Thursday, June 19, 2008

Cap Cay Vegetables

1 pc carrot, cut into 1/2 cm thick
100 gr mustard green, sliced
100 gr cauliflower, cut into small
50 gr cabbage
10 pcs fish ball, sliced
50 gram green pea
3 pcs garlics, blended
1/2 teaspoon pepper powder
100 ml chicken broth
1 table spoon corn flour mix with water
2 tablespoon vegetables mixed
1/2 teaspoon sugar

Cooking Method:
1. Heat oil vegetables on the fry pan and sauted garlics until brown
2. Add fish ball, mustard green, cauliflower, green pea and carrot. Sauted
3. Pour chicken broth and stirred well
4. Seasoning with salt, pepper powder and sugar. Cooked well
5. Pour corn flour and stirred for a moment
6. Removed and served hot

photo by iman suryanto

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