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Preparing Vegetables

  • Cauliflower 71.43 g
  • Broccoli 71.43 g
  • Carrots 50 g
  • Peas 20 g

Cooking Capcay

  • Peci Shrimp 80 g
  • Squid 60 g
  • Fishball 60 g
  • Shallots 50 g
  • Garlic 31.58 g
  • Button Mushrooms 25 g
  • Green Pepper 20 g
  • Red Peppers 20 g
  • Oil 10 ml
  • Sesame Oil 5 ml
  • Salt 5 g
  • Pepper 2 g
  • Water 100 ml
  • Maizena 50 g
  1. Preparing Vegetables

    • Heat water, put the carrots, broccoli, cauliflower and peas. Cook until half cooked. Turn off the heat and set aside.
    • Strain the vegetables.
  2. Cooking Capcay

    • Heat oil, sauté onion and garlic. Stir well.
    • Put the squid, shrimp, fish ball and mix well.
    • Add green peppers, red peppers, button mushrooms and cabbage. Stir well.
    • Add water, salt, Knorr Chicken Powder and pepper. Stir well.
    • Add Knorr Oyster Flavoured Sauce and mix well.
    • Add the vegetables that have been boiled in half cooked. Stir well.
    • Add the corn mixture with water.
    • Add the sesame oil and mix well.
    • Turn off the heat and ready to serve.
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