INDONESIAN STYLE VEGETABLE STIR-FRY (CAP CAY)

Cap cai sometimes spelled Cap cay (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; literally "mixed vegetables") is the Hokkien-derived term for a popular Chinese Indonesian stir fried vegetable dish that originates from Fujian cuisine.

Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushroom, and leek were chopped and stir fried in a wok with small amount of cooking oil and water, added with chopped garlic and onion with salt, sugar, soy sauce, ang ciu Chinese cooking wine and oyster sauce for taste. The liquid sauces were thickened using maizena (corn starch). Cap cai could be made as vegetarian dish, or mixed with meats such as chicken meat, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso (meatballs). The type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple Cap cai are cauliflower, cabbage and carrot.

 WIKIPEDIA

RECIPE IN ENGLISH

INDONESIAN STYLE VEGETABLE STIR-FRY

(CAP CAY)

BY :

WIDYA SRI RUSDIANTI

INGREDIENTS :

1 carrot, peeled skin, cut as you wish into ½ cm

1/4 cauliflower, cut as you wish and briefly blanch in boiling water

1 cup of bok choy / green mustard, cut into 4 cm in length

1 cup of baby corn, cut as you wish into ½ cm

8 meatball, slices

150 gr shrimp, remove the skin and head.

1 onions, thinly sliced.

5 cloves of garlic, finely chopped.

4 sticks of shallot, take the green part and cut into 1 cm.

3 tablespoons vegetable oil for sauteing.

SAUCE:

3 tablespoons of fish sauce

3 tablespoons of oyster sauce

2 tablespoons corn-starch , dissolved in a little of water

250 ml of chicken broth

1 tablespoons of Indonesian chili sauce (I used ABC’s brand)

1 tablespoons of Tomato sauce (I Used ABC’s brand)

Salt , Sugar, and Pepper to taste

HOW TO MAKE :

Heat 3 tbsp. vegetable oil in frying pan.

Add in and saute garlic and onion until fragrant.

Then, insert the meatballs.

Saute until it is cooked.

Then add the shrimp, stir well and cook until shrimp changes color.

Enter the carrot, cabbage flower, and baby corn.

Enter the chicken broth, fish sauce, oyster sauce, chili sauce, tomato sauce, salt, sugar and pepper.

Mix well and cook until they are soft.

Then Enter the vegetables (bok choy and shallot), mix well around 1 minutes.

Add in corn starch mixture and stir until the sauce is thickened

Remove from the heat and place on the serving plate.

Serve immediately with rice and other dishes.

RESEP DALAM BAHASA INDONESIA

INDONESIAN STYLE VEGETABLE STIR-FRY

(CAP CAY)

BY :

WIDYA SRI RUSDIANTI

BAHAN YANG DIPERLUKAN :

1 buah wortel, kupas kulitnya, potong sesuai selera sebesar ½ cm

1/4 kembang kol, potong sesuai dengan kuntumnya, cuci dan rendam didalam air panas.

1 cangkir bok choy, potong dengan ukuran 4 cm.

1 cangkir jagung muda ukuran kecil, potong sesuai selera sebesar ½ cm

8 biji bakso sapi, potong sesuai selera.

150 gr udang, buang kulit dan kepalanya.

1 buah bawang bombay, potong tipis-tipis.

5 siung bawang putih, cincang halus.

4 lembar daun bawang, ambil bagian hijaunya, dan potong dengan ukuran 1 cm.

3 sendok makan minyak goreng untuk menumis.

SAUS:

3 sendok makan kecap ikan

3 sendok makan saus tiram

2 sendok makan tepung maizena , dilarutkan dengan sedikit air

250 ml kaldu ayam

1 sendok makan saus sambal (saya menggunakan merek ABC)

1 sendok makan saus tomat (Saya menggunakan merek ABC)

Garam, gula pasir dan merica secukupnya

CARA MEMBUAT:

Panaskan 3 sendok makan minyak goreng didalam wajan atau penggorengan

Masukkan dan tumis bawang putih dan bawang Bombay sampai harum.

Kemudian, masukkan bakso sapi.

Tumis sampai matang.

Kemudian masukkan udang, aduk rata dan masak sampai udang berubah warna.

Masukkan wortel, kembang kol dan jagung muda.

Masukkan kaldu ayam, kecap ikan, saus tiram, saus sambal, saus tomat,garam, gula, dan merica.

Aduk rata dan masak sampai sayuran lunak.

Kemudian masukkan bok coy, dan daun bawang, aduk rata selama 1 menit.

Tuang larutan tepung maizena dan aduk sampai kuahnya kental.

