Gampangnya Membuat Indonesian Style Chop Suey / Cap Cay with Liver and Gizzard Praktis Enak

Memasak Indonesian Style Chop Suey / Cap Cay with Liver and Gizzard mudah, mantul, praktis.

Apa kabar Bunda, sekarang bunda dapat menyajikan resep Indonesian Style Chop Suey / Cap Cay with Liver and Gizzard dengan 20 bahan dan 9 tahapan. Berikut ini bun cara membuatnya, tolong teliti ya bun.

Bahan bahan Indonesian Style Chop Suey / Cap Cay with Liver and Gizzard

1. Menyiapkan 1/2 : to 1 napa cabbage, washed, cleaned, sliced.
2. Dibutuhkan : Choy Sum or Chinese Flowery Cabbage, cut and make it into two : stems and leaves parts. Slice if it too long.
3. Dibutuhkan 1 : to 2 carrot (s), halved lengthwise, sliced.
4. Siapkan 3 : red peppers, unseed, sliced.
5. Siapkan 2 : to 3 leeks, sliced.
6. Siapkan 4 : tbsps tomato ketchup.
7. Dibutuhkan 2 : tbsps of Indonesian sweet soy sauce.
8. Menyiapkan 3 : to 4 tbsps of oyster sauce.
9. Persiapkan 1 tsp : of pepper.
10. Dibutuhkan to taste : Salt.
11. Siapkan 1 tsp : of sugar.
12. Menyiapkan 1 : chicken bouillon cube.
13. Siapkan 100 ml : of water.
14. Dibutuhkan 2 : pairs of liver and gizzards, cleaned, washed.
15. Siapkan 3 : tbsps of vegetable oil for sauting.
16. Dibutuhkan 1 tbsp : of tapioca starch, dissolved into 2 tbsps water.
17. Menyiapkan : PROCESS INTO FINE PASTE :.
18. Dibutuhkan 3 : cloves of garlic.
19. Persiapkan 3 : cloves of shallots.
20. Dibutuhkan 2 : roasted candlenuts.

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Tahapan memasak Indonesian Style Chop Suey / Cap Cay with Liver and Gizzard

1. In a pan, boil a litre of water. Put in liver and gizzard, let them boiled for approximately 10 minutes. Take them by a metal strainer. Cut into dices. Set aside..
2. In a pan over medium flame, heat the oil. Stir in the paste ingredients just until aromatic, don't let it be browning and crisps. Pour in water. Bring it to boil..
3. Once it get boiled, add in the carrots and the stem part of choy sum. Cook them for 5 to 7 minutes. The carrots should be cooked through but still maintains its crispiness..
4. Add the leafy part of the choy sum, napa cabbages and red peppers. Cook for about 3 minutes..
5. Season it with tomato ketchup, soy sauce, oyster sauce, sugar, salt, pepper and chicken bouillon cube. I used just a tiny-weenie-bit of salt because all the sauces contain some saltiness, especially the oyster sauce. You can adjust the taste and add some water just if it is needed..
6. Add in the liver and gizzard together with the leeks. Stir them well. Let it cooked for about 5 minutes..
7. Pour in the tapioca starch mixture. Stir until the sauce is going thicker..
8. Remove from the heat and transfer onto a serving plate..
9. Serve it warm and enjoy ! 😉.