Indonesian-style chop suey. cap cay (pronounced : tsaap tsaay, traditional Chinese :, 雜碎 implified Chinese :杂碎 hanyu pinyin : z su) is Indonesian food that is from the influence of Chinese food. Indonesian people already adapt this recipe and is eaten everyplace throughout Indonesia by everybody, not only by Indonesian Chinese. But Indonesian Chinese version is more elaborated and consists of more ingredients including chicken liver and baby corn. The word "cap cay" is from Chinese Fujian dialect which means "mixed vegetables". Americans know this food by the name of "chop suey" but the Indonesian style is a little different. Many people think that this recipe must use ten rather vegetable because the word "cap" in Fujian dialect a lot resemble the word "cap" from that very same dialect which means "ten". But actually, how many types of vegetables used is not important.
Eventhough this is a vegetable recipe, you can add pork, beef, chicken, tofu, meatball, fish meatball, or shrimp too. In reality, you can add all rather ingredients you think would fit in. Pork is usually used by Indonesian Chinese. Indonesian Muslim replace the pork with beef or chicken. This recipe is very easy and fast to cook and so tasty.
- 10 beef meatballs, sliced thinly and round
- 2 carrots, peeled and sliced thinly diagonally
- 100 g cauliflower, cut according to each peace of the flower
- 100 g mustard greens, cut about 3 inches length each
- 2 green onion, sliced diagonally about 1 cm length each
- 2 cloves of garlic, chopped
- 2 teaspoon ginger, chopped
- ½ big Indian onion, sliced thinly
- 1 teaspoon olive oil or vegetable oil for sautéing
- 100 ml chicken stock
Sauce
- 1 teaspoon cornflour dissolved in 50 ml water
- pepper and salt or salty soy sauce to taste
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