Nasi Cap Jay - Stir fry 10 veggies with rice

Nasi=rice (in indonesian), Cap=ten (in hokkien), Jay=veggies (in both chinese and hokkien?), but anyway, it's basically stir frying a bunch of vegetables with a little bit of meat and seafood, add salt and pepper to taste and it's served with rice.
I'm not sure if it's an original chinese food, but it's very common in indo (well at least in java, as far as I know).

Start with the ingredients, I don't think you need exactly 10 type of vegetables, but basically put in whatever you like and however much you want it.

I used celery, bok-choy, cauliflower, tomatoes, brocolli, carrots, yellow pepper, and the usual stir fry always start with combination of onions, garlic, shallots and ginger.


I actually end up making so much food this time, enough to feed a jail full of people, so the amount of food here are a bit much. But you know, leftover can be for lunch the next day.

Let's start chopping all the veggies first. Meat, seafood and garlic etc are later.

carrots are cut about yay big


cauliflower chopped


brocolli, and yellow pepper


bok choy and some mystery chinese veggie I saw on the alhambra farmer's market, forgot to ask what is the name of it.
Separate the leaves and the thicker stalk part, cos the thicker stalk part takes longer to cook, therefore will go in first in the stir fry.

and after all the veggies cut, start peeling and chopping off the onions, gingers, garlic and shallots.

we are always overdosed on these, cos we used an extreme amount of em when cookin hehe

onions are sliced, and I want all the garlic, gingers and shallots to be finely chopped, so I just toss em to the food processor, so the machine can do all the fine chop for me.


after that, peel the shrimp, and rinsed them with salt water. why? I dono, it kinda make sense to me cos shrimp lives in salt water?

so here's all the ingredients are ready before start stir frying.

start from the top left:
-cauliflower
-tomatoes
-brocolli
-carrots
-celery
-meatball (optional, I just toss it in cos I like meatball, and it's premade from supermarket)
-bok choy (and the chinese veggies I dono the name of)
-yellow pepper (I just pick a pepper that has different color from the rest of the veggies to make it more colorful)
-ground chicken (can be substituted with sliced chicken breast, but I'm too lazy to cut the meat, so I bought a pre-grounded meat from supermarket)
-chopped onions, garlic, gingers, shallots
-a bit of shrimp (or scallop)

at this point, prepare to make the rice, so it's going to be warm and ready to go when the stir fry are done.

since all the ingredients are ready to toss
heat up the oil, about 3-4 tbs of corn or veggie oil mixed with a bit of sesame oil.
I dont usually measure them, just however much enough oil so the food wont stick, cook on about medium high heat


toss in a tiny bit of garlic, if it's bubbled then the oil is hot enough
so toss in all the onions, garlic, gingers, and shallots and stir well so they wont stick


when it's half done, toss in the chicken, add a bit of salt and pepper and stir fry well

close the lid to cook a bit faster

then chicken is like half done, toss in the shrimp, and add a bit more of salt and pepper.

btw, the shrimp usually very fast too cook, so tossing them pretty early like this makes them a bit overcooked later, but I don't mind that hehe, so if you want your shrimp soft, maybe it needs to go in a bit later.

also add the carrots, cos they took a while to cook too

add a bit of water
mix well and closed the lid to cook a bit

open the lid, it seems that they're pretty well cooked, mixed well

add a bit more salt and pepper
then toss in the celery stalk, cauliflower,and brocolli

mixed well

closed the lid to cook

after a bit while, toss in the tomatoes, cooked meatball, and yellow pepper
add very bit salt and pepper, mixed well

close lid to cook

after that, the leaves of the bok choy and the mystery chinese veggie goes last, mixed well and close lid to cook.


when it's opened, they all seemed to be all well cooked and theres a little bit watery in the pot.

since this meal supposed to be a bit goopy and thick, I added a mixture of 3-4 tbs of tapioca flour with some water and toss it in the pot.
can also use corn starch to thicken the liquid.
But if you dont like goopy stuff, can just leave it as it is.
salt and pepper is always added to taste.

ta daa! served with rice