Capcay
- 1 Onion fruit, thinly sliced
- 3 cloves Garlic, finely chopped
- 1 tbsp Maize flour
- 1 tbsp Oyster sauce
- 1 teaspoon of ground pepper
- 1 teaspoon sugar
- 1 teaspoon flavoring
- 1 tsp Salt
- 200 ml of water
- Cooking oil for sautéing
Material :
- 1 piece of cauliflower, cut into pieces
- 1 Broccoli, cut into pieces
- 1 white mustard fruit, cut 3 cm
- 1 carrot, sliced up
- 5 Pokcoys, cut into 2 pieces
How to make :
1. Sauce: Heat oil. Saute onion and garlic until fragrant and slightly wilted. Then pour water and add oyster sauce, powdered pepper, granulated sugar, flavoring and salt. Stir well. Finally, add cornstarch and stir until thickened
2. Boil all vegetables one by one until cooked
3. Then arrange the vegetables on a plate, then pour the sauce. Serve it
· Taste: Savory because of the taste of the sauce
· Texture: Berkuah thick and crispy vegetables
· Color: The blend of colors is very good because the color of the vegetables varies
· History:
Capcay is a Hokkian dialect which means literally "various vegetables". Capcay is the name of a typical Chinese dish because it is cooked from many kinds of vegetables. The amount of vegetables is uncertain, but many mistakenly think that the cornflakes must contain 10 kinds of vegetables because literally means "ten vegetables". The stamp in the Hokkien dialect also means ten and Cay means vegetable.
The story of the origin of the stamp cay has many versions. So it's difficult to determine, the true story. One of them mentions that capcay was first known in mainland China during the Qing Dynasty (1644-1911). Capcay, known at that time, was a piece of vegetables mixed with animal snails.
Another version says that capcay is the cuisine of Chinese immigrants who travel everywhere. The cooked food that day was what he met that day. Everything that was found that day was cut into pieces, then cooked into one. If you find more vegetables, then that day will become more luxurious. But in China alone, this dish is unknown. Only in the Taisan region, the majority of the population is travelers and immigrants.
While the popular version in America tells us that the visit of Li Hung Chang, the Chinese ambassador to New York on August 29, 1896, became the background for the emergence of capcay cuisine in Uncle Sam's country. At a dinner party, Li Hung Chang refused all fancy dishes. He also assigned his personal cook to prepare the menu. The chef finally creates dishes that can be accepted by American and European tongues. Until it becomes capcay cuisine.
Pasta Carbonara
- 100 gr penne paste, boiled until aldente
- 100 ml of liquid milk
- 1/2 tbsp Butter
- 1 garlic clove, chopped
- 1/4 onions, chopped
- 1 sheet of Smoked Beef, thinly sliced
- 25 gr Champignon mushrooms, thinly sliced
- 1 Egg, shake it off
- 25 gr Cheddar cheese, grated
- 1/4 teaspoon of ground pepper
- 1/4 tsp of salt
- 1/4 tsp Oregano powder
Sprinkles:
- Grated cheddar cheese to taste
- Chopped Parsley to taste
How to make :
1. Heat butter, saute garlic and onions until fragrant, then add smoked beef and mushrooms. Stir well
2. Pour 1/2 part of milk and stir. Then enter the cheese, pepper, salt and oregano. Stir well
3. Insert the penne, then enter the beaten egg and the remaining milk. Stir and cook until the sauce thickens. Lift and serve with a sprinkling of cheese and parsley
· Taste: Salty and savory
· Texture: Solid and creamy
· Color: Yellow from spaghetti and white from the sauce, and a little reddish and green
· History:
The first theory states that carbonara was discovered by "carbonai", a charcoal maker who lived in the Apennina mountains. While living outside the house, he cooked pasta with cheese, salted meat, olive oil, salt and pepper. The second theory describes a coal seller who founded Il Carbonaro restaurant in Rome in 1912 and created a dish that became the signature dish of "penne alla carbonara". This dish is made from pasta, lard, eggs and guanciale. Whereas the third theory states that the Allied Forces which occupied Italy in 1944 distributed bacon and eggs to the inhabitants of Rome. They cook food brazen on the streets of the city and create pasta with added cheese. This theory is supported by Alan Davidson in The Oxford Companion to Food. Some Roma parents still remember eating carbonara during World War II.
Tahu Gejrot
Kuah:
- 7 cayenne fruit
- 5 green chili fruits
- 4 red onion cloves
- 5 garlic cloves
- 100 gr red sugar
- 2 tsp Vinegar
- 40 ml of sweet soy sauce
- Salt to taste
- Enough water
Material :
- 10 pieces of chocolate hollow tofu
- 2 red onion cloves, thinly sliced
- 2 Red Chili fruit, sliced up
How to make :
1. Gravy: Prepare a pan filled with water. Blend all ingredients except vinegar and soy sauce, then put in water, then add vinegar and soy sauce. Cook until boiling, set aside
2. Fried tofu until dry, then cut into small parts
3. Prepare the container and enter the tofu, then pour the sauce. Sprinkle onion and red chili. Serve it
· Taste: Spicy, sour and sweet. The sauce is similar to the Pempek sauce
· Texture: Solid from the year and liquid from the sauce
· Color: Dominant chocolate because the sauce is also dark brown
· History:
Based on the source, it turns out that the trip to know the name Gejrot already existed before Indonesia's independence on August 17, 1945, but the accuracy of the year and date of the establishment of the tofu gejrot typical of the Cirebon region has not been clearly confirmed, clearly before Indonesian independence, know gejrot already in Cirebon.
This was stated by a gejrot tofu seller himself, his name is Mr. Hotib, born in 1941, a seller of gejrot in Bandung, a man from Cirebon who had been selling gejrot in Bandung for a long time in 1995 and before selling in his own area in Cirebon since he was young.
No comments:
Post a Comment