Vegetables in oyster broth with seafood – Cap Cay Kuah Seafood

Ingredients for 2 servings:

• 6 small onions, red
• 2 medium-sized garlic cloves
• ½ cauliflower
• 1 small carrot(s)
• 2 m.-tall Kailan (Chinese broccoli)
• 2 small pak choi
• 2 leaves Chinese cabbage, medium
• 1 pack of seafood, mainly shrimp, frozen, approx. 300 g
• 6 fish balls (Bakso Ikan), frozen, see note
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 400 g water
• 3 tbsp light fish sauce (kecap ikan) from King Lobster
• 3 tbsp oyster sauce (saus tiram)
• 1 pinch(s) black pepper, from the mill
• e.g. oyster sauce (saus tiram)
• n. B. Chicken broth powder
• 4 tbsp soy sauce (kecap manis), sweet
• 1 small red chili pepper(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

A Cap Cay with mainly shrimp and squid pieces in a generous oyster sauce. A soup with plenty of filling.

For the sambal, wash the small red chili pepper, cut crosswise into thin rings, leaving the seeds on, and discarding the stalk. Place the sweet soy sauce and chili rings in a small bowl and mix. Trim both ends of the onions and garlic cloves, peel them, and chop into small pieces. Wash the cauliflower, remove the stalk, and cut into bite-sized florets. Rinse the florets again. Wash the carrot, trim both ends, peel it, and slice it crosswise into approximately 3 mm thick slices. Wash the fresh kailan and separate the leaves from the stem. Separate the woody stem above the first leaf and discard it. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks and stem crosswise into approximately 3 cm long rolls. Remove any yellowed leaves from the washed pak choi. Remove the remaining leaves from the stem. Remove the white leaf stalks and halve them lengthwise. Halve the green leaves lengthwise and cut them crosswise into pieces approximately 3 cm wide. Keep the white and green parts separate. Separate the Chinese cabbage leaves from the central stem, remove the midribs, and only use them if they don’t taste bitter (take a small sample from the bottom). Cut the good leaves into thirds lengthwise and halve them crosswise. Add to the white bok choy pieces. Shred the leaves into bite-sized pieces and keep them separate. Defrost the seafood and bakso ikan (fish balls). Mix the water with the fish sauce and oyster sauce. Quarter the thawed bakso ikan. Heat a medium-sized pan, add 2 tablespoons of the sunflower oil, and let it heat through. Add the onions and garlic and fry 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 midribs of the bok choy and Chinese cabbage, as well as the leaf stems and stalks of the kailan, and stir-fry for 1 minute. Deglaze with the water mixture and bring to a simmer. Stir in the pepper. Season to taste and add the seafood and bakso. Simmer for 1 minute. Then immediately divide the mixture between serving bowls, garnish, and serve with the sambal. Serve with cooked white long-grain rice. Note: If you can’t find bakso ikan in your Asian store, you can easily make it yourself and freeze it. See my recipe for Bakso ikan kenyal à la TinTanz Kitchen: http://www.chefkoch.de/rezepte/3545771530267490/Bakso-ikan-kenyal-la-TinTanz-Kitchen.html