Best Tjap Tjai Cap Cai In Bahasa Recipes

TJAP TJAI (CAP CAI IN BAHASA)

Tjap Tjai (Cap Cai in Bahasa) image

Make and share this Tjap Tjai (Cap Cai in Bahasa) recipe from Food.com.

Provided by Flatulus Maximus

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons vegetable oil
4 garlic cloves, minced
1 onion, thinly sliced
300 g peeled and deveined medium shrimp
1 bok choy, chopped
1 1/2 cups broccoli, chopped
1 1/2 cups cauliflower, chopped
1 large carrot, thinly sliced at an angle
3 green onions, chopped
2 cups water
2 tablespoons cornstarch
2 tablespoons fish sauce
2 tablespoons oyster sauce
1 teaspoon white sugar
1/2 teaspoon ground black pepper

Steps:

heat the vegetable oil in a large saucepan over medium heat. Stir in garlic and onion, cook and stir until the onion has softened and turned translucent, about 5 minutes.
Add shrimp, bok choy, broccoli, cauliflower, carrot and green onion. Add water, cover and cook until the shrimp is no longer translucent in the center and the vegetables are tender, about 5 minutes.
Dissolve the cornstarch into the fish sauce in a small bowl. Stir into the Tjap Tjai along with the oyster sauce, Sugar and pepper, add salt to taste, stir until thickened.

Nutrition Facts : Calories 246.6, Fat 11.8, SaturatedFat 1.5, Cholesterol 94.5, Sodium 1556.7, Carbohydrate 21.8, Fiber 5.2, Sugar 7.5, Protein 16.6

CAP CAI

Cap Cai image

This is a yummy Chinese-Indonesian vegetable dish that you'll find in restaurants all over Jakarta. It's a great pescetarian dish, too. We usually serve it with brown rice and a fried tofu. You can leave out the prawns and the taste is still great, or even substitute for chicken.

Provided by eliza

Categories World Cuisine Recipes Asian Indonesian

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil
4 cloves garlic, minced
1 onion, thinly sliced
10 ounces peeled and deveined medium shrimp (30-40 per pound)
1 head bok choy, chopped
1 ½ cups chopped broccoli
1 ½ cups chopped cauliflower
1 large carrot, thinly sliced at an angle
3 green onions, chopped
⅔ cup water
2 tablespoons cornstarch
2 tablespoons fish sauce
2 tablespoons oyster sauce
1 teaspoon white sugar
½ teaspoon ground black pepper
salt to taste

Steps:

Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shrimp, bok choy, broccoli, cauliflower, carrot, and green onion. Pour in the water, cover, and cook until the shrimp is no longer translucent in the center and the vegetables are tender, about 15 minutes.
Dissolve the cornstarch into the fish sauce in a small bowl. Stir into the cap cai along with the oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 18.7 g, Cholesterol 106.4 mg, Fat 11.9 g, Fiber 4.4 g, Protein 18.9 g, SaturatedFat 1.9 g, Sodium 818.8 mg, Sugar 6.4 g

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