Misplaced Pages

Cap cai: Difference between revisions

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Browse history interactively← Previous editNext edit →Content deleted Content addedVisualWikitext
Revision as of 13:39, 10 March 2014 edit1.9.103.50 (talk) See also← Previous edit Revision as of 13:53, 10 March 2014 edit undoGunkarta (talk | contribs)Extended confirmed users47,623 edits See also: orderNext edit →
Line 28: Line 28:
] ]


{{Malaysian cuisine |state=expanded}}
{{Indonesian cuisine |state=expanded}} {{Indonesian cuisine |state=expanded}}
{{Malaysian cuisine |state=expanded}}


] ]

Revision as of 13:53, 10 March 2014

Cap cai
Cap cai
CourseMain course
Place of originIndonesia
Created byChinese Indonesians
Serving temperatureHot
Main ingredientsStir fried vegetables
VariationsCap 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 were 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 maizena (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

Stub icon

This food-related article is a stub. You can help Misplaced Pages by expanding it.

Indonesia Indonesian cuisine by ethnicity
Dishes
Common
Indonesian
dishes
Acehnese
Arab
Balinese
Banjarese
Batak
Betawi
Buginese and
Makassar
Chinese
Cirebonese
Gorontalese
  • Binte biluhuta
  • Sate Tuna
  • Ayam iloni
  • Sagela
  • Ilahe
  • Bilentango
  • Sate Balanga
  • Ilabulo
  • Nasi kuning cakalang
  • Buburu
  • Bubur sagela
  • Nasi goreng sagela
  • Tabu Moitomo
  • Ikan iloni
  • Pilitode
Indian
Indo
Javanese
Madurese
Malay
Minahasan
Minangkabau
Moluccan
and Papuan
Palembang
Peranakan
Sasak
Sundanese
Timorese
Snacks
Krupuk
Kue
Beverages
Alcoholic
Non-alcoholic
Bumbu
Spices
Seasonings
and condiments
Influences and
overseas dishes
List articles
Related
topics
Malaysia Malaysian cuisine by ethnicity
Common dishes
Malay
Chinese
Indian
East Malaysian
(Sabah and Sarawak)
Peranakan
Eurasian
Snacks
Cake and pastries
Keropok, crackers
Kuih
Desserts
Drinks
Non-alcoholic
Alcoholic
Condiments
Categories: