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Making the Cap Cay

  • Chay Sim 80 g
  • Meat ball 50 g
  • Chinese Cabbage 100 g
  • Cauliflower 60 g
  • Carrots 80 g
  • Pea 50 g
  • Mushrooms 50 g
  • Ear Mushroom 50 g
  • Ginger 5 g
  • Garlic 20 g
  • Chicken Whole 20 g
  • Maizena 10 g
  • Baby Corn 50 g
  • Hot Water 150 ml
  • Margarine 20 g
  • Shrimps 20 g
  1. Making the Cap Cay

    1. Saute garlic and ginger until fragrant with margarine and enter the meatball, canned mushrooms, ear mushrooms and sauteed shrimp and then back.
    2. Boil carrots, and cauliflower until slightly advance wilted, then stir into the input earlier and stir until blended.
    3. Put water into the stir before, wait until boiling, then input maizena flour and stir until blended.
    4. Season cap cay with Knorr Rostip, Knorr Oyster Flavoured Sauce, sesame oil and a little white sugar.
    5. Serve with steamed rice.