2 stalks green onions cut into 1 inch pieces.Asian fishballs or fishcake cut into bite-sized pieces.1 cup mushrooms (any type works, however, I used king oyster mushrooms).1 cup squash cut into bite-sized pieces.3 cups cabbage cut into bite-sized pieces.3 cups broccoli cut into bite-sized pieces.1 lb chicken cut into bite-sized pieces.However, this recipe is already satisfying and delicious with vegetables alone! Chop suey ingredients Hard boiled quail eggs are also a common replacement for the protein. The Indonesian capcay version often includes Asian fishballs, fishcake, or meatballs that you usually find in Asian hotpot. You can add a protein, such as chicken or beef. I also enjoy having chop suey with canned baby corn or canned mushrooms! However, the most common vegetables that are used include onions, broccoli, cauliflower, cabbage, bak choy, carrots, squash, and bell peppers. You can use almost any type of vegetables that you prefer or have on hand for this chop suey recipe. What you need to make this chop suey recipe It’s the perfect way to use up whatever vegetables you have left in the fridge. I love having this chop suey over a bed of hot white rice or with crispy noodles. Then to make the thick gravy, the sauce is thickened with a cornstarch or tapioca flour mixture. The sauce is savory and often uses a mixture of oyster sauce, soy sauce, and fish sauce. Capcay is similar in taste to Malay or Filipino chop suey. Unlike other chop suey, this chop suey recipe is based on the Indonesian chop suey that I grew up eating called capcay goreng or capcay bakso. The secret to this easy and delicious chop suey recipe is to use oyster sauce to create a thick, savory gravy that perfectly coats each bite of chicken and vegetable.
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