Misplaced Pages

Cap cai

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.

This is an old revision of this page, as edited by Alam Bashari (talk | contribs) at 23:55, 23 December 2019 (See also). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Revision as of 23:55, 23 December 2019 by Alam Bashari (talk | contribs) (See also)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)
Cap cai
Cap cai
CourseMain course
Place of originIndonesia
Region or stateSoutheast Asia
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 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 can be made as a 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.

Portals:
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: