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Making the Cap Cay

  1. Making the Cap Cay

    1. Saute garlic and ginger until fragrant with Blue Band 4.5 Kg 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.
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