Cooking Recipes Capcay Otak Otak

20 Nov 2014

Although also just enjoyed with  tasty peanu sauce, you can also make the brain-the brain as supplementary material to make cap cay. Serving Your cap cay times this is definitely a more complete and delicious.
5 pieces of the brain-the brain angle, cut the mackerel fish, fried ripe
1 tablespoon oil for sauting
1/2 onion, sliced long
2 carrots, cut angle, poached briefly
100 g cauliflower, cut into pieces
100 grams of volvariella volvacea, wipe, side 2 part
100 g cauliflower, cut into perkuntum
100 grams caisim, cut into pieces
100 g chicory, for 2 parts, cut into pieces
50 grams peas, clear
1 1/2 tablespoons oyster sauce
1 tablespoon fish sauce
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon pepper powder
400 ml water
1 1/2 tablespoons cornstarch,  dissolve in 1 1/2 tablespoons water
1 teaspoon sesame oil
How to make:
Saute garlic and onion until fragrant.
Add the carrots. Stir until half-wilting
Enter your brain-the brain, volvariella volvacea, cabbage, cauliflower, caisim, chicory, and peas.
Add the oyster sauce, fish sauce, salt, sugar, and pepper powder. Mix well. Tuangi water. Let it boil.
Add cornstarch solution. Stir well, Cookuntil it explodes-letup. Add the sesame oil. Remove and serve.




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