Angkat dari kompor dan taruh dipiring saji.

Sajikan langsung dengan nasi dan menu makanan lainnya.

TOMATO CHILLI SAUCE (SAMBAL TOMAT)

To make the tomato chilli sauce is really easy and so yummy for the taste.

The Recipe For 

LEMON GRILLED CHICKEN (AYAM BAKAR JERUK LEMON), you can clik on :

http://widyasrirusdiantiskitchen.blogspot.com.au/2013/05/lemon-grilled-chicken-ayam-bakar-jeruk.html

The Recipe For 

INDONESIAN COCONUT RICE (NASI UDUK), 

you can click on:

http://widyasrirusdiantiskitchen.blogspot.com.au/2013/05/indonesian-coconut-rice-nasi-uduk.html

RECIPE IN ENGLISH

TOMATO CHILLI SAUCE

(SAMBAL TOMAT)

INGREDIENTS:

1 large tomato

10 small red chilli

5 large red chilli

1 big red onion (In Australia) à In Indonesia, use 4 red onions

3 clove of garlic

salt to taste

sugar to taste

1 tbsp. Grilled shrimp paste

The juice of 1/4 lemon

2 tbsp. Vegetable oil for sautéing

HOW TO MAKE:

Crush the Grilled shrimp paste in a pestle and mortar then add the tomato, onion, garlic and chilli and grind into a smooth paste (1).

Heat a wok in a small flame, then add the oil and fry the crushed tomato and chilli paste (1).

Add the lemon juice, sugar and continue to cook on a low heat until the sugar is dissolved and the mixture has started to thicken slightly then add salt to taste.

Lift and ready to serve with Grilled Chicken.

RESEP DALAM BAHASA INDONESIA

TOMATO CHILLI SAUCE

(SAMBAL TOMAT)

BAHAN YANG DIPERLUKAN:

1 buah tomat ukuran besar

10 buah cabe rawit merah

5 buah cabe merah

1 siung bawang merah besar (Di Australia) à Di Indonesia, menggunakan 4 siung bawang merah

3 siung bawang putih

Garam secukupnya

Gula pasir secukupnya

1 sendok makan terasi bakar

¼ air jeruk lemon

2 sendok makan minyak goreng untuk menumis.

CARA MEMBUAT:

Ulek terasi sampai halus, kemudian tambahkan tomat, bawang putih, bawang merah dan cabe. Ulek sampai halus.(1)

Panaskan wajan dengan api kecil, kemudian tambahkan minyak goreng dan tumis Ulekan tomat dan cabe (1) sampai harum.

Tambahkan perasan jeruk lemon, gula pasir, dan terus dimasak atau digoreng dengan menggunakan api kecil sampai gula pasir tercampur rata.

Goreng sambil terus diaduk sampai sambal tomat terlihat kental dan berminyak, kemudian tambahkan garam secukupnya.

Angkat dan siap dinikmati dengan Ayam Bakar.

INDONESIAN COCONUT RICE (NASI UDUK)

This is a delicious fragrant rice cooked in coconut milk.

Indonesian Coconut Rice (Nasi Uduk) is an Indonesian style Rice.

This rice is usually served with an assortment of side dishes, such as eggs, Fried Chicken, Grilled Chicken, Chilli, etc.

The Recipe For 

LEMON GRILLED CHICKEN (AYAM BAKAR JERUK LEMON), you can clik on :

http://widyasrirusdiantiskitchen.blogspot.com.au/2013/05/lemon-grilled-chicken-ayam-bakar-jeruk.html

The Recipe For

TOMATO CHILLI SAUCE (SAMBAL TOMAT),

you can click on:

http://widyasrirusdiantiskitchen.blogspot.com.au/2013/05/tomato-chilli-sauce-sambal-tomat.html

RECIPE IN ENGLISH

INDONESIAN COCONUT RICE

(NASI UDUK)

INGREDIENTS:

2 cups of rice

200 ml of coconut cream

3 cups of water / chicken broth

1 lemon grass, cut into 4 part

4 bay leaves

2 tsp. salt

HOW TO MAKE:

Add all the ingredients in the rice cooker.

Turn on rice cooker until cooked.

Take out the lemon grass and bay leaves.

Lift the rice and let it cool for 10 minutes to dry out.

Ready to serve with Grilled Chicken and Chilli.

RESEP DALAM BAHASA INDONESIA

INDONESIAN COCONUT RICE

(NASI UDUK)

INGREDIENTS:

2 cangkir beras

200 ml santan kental kara

3 cangkir air / kaldu ayam

1 serai, potong menjadi 4 bagian

4 lembar daun salam

2 sendok teh garam

CARA MEMBUAT:

Masukkan semua bahan kedalam rice cooker.

