📝 About This Recipe
Capcay is a beloved Indonesian-Chinese fusion masterpiece that celebrates the vibrant crunch of garden-fresh vegetables bathed in a savory, silky umami sauce. Originating from the Hokkien word for 'ten vegetables,' this dish is a nutritional powerhouse that perfectly balances textures—from tender shrimp and succulent chicken to crisp cauliflower and snap peas. It is the ultimate comfort food found in every Indonesian 'Warung,' offering a heartwarming taste of home-cooked goodness in every spoonful.
🥗 Ingredients
Proteins
- 150 grams Chicken breast (thinly sliced against the grain)
- 100 grams Fresh shrimp (peeled and deveined, tails left on)
- 5 pieces Beef meatballs (Bakso) (thinly sliced)
Vegetables
- 2 medium Carrots (peeled and sliced into decorative rounds)
- 150 grams Cauliflower (cut into small florets)
- 4 large leaves Napa cabbage (roughly chopped into 2-inch pieces)
- 2 heads Bok Choy (stems and leaves separated and chopped)
- 50 grams Snap peas (trimmed)
- 5 pieces Baby corn (sliced diagonally)
Aromatics and Liquid Base
- 4 cloves Garlic (finely minced)
- 3 pieces Shallots (thinly sliced)
- 1 inch Ginger (bruised and flattened)
- 300 ml Chicken broth (unsalted or low-sodium)
- 2 tablespoons Vegetable oil (for stir-frying)
Seasoning Sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Light soy sauce
- 1 teaspoon Fish sauce (for extra depth)
- 1 teaspoon Sesame oil (added at the end)
- 1/2 teaspoon White pepper (ground)
- 1/2 teaspoon Sugar (to balance saltiness)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp water to make a slurry)
👨🍳 Instructions
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1
Prepare all vegetables by washing and cutting them as specified. Keep the harder vegetables (carrots, cauliflower) separate from the leafy greens.
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2
In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, white pepper, and sugar. Set this seasoning mix aside.
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3
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.
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4
Add the minced garlic, sliced shallots, and bruised ginger to the wok. Sauté for 1-2 minutes until fragrant and the shallots become translucent, being careful not to burn the garlic.
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5
Increase the heat to high. Add the sliced chicken and stir-fry until the exterior turns white and is nearly cooked through.
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6
Toss in the shrimp and sliced meatballs. Continue stir-frying for another 2 minutes until the shrimp begin to turn pink.
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7
Add the carrots and cauliflower florets. These take the longest to cook, so stir-fry them for about 2 minutes to soften slightly.
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8
Pour in the chicken broth and bring it to a gentle boil. Cover the wok for 2 minutes to steam the harder vegetables until crisp-tender.
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9
Remove the lid and add the baby corn, snap peas, and the stems of the bok choy and napa cabbage. Stir well for 1 minute.
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10
Pour the prepared seasoning sauce over the mixture. Toss everything together to ensure the proteins and vegetables are evenly coated.
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11
Add the leafy parts of the napa cabbage and bok choy. Stir-fry for 30-60 seconds just until the leaves start to wilt.
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12
Give the cornstarch slurry a quick stir and pour it into the bubbling sauce. Stir constantly until the sauce thickens into a glossy, clear glaze.
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13
Turn off the heat. Drizzle the sesame oil over the dish and give it one final toss for a nutty aroma.
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14
Transfer to a large serving platter and serve immediately while the vegetables are still vibrant and crunchy.
💡 Chef's Tips
Always cut your vegetables into uniform sizes to ensure even cooking throughout the stir-fry. Don't overcook the greens; they should retain a bright color and a slight snap for the best texture. If you prefer a 'Capcay Goreng' (dry version), reduce the broth by half and omit the cornstarch slurry. For a vegetarian version, swap the meat for firm tofu or tempeh and use mushroom sauce instead of oyster sauce. Using a high-quality chicken stock instead of water makes a massive difference in the depth of the gravy.
🍽️ Serving Suggestions
Serve hot over a bed of fluffy jasmine rice to soak up the savory gravy. Pair with a side of Indonesian 'Krupuk' (prawn crackers) for an added crunch. Top with a sprinkle of fried shallots (bawang goreng) for a traditional aromatic finish. Serve alongside a small dish of 'Sambal Oelek' or chopped bird's eye chilies in soy sauce for those who love heat. Accompany with a glass of iced jasmine tea to cleanse the palate between bites.