Culinary skills come easily for Indonesian mom Fransiska Vera Lyana. The daughter of restaurateurs, before moving to Beijing in 2011, she ran her own catering business – Ve’s Kitchen. Lyana is married to Hendrik Suryadi, senior drilling engineer for an Indonesian oil and gas company. They have three children Tiffany (age 10), Cindy (8), and William (5) who attend the Western Academy of Beijing.
The family introduces us to Cap Cay, (pronounced as tsaap tsaay), a dish widely enjoyed across Indonesia. “We used to eat this most of the time at Chinese restaurants back home so we were shocked to find it is uncommon here,” says Hendrik. The words “cap cay” are from Chinese Fujian dialect, and mean “mixed vegetables”. However, the word “cap” also means ten in the dialect and a lot of people believe that this recipe must use ten kinds of vegetables.
This dish contains multiple antioxidants since the variety of mixed vegetables used is endless. Cauliflower, broccoli, Chinese cabbage, carrot, baby corn, mushroom, leek, and garlic; all taste great mixed together. Meat and seafood can be added to bulk up the dish and make it suitable as a main course. Typically Cap Cay is served with rice or an omelet.
The whole Lyana-Suryadi family gets involved in the cooking, though mom does the bulk of the work. Middle child Cindy loves to cook and was our assistant chef for the day while older sister Tiffany is more of a baker. Today, the kids help mom prepare the vegetables and the sauces. Dad is a security guard, keeping the ketchup out of William’s reach as he loves to drink it!
Cap Cay 杂菜
2 tablespoons vegetable oil 2汤匙植物油
3 cloves garlic, minced 3瓣大蒜，切碎
1/2 onion, thinly sliced 1/2个洋葱，
200 grams chicken fillets cut into cubes
100 grams peeled and deveined medium shrimp (optional )
1 head chopped Chinese cabbage
1/2 cups chopped broccoli. Boil around 5 minutes 1/2杯切成小块的西兰花，煮约5分钟左右
1/2 cups chopped cauliflower, boil around 5 minutes 1/2杯切成小块的菜花，煮约5分钟左右
1 carrot, thinly sliced 1棵胡萝卜，切成薄片
3 green onions, chopped 3棵小葱，切碎
2/3 cup chicken broth 2/3杯鸡汤
2 tablespoons cornstarch 2汤匙玉米淀粉
2 tablespoons fish sauce 2汤匙鱼露
2 tablespoons oyster sauce 2汤匙耗油
1 teaspoon white sugar 1茶匙白糖
1/4 teaspoon ground white pepper 1/4茶匙白胡椒粉
salt to taste 适量的盐
1. Heat 3 tbsp vegetable oil in a deep frying saucepan. Stir in garlic and onion, cook and stir until onion has softened and turned translucent.
2. Add the chicken and shrimp, and cook until the chicken becomes harder and its color turns to white.
3. Add the chicken broth, salt, sugar, pepper. Bring all over medium heat to boil.
4. Add carrot and Chinese cabbage. Cook until the vegetable becomes tender (make sure it’s not overcooked).
5. Add Chinese cabbage, broccoli, and cauliflower. Cook until just wilted.
6. Dissolve the cornstarch into the fish sauce in a small bowl. Mix into the meat and vegetables along with the oyster sauce, pepper, salt and a little sugar, stir until thickened.
This article originally appeared on page 26-27 of the beijingkids March 2016 issue. Click here to read the issue for free on Issuu.com. To find out how you can get your own copy, email firstname.lastname@example.org