Tekan tombol on pada rice cooker sampai matang.

Aduk-aduk dan ambil sereh dan daun salam.

Angkat nasi dari rice cooker dan diamkan selama 10 menit sampai uapnya habis.

Siap disajikan dengan Ayam Bakar dan sambal terasi.

LEMON GRILLED CHICKEN (AYAM BAKAR JERUK LEMON)

The Recipe For 

INDONESIAN COCONUT RICE (NASI UDUK), 

you can click on

http://widyasrirusdiantiskitchen.blogspot.com.au/2013/05/indonesian-coconut-rice-nasi-uduk.html

The Recipe For

TOMATO CHILLI SAUCE (SAMBAL TOMAT),

you can click on:

http://widyasrirusdiantiskitchen.blogspot.com.au/2013/05/tomato-chilli-sauce-sambal-tomat.html

RECIPE IN ENGLISH

LEMON GRILLED CHICKEN

(AYAM BAKAR JERUK LEMON)

TAKEN FROM:

http://andayati-aan.blogspot.com

MODIFIED BY:

Widya Sri Rusdianti

INGREDIENTS:

1 whole chicken, clean and cut into 12 pieces or as you wish

400 ml of coconut cream

3 tablespoons of Indonesian Sweet Soy Sauce

5 grams of tamarind dissolved into 25 ml of warm water

2 tablespoons lemon juice

SPICES:

10 red onions

(In Australia I used 1 big red onions)

8 cloves of garlic

50 grams of palm sugar

salt as you wish

HOW TO MAKE:

Mix all the spices with coconut cream, Indonesian sweet soy sauce, tamarind water and Lemon juice.

Stir and mix well.

Pour in the pan.

Insert the chicken in the pan.

Cook gently until the water shrinks.

Remove and let cool.

Grilled until cooked.

Then remove and serve.

RESEP DALAM BAHASA INDONESIA

LEMON GRILLED CHICKEN

(AYAM BAKAR JERUK LEMON)

TAKEN FROM:

http://andayati-aan.blogspot.com

MODIFIED BY:

Widya Sri Rusdianti

BAHAN YANG DIBUTUHKAN:

1 ekor ayam, bersihkan dan potong menjadi 12 bagian atau sesuai selera.

400 ml santan kental

3 sendok makan kecap manis ABC atau BANGO

5 grams of asam jawa dilarutkan dengan 25 ml air hangat

2 sendok makan air perasan jeruk lemon

BUMBU HALUS:

10 bawang merah

(Di Australia saya menggunakan 1 buah bawang merah ukuran besar)

8 siung bawang putih

50 gram gula jawa

salt secukupnya

CARA MEMBUAT:

Campur semua bumbu halus dengan santan, kecap manis, air asam jawa dan air perasan jeruk lemon. 

Kemudian aduk rata dan Tuang atau letakkan kedalam panci. 
Masukkan ayam kedalam panci. 

Masak dengan api kecil hingga airnya menyusut.

Angkat dan dinginkan. 
Bakar ayam sampai matang.

Lalu angkat dan hidangkan.

JAPANESE COUX WITH VANILLA CREAM FILLING (KUE SUS JEPANG DENGAN KRIM VANILLA)

RECIPE IN ENGLISH

JAPANESE CHOUX 

WITH VANILLA CREAM FILLING

(KUE SUS JEPANG DENGAN KRIM VANILLA)

TAKEN FROM:

http://hesti-myworkofart.blogspot.com

MODIFIED BY:

Widya Sri Rusdianti

INGREDIENTS CHOUX PASTRY:

250 cc of water

150 grams of margarine

150 grams of flour

1/2 tsp. salt

4  eggs

HOW TO MAKE CHOUX PASTRY :

Place water, salt and margarine in a saucepan.

Cook, stirring until butter melts and mixture just comes to the boil over medium heat.

Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined.

Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan.

Set aside for 10 minutes to cool slightly

Then add egg to the flour mixture, beating well with a wooden spoon until the mixture just falls from the spoon but still holds its shape.

Brush a baking tray with a bit margarine to lightly grease.

Use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray.

INGREDIENTS FOR TOPPING :

50 grams of flour

50 grams of sugar

50 grams butter

1 1/2 tbsp. water + 1/2 sachet of instant cappuccino (mix well)

HOW TO MAKE FOR TOPPING:

Mix all ingredients until well blended.

Put into piping bag.

