Capcay KeLor (Keong Telor) Recipe
Ingredients:
- 1 hard-boiled egg
- 1/4 cup of chopped snail (keong)
- 2 carrots
- 2 young corn cobs
- 1/2 sweet corn, kernels removed from the cob
- 1/4 head of cabbage
- 2 cloves garlic
- 1/2 onion
- 2 red chilies
- 5 small bird’s eye chilies (cengek)
- 1 tablespoon oyster sauce
- Seasonings: Ladaku and Masako
- Butter for sautéing
Instructions:
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Prepare the Ingredients: Begin by finely chopping the garlic, onion, red chilies, and bird’s eye chilies. Slice the carrots into thin rounds, and cut the young corn and sweet corn kernels into bite-sized pieces. Shred the cabbage into thin strips.
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Sauté Aromatics: Heat a generous amount of butter in a large pan over medium heat. Add the chopped garlic, onion, bird’s eye chilies, and red chilies to the pan. Sauté until the aromatics are fragrant and the onions are translucent.
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Cook the Snails: Add the chopped snails to the pan. Pour in a small amount of water to help deglaze the pan, making sure not to add too much as the snails will release their own moisture. Allow the snails to cook for a few minutes.
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Add Vegetables: Incorporate the sliced carrots, young corn, and sweet corn kernels into the pan. Stir-fry the mixture until the vegetables begin to soften.
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Incorporate Cabbage: Add the shredded cabbage to the pan. Continue to stir-fry until the cabbage starts to wilt but remains slightly crisp.
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Season the Dish: Sprinkle in the Ladaku and Masako seasonings, and add the oyster sauce. Mix well to ensure all ingredients are evenly coated with the seasonings. Adjust the seasoning to taste.
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Finish and Serve: Slice the hard-boiled egg into quarters and arrange it on top of the finished Capcay KeLor. Serve hot, and enjoy this flavorful and nutritious dish!
This recipe blends the richness of snails with a vibrant array of vegetables, creating a delightful and satisfying meal that’s perfect for any occasion.
