Capcay Kuah

About this recipe

Capcay Kuah is the mixed-vegetable skillet many Indonesian households cook when they want something colorful, mild, and quick. A light savory broth ties carrot, cauliflower, and greens together.

It is an easy way to use up refrigerator vegetables. Add meatballs or shrimp if you need more protein, or keep it vegetarian for a lighter night.

The goal is crisp-tender vegetables in a glossy, lightly thickened sauce—not a soggy stew.

Prep & cook time

• Prep15 minutes
• Cook15 minutes
• Total30 minutes
• Servings4 servings
• LevelEasy

Tools you need

• Wok or large skillet
• Knife
• Small bowl for slurry

Ingredients

• 1 carrot, sliced on the bias
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 10–12 meatballs (bakso), optional
• 100 g shrimp, optional
• 3 cloves garlic, minced
• 2 scallions, cut into lengths
• 2 tablespoons oyster sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 300 ml water or light stock
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons oil

Directions

1. Prep and group vegetables: hard ones first, leafy or quick-cooking last.
2. Heat oil; sauté garlic until fragrant.
3. Add meatballs and shrimp if using; stir until the shrimp turn pink.
4. Add carrot and cauliflower; toss 2 minutes. Add broccoli.
5. Pour in water, oyster sauce, salt, and pepper. Cover briefly 2–3 minutes until vegetables are tender-crisp.
6. Stir the cornstarch slurry and drizzle in while stirring until the sauce lightly coats a spoon.
7. Add scallions, toss, and serve at once.

Kitchen tips

Serve with

• Steamed rice
• Fried tofu
• Chili sauce

How to store

Best the same day. Leftovers keep 1 day; reheat quickly so greens do not dull.

Common mistakes

• Cooking greens too long until olive-colored and soft.
• Adding all vegetables at once so some are raw and others mushy.
• Using too much cornstarch, which makes a gluey sauce.