Cap cay - Traditional Indonesian veggie bowl with egg
There are hundreds of variants of Cap cay all over Indonesia. You can get a veggie one or with meat, with various kinds of spices and sometimes it looks more like a wok and sometimes more like a soup. The original recipe comes from China, where it is usually more like a wok, but in Indonesia I met mostly the "soup style" version. Both versions are great, it is simply up to you which one you prefer. This one I learned in a small street restaurant on the east coast of Bali.
Mix egg with a pinch of salt.
Heat up oil in a wok and add garlic. Add eggs and stir.
In about one minute pour in water and vegetable. Stir.
Flavour with kecap manis sauce and chili sauce. Add salt and sugar as necessary (sweetness of kecap manis sauce and saltyness of chili sauce can differ, thats why it`s better if you taste the dish first and add sugar and salt according to your taste preferences). Stir well.
Total cooking time since putting vegetable into the wok is 3-4 minutes.
Serve as it is or with rice.
For 2 portions:
- 4 handful Chinese cabbage or bak choy cut on 2 cm pieces
- 2 handful white cabbage cut on strings
- 1/2 white bell pepper cut on strings
- 2 eggs
- 2 tsp crushed garlic
- 6 tbs kecap manis sauce
- 3 tbs chili sauce
- 1 tsp sugar
- 4 dcl water
- 4 tbs oil for frying
Authentic tools needed: