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Main Dishes

Capcay

  • 10m serving time
  • 30m cooking time
  • 4 food portion(s)

Capcay

Made with Maizenaku

Maizenaku
SEE PRODUCT

Ingredients


  • 1 bunch Cauliflower
  • 1 bunch Broccoli
  • 1 tie Napa cabbage
  • 1 bunch carrot
  • 3 pcs beef meatballs, thinly sliced
  • 1 bunch onion, finely sliced
  • 3 cloves garlic, finely sliced
  • 1 tbsp oyster sauce
  • 1 tbsp Maizenaku
  • 1 tsp pepper powder
  • 1 tsp sugar
  • 2 tbsp Margarine
  • 1/2 tsp beef stock
  • 1 tsp salt
  • 200 ml water

HOW TO MAKE


  1. Wash all vegetables, then slice according to your taste.
  2. Prepare a frying pan over medium heat.
  3. Add margarine then saute onions and garlic. Saute until fragrant.
  4. Then pour water, wait until it boils.
  5. Add vegetables, wait until tender or cooked.
  6. After that add in the meatball slices.
  7. Add oyster sauce, salt, sugar, pepper powder, and beef stock seasoning. Mix well.
  8. Dissolve Maizenaku with 1 tablespoon of mineral water.
  9. Pour the Maizenaku cornstarch water into the cay cap.
  10. Stir until the sauce thickens.
  11. Turn off the heat, then place the capcay on plate to serve.
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