Cap cay

Cap cay
Prepare ingredients.
Peel 3 carrots.
Cut the carrot into pieces (as shown in the picture).
Divide 1 broccoli into small florets (optional).
Divide also 1/2-1 cauliflower into small florets.
Cut 250-300 grams of white cabbage into pieces (as shown in the picture).
Cut 150 grams of common mushroom into pieces (as shown in the picture).
Chop 2-3 bok choys into small pieces.
Chop 2 scallions into small pieces (as shown in the picture).
Cut 250-300 grams of chicken breast into bite sized pieces.
Cut 6-8 baso in half (optional).
Heat 2-3 tablespoons of cooking oil in a wok.
Chop 1-2 red onions finely.
Cut chili peppers into diagonal pieces (at will).
Put chopped red onion and chili peppers into the hot oil.
Grate 2-3 garlic cloves and add to the wok.
Grate 2 centimeters of ginger and add to the wok.
Fry the spices until they start to get fragrant.
Add pieces of the chicken breast.
Add pieces of baso (optional).
Fry until the meat changes color.
Add 2 tablespoons of oyster sauce.
Continue stir-frying briefly.
Add pieces of the scallion.
Add pieces of the white cabbage.
Add pieces of carrots.
Add pieces of common mushrooms.
Add pieces of the cauliflower.
Add pieces of the broccoli (optional).
Add pieces of the bok choy.
Add 150-200 milliliters of chicken broth. Mix the ingredients and continue cooking.
Remove the shells of 6-8 prawns.
You can leave the very end of the shell on or off, depending on what you prefer.
Add the prawn to the wok.
Add 1 teaspoon of salt.
Add 1/2 teaspoon of pepper powder. Mix in.
Prepare 1-2 tablespoons of corn starch.
Add 3-5 tablespoons of water.
Dissolve the corn starch in the water.
Add the liquid to the wok.
Stir it until thickens.
Add 1-2 tablespoons of sesame oil (optional).
Turn off the heat.
Serve with cooked rice.


Cap cay is an Indonesian style chop suey. This is the Hokkien-derived term for a popular Chinese Indonesian stir fried vegetable dish that originates from Fujian cuisine.

I prefer Cap Cay with chicken breast, baso and prawns.


6 prawns (6-8)
250 grams chicken breast (250-300 grams)
6 baso - indonesian beef balls (6-8, optional)
250 grams white cabbage (250-300 grams)
1⁄2 cauliflower
1⁄2 broccoli (optional)
3 carrots
2 bok choys (2-3)
150 grams common mushrooms
2 scallions
1 onion (or red onion)
2 cloves garlic (2-3 cloves)
2 ginger (2 cm)
  chili peppers (at will)
2 tablespoons oyster sauce
1 tablespoon sesame oil (1-2 tablespoons)
150 milliliters chicken broth (150-200 ml)
1 tablespoon corn starch (1-2 tablespoons)
1 teaspoon salt
1⁄2 teaspoon pepper powder
2 tablespoons cooking oil (2-3 tablespoons)