CAP CAY KUAH (CAP CAY SAUCE)

Ingredients :

• 200 grams chicken
• 5 pieces carrot
• 150 grams white mushroom/ champignon
• 1 bunch chinese cabbage
• 5 sheets cabbage
• 2 pieces sausage beef, cut
• 2 tbsp oyster sauce
• 1 stalk scallion
• 1 piece onion
• 2 stalk celery
• 1/2 tsp pepper
• 1 tsp salt
• 1/2 tsp sugar
• 300 ml water
• Oil for sauteing

Ground Spices :

• 3 pieces red onion
• 2 cloves garlic

How to make Cap Cay Sauce :

1. Wash chicken and vegetables then cut personalizing, drain, and set aside.
2. Heat oil, saute ground spices until smell. Put scallion, onion, cellery, and chicken, stir until chicken cooked.
3. Pour water, salt, pepper, sugar, and oyster sauce. Put sausage and carrot then champignon, cabbage, and Chinese cabbage, stir. Cook until boiling and cooked. Lift.
4. Served.

IKAN KUAH KUNING (FISH YELLOW SAUCE)

Ingredients:

• 500 grams of tuna or mackerel
• 1 1/2 teaspoons of salt
• 1 teaspoons of tamarind, dissolved in 50 ml of water, filtered
• 1 sheet of bay leaves
• 4 sheets of kaffir lime leaves
• 1 stalk of lemongrass, white part, crushed
• 2 cm of galangal
• 600 ml coconut milk (1/2 coconut)
• 1/2 teaspoons of sugar
• 1 small bunch of basil, take the leaves
• Oil

Ground spices:

• 6 pieces of red onion
• 5 cloves of garlic
• 4 pieces of curly red pepper
• 2 teaspoons of coriander, roasted
• 1/2 teaspoons of pepper
• 3 cm of turmeric
• 1 teaspoons of salt

How to make Fish Yellow Sauce:

1. Clean the tuna or mackerel, cut into pieces and coat the fish with salt and acid solution. Let stand 10 minutes, drain. Fry fish until cooked and browned. Lift and set aside.
2. Heat a little oil of residual fry fish. Saute ground spices, bay leaves, kaffir lime leaves, lemongrass, and galangal until smell and cooked. Pour coconut milk and sugar, boiled while stirring.
3. Put the fried fish, reduce the heat. Boiled again, lift.
4. Put the basil leaves and stir.