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| '''Cap cai''' sometimes spelled '''cap cay''' ({{zh| |
'''Cap cai''' sometimes spelled '''cap cay''' ({{zh|t=雜菜|p=zácài|poj=cha̍p-chhài|l=mixed vegetables}}) is the ]-derived term for a popular ] stir fried vegetable dish that originates from ]. | ||
| Various vegetables such as ], ], ], ], ], ], ], and ] are chopped and stir fried in a wok with small amount of cooking oil and water, added with chopped ] and ] with ], ], ], ''ang ciu'' Chinese ] and ] for taste. The liquid sauces were thickened using corn starch. Cap cai could be made as ] dish, or mixed with meats such as ] meat, ] or ], ], ], ] or ], and slices of beef or fish '']'' (meatballs). The type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple cap cai are cauliflower, cabbage and carrot. | Various vegetables such as ], ], ], ], ], ], ], and ] are chopped and stir fried in a wok with small amount of cooking oil and water, added with chopped ] and ] with ], ], ], ''ang ciu'' Chinese ] and ] for taste. The liquid sauces were thickened using corn starch. Cap cai could be made as ] dish, or mixed with meats such as ] meat, ] or ], ], ], ] or ], and slices of beef or fish '']'' (meatballs). The type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple cap cai are cauliflower, cabbage and carrot. | ||
Revision as of 18:41, 13 May 2019
 Cap cai | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Southeast Asia |
| Created by | Chinese Indonesians |
| Serving temperature | Hot |
| Main ingredients | Stir fried vegetables |
| Variations | Cap cai kuah (soupy) and Cap cai goreng (dry) |
Cap cai sometimes spelled cap cay (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; lit. 'mixed vegetables') is the Hokkien-derived term for a popular Chinese Indonesian stir fried vegetable dish that originates from Fujian cuisine.
Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushroom, and leek are chopped and stir fried in a wok with small amount of cooking oil and water, added with chopped garlic and onion with salt, sugar, soy sauce, ang ciu Chinese cooking wine and oyster sauce for taste. The liquid sauces were thickened using corn starch. Cap cai could be made as vegetarian dish, or mixed with meats such as chicken meat, liver or gizzard, beef, fish, shrimp or cuttlefish, and slices of beef or fish bakso (meatballs). The type and numbers of vegetables differ according to recipe variations and the availability of vegetables in each household, but the most common vegetables in simple cap cai are cauliflower, cabbage and carrot.
See also
 | This food-related article is a stub. You can help Misplaced Pages by expanding it. |
 Malaysian cuisine by ethnicity | |||||||||||||
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