamkan lalu sisihkan.
- Cincang bawang putih, iris wortel, potong kembang kol (rendam air garam lalu cuci bersih), potong jagung semi, iris jamur kancing, rendam dan potong jamur kuping, siapkan pakcoy, iris bakso, dan iris daun bawang.
- Campur bumbu dalam mangkuk: kecap asin, saus tiram, kecap ikan, minyak wijen, garam, kaldu ayam bubuk, merica bubuk, gula pasir, dan air, aduk rata.
- Goreng udang dan bakso sampai matang dan udangnya berubah warna, angkat dan tiriskan.
- Kurangi minyak di wajan, lalu tumis bawang putih sampai wangi.
- Masukkan sayuran yang bertekstur keras (wortel, jagung semi, kembang kol, batang pakcoy), aduk rata.
- Masukkan bumbu yang sudah dicampur, masak sampai sayurannya agak lunak (sekitar 3/4 matang).
- Masukkan jamur kancing, jamur kuping, udang, dan bakso, aduk rata, lalu cicipi rasanya.
- Masukkan pakcoy dan daun bawang, oseng sebentar.
- Kentalkan dengan larutan tepung tapioka sambil terus diaduk, lalu matikan api.
Ingredients
Thickener:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean and peel the 10 shrimp, add a splash of lime juice, let sit, then set aside.
- Chop the garlic, slice the carrot, cut the cauliflower (soak in salted water then rinse clean), cut the baby corn, slice the button mushrooms, soak and cut the wood ear mushrooms, prep the bok choy, slice the meatballs, and slice the scallion.
- Mix the sauce in a bowl: light soy sauce, oyster sauce, fish sauce, sesame oil, salt, chicken bouillon powder, ground pepper, sugar, and water, and stir well.
- Fry the shrimp and meatballs until cooked and the shrimp change color, then remove and drain.
- Drain off some of the oil in the pan, then sauté the garlic until fragrant.
- Add the harder vegetables (carrot, baby corn, cauliflower, bok choy stems), and stir well.
- Add the mixed sauce and cook until the vegetables are slightly soft (about 3/4 done).
- Add the button mushrooms, wood ear mushrooms, shrimp, and meatballs, stir well, and taste.
- Add the bok choy leaves and scallion, and stir-fry briefly.
- Thicken with the tapioca slurry while stirring continuously, then turn off the heat.
Cook Mode
CAPCAY SEAFOOD
Restaurant-Style Seafood Capcay (Stir-Fried Mixed Vegetables)
RESEP CAPCAY SEAFOOD ALA RESTO
RESEP CAPCAY SEAFOOD ALA RESTO
Bahan
Pengental :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bersihkan dan kupas 10 udang, beri air jeruk nipis, diamkan lalu sisihkan.
- Cincang bawang putih, iris wortel, potong kembang kol (rendam air garam lalu cuci bersih), potong jagung semi, iris jamur kancing, rendam dan potong jamur kuping, siapkan pakcoy, iris bakso, dan iris daun bawang.
- Campur bumbu dalam mangkuk: kecap asin, saus tiram, kecap ikan, minyak wijen, garam, kaldu ayam bubuk, merica bubuk, gula pasir, dan air, aduk rata.
- Goreng udang dan bakso sampai matang dan udangnya berubah warna, angkat dan tiriskan.
- Kurangi minyak di wajan, lalu tumis bawang putih sampai wangi.
- Masukkan sayuran yang bertekstur keras (wortel, jagung semi, kembang kol, batang pakcoy), aduk rata.
- Masukkan bumbu yang sudah dicampur, masak sampai sayurannya agak lunak (sekitar 3/4 matang).
- Masukkan jamur kancing, jamur kuping, udang, dan bakso, aduk rata, lalu cicipi rasanya.
- Masukkan pakcoy dan daun bawang, oseng sebentar.
- Kentalkan dengan larutan tepung tapioka sambil terus diaduk, lalu matikan api.
Ingredients
Thickener:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Clean and peel the 10 shrimp, add a splash of lime juice, let sit, then set aside.
- Chop the garlic, slice the carrot, cut the cauliflower (soak in salted water then rinse clean), cut the baby corn, slice the button mushrooms, soak and cut the wood ear mushrooms, prep the bok choy, slice the meatballs, and slice the scallion.
- Mix the sauce in a bowl: light soy sauce, oyster sauce, fish sauce, sesame oil, salt, chicken bouillon powder, ground pepper, sugar, and water, and stir well.
- Fry the shrimp and meatballs until cooked and the shrimp change color, then remove and drain.
- Drain off some of the oil in the pan, then sauté the garlic until fragrant.
- Add the harder vegetables (carrot, baby corn, cauliflower, bok choy stems), and stir well.
- Add the mixed sauce and cook until the vegetables are slightly soft (about 3/4 done).
- Add the button mushrooms, wood ear mushrooms, shrimp, and meatballs, stir well, and taste.
- Add the bok choy leaves and scallion, and stir-fry briefly.
- Thicken with the tapioca slurry while stirring continuously, then turn off the heat.
Cook Notes
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