> Capcay Fried Seafood <
Ingredients
1 pcs of carrot slice
2 pcs corn putren sliced anchored
4 leaves of green mustard greens
1 pcs small broccoli cut into per kuntum
1 pcs of small cauliflower pieces per flower
1 stalk of onions iris2
1 pcs of cut tomatoes 8
1 segment of ginger geprek
7 pcs of beef baso each cut 4 parts
15 medium-sized shrimp flake head and skin clean
3 squid squid cut into the box2 and its skins (me: skip)
3 grains of pecan puree
4 cloves garlic puree
1 tablespoon fish sauce
1 tsp soy sauce
to taste Sugar, salt, pepper
Oil for sauteing
Sufficient water
1 teaspoon cornstarch d dissolve in a little water
Step
Saute garlic and candlenut until fragrant. Enter the shrimp, cooking baso until the shrimp slightly change color. Put carrots, corn putren and ginger gekrek cook until the carrots are half-cooked.
Put water according to taste aja. Boil and then apply squid, broccoli, cauliflower, fish sauce, soy sauce, sugar, salt and pepper. Cook for a while not too long then enter the green mustard, green onion and tomato. Taste test. Put the cornstarch mix thoroughly until the sauce thickens the flame.
Serve capcay while warm.
