Cap Cay

A Chinese-Indonesian stir-fry of mixed vegetables, quail eggs, and chicken in a light oyster sauce thickened broth.

Ingredients

• 700g chicken thighs
• 1 cup jasmine rice
• 2 tsp sliced lemongrass
• a pinch of palm sugar
• 1/4 cup coconut oil
• a generous handful of cherry tomatoes
• a handful of fresh cilantro, chopped
• roasted peanuts, for serving
• 500ml chicken stock
• 1/2 tsp tamarind paste

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the sliced lemongrass and sliced galangal gently until soft and fragrant.

2. 2

   Stir in the palm sugar and crushed candlenuts, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the large prawns and cabbage, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the large prawns is tender, about 15 mins.

6. 6

   Stir in the fried shallot crackers (krupuk) and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the coconut cream and adjust the seasoning to taste.

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