COMPLETION:

Pipe the topping on top of raw choux pastry in spiral shape from top to bottom.

Bake with 200 degree celcius for approx 20-25 minutes until yellow and crunchy.

Let cool and make hole on the side with a chopstick and set aside.

VANILLA CREAM:

600 ml of liquid milk
200 grams of sugar
40 grams of flour custard
35 grams of cornstarch
35 grams of flour
2 egg yolks, beaten off
1/2 tsp salt
rhum/vanilla taste
1 tbsp.butter

HOW TO MAKE VANILLA CREAM:

  Dissolve the flour custard, corn-starch, and flour  with 200 ml milk , set aside.(1)

Boil the 400 ml milk with the sugar, salt, and vanilla with low heat.(2)

Mix well 4 tablespoons boiling milk and egg yolks,

Pour (1) into (2), stir.(3)

Pour the egg yolks into (3), stir until bubbling. Lift.

Put rhum or vanilla taste if you desire.

Then, insert butter until fully dissolved.

Let it cool and set aside

THE FINISHING TOUCH:

Insert vanilla custard into a piping bag and make a small hole on the tip.

Inject the custard into the hole made on the side of the choux.

Ready to serve.

RESEP DALAM BAHASA INDONESIA

JAPANESE CHOUX 

WITH VANILLA CREAM FILLING

(KUE SUS JEPANG DENGAN KRIM VANILLA)

TAKEN FROM:

http://hesti-myworkofart.blogspot.com

MODIFIED BY:

Widya Sri Rusdianti

BAHAN UNTUK MEMBUAT KULIT SUS:

250 cc air

150 gram margarine

 150 gram tepung terigu

 1/2 sendok teh garam

 4 buah telur

CARA MEMBUAT KULIT KUE SUS:

Tuang air, vanilla bubuk atau cair dan mentega/margarin kedalam panci.

Masak, dan aduk sampai mentega meleleh dan air mendidih. (gunakan api sedang)

Masukkan tepung terigu, dan aduk-aduk dengan sendok kayu sampai tercampur rata.

Kecilkan api, masak dan terus aduk selama 1-2 menit atau sampai adonan kalis dan tidak lengket di panci.

Diamkan 10 menit sampai dalam keadaan hangat atau dingin.

Tambahkan telur, aduk-aduk dengan sendok kayu sampai adonan tercampur rata dan terlihat sedikit kental.

Oleskan Loyang dengan sedikit mentega.

Gunakan spuit bintang yang berdiameter 1.5 cm.

Masukkan spuit kedalam plastic segitiga.

Masukkan adonan kedalam plastic segitiga.

Bentuk melingkar menyerupai keong.

BAHAN UNTUK TOPPING/TIGER:

50 gram terigu

50 gram gula halus

50 gram butter

1 1/2 sendok makan air + 1/2 sachet cappuccino instant (aduk rata)

CARA MEMBUAT TOPPING/TIGER:

Kocok semua bahan sampai rata.

Masukkan dalam piping bag.

PENYELESAIAN:

Semprotkan bahan topping / tiger bentuk spiral dari tengah kebawah.

Panggang dengan panas oven 200 C selama kurang lebih 20 - 25 menit sampai garing kekuningan.

Dinginkan dan lubangi bawahnya dengan sumpit.

Sisihkan.

BAHAN UNTUK VANILA CREAM:

600 ml susu cair

200 gram gula pasir
40 gram tepung custard
35 gram tepung maizena
35 gram tepung terigu
2 kuning telor, kocok lepas dengan garpu
1/2 sendok teh garam
vanilla bubuk atau vanilla cair secukupnya
1 sendok makan butter

CARA MEMBUAT VANILA CREAM :

 Campur dan aduk rata 200 ml susu cair dengan tepung custard, tepung maizena dan tepung terigu. Sisihkan. (1)

Didihkan 400 ml susu dengan gula pasir, garam dan vanila dengan menggunakan api kecil. (2)

Ambil 4 sendok makan susu yang sudah mendidih dan aduk rata dengan kocokan telur kuning.(3)

Tuang (1) kedalam adonan (2), aduk rata. (3)

Tuang kocokan kuning telur kedalam adonan (3), aduk sampai bergelembung dan kental. Angkat.

Tuang rhum atau vanilla cair atau bubuk sesuai selera.

Biarkan dingin dan sisihkan.

TAHAP AKHIR :

Masukkan vanila cream kedalam piping bag yang digesting sedikit ujungnya.

Semprotkan kedalam kulit sus yang sudah dilobangi sedikit.

Siap disajikan.