Vegetables in Oyster Broth with Seafood – Cap Cay Kuah Seafood

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Soup
Cuisine European
Servings (Default: 2)

Ingredients

  • 6 small onion (s), red
  • 2 medium clove garlic (s)
  • 0.5 ½ cauliflower
  • 1 small carrot (s)
  • 2 medium kailan (Chinese broccoli)
  • 2 small pak choi
  • 2 leaves Chinese cabbage, medium-sized
  • 1 pack seafood, mainly shrimp, frozen goods, approx. 300 g
  • 6 fish balls (Bakso Ikan), TK, see note
  • 3 tablespoon sunflower oil
  • 1 tablespoon sesame oil, light
  • 400 g water
  • 3 tablespoon fish sauce (kecap ikan), light, from King Lobster
  • 3 tablespoon oyster sauce (Saus Tiram)
  • 1 pinch (s) black pepper from the mill

Also:

  • Oyster sauce (Saus Tiram)
  • Chicken broth powder

For the sambal:

  • 4 tablespoon soy sauce (kecap manis), sweet
  • 1 small chilli pepper (s), red
Vegetables in Oyster Broth with Seafood – Cap Cay Kuah Seafood
Vegetables in Oyster Broth with Seafood – Cap Cay Kuah Seafood

Instructions

  1. For the sambal, wash the small, red chilli pepper, cut it crosswise into thin rings, leave the grains and discard the stem. Put the sweet soy sauce with the chili rings in a bowl and mix.
  2. Cap the onions and the cloves of garlic at both ends, peel and cut into small pieces.
  3. Wash the cauliflower, remove the stalk and cut into bite-sized florets. Rinse these off again. Wash the carrot, cut off both ends, peel and slice across into approx. 3 mm thick slices.
  4. Wash the fresh kailan, separate the leaves from the stem. Cut off the woody stem above the first leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and the stem crosswise into about 3 cm long rolls.
  5. Remove the yellow discolored leaves from the washed Pak Choi. Remove the remaining leaves from the stalk by separating them. Separate the white petioles and cut in half lengthways. Halve the green leaves lengthways and cut across into pieces approx. 3 cm wide. Keep the white and green parts ready separately.
  6. Separate the Chinese cabbage leaves from the central stem, remove the central ribs and only use if they do not taste bitter (take a small sample at the bottom). Cut the good thirds lengthways and halves across. Add to the white pak choi pieces. Chop the leaves bite-sized and keep them ready separately.
  7. Thaw seafood and bakso ikan (fish balls). Mix the water with the fish sauce and the oyster sauce. Quarter the defrosted Bakso Ikan.
  8. Heat a medium-sized pan, add 2 tablespoons of the sunflower oil and let it get hot.
  9. Add the onions and garlic and roast until the onions are translucent. Add the carrot slices and stir-fry for 1 minute. Add the cauliflower florets and stir-fry for 2 minutes. Add the sesame oil. Add the central ribs of the pak choi and Chinese cabbage, as well as the leaf stalks and stems from the kailan and stir-fry for 1 minute.
  10. Deglaze with the water mixture and bring to a simmer. Mix in the pepper. Season to taste and add the seafood and the bakso. Let simmer for 1 minute. Then immediately distribute on the serving bowls, garnish and serve with the sambal.
  11. Cooked, white long-grain rice goes well with it.
  12. Note: If you don`t find a Bakso Ikan in the Asiashop, you can easily make it yourself and freeze it deeply.

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