Rahul Sharma (Editor)

Cap cai

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Course
  
Main course

Created by
  
Chinese Indonesians

Main ingredients
  
Stir fried vegetables

Place of origin
  
Serving temperature
  
Hot

Cap cai httpsuploadwikimediaorgwikipediacommons11

Variations
  
Cap cai kuah (soupy) and Cap cai goreng (dry)

Similar
  
Ayam goreng, Bakso, Garlic, Nasi goreng, Mie goreng

Cap cai sometimes spelled cap cay (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; literally: "mixed vegetables") is the Hokkien-derived term for a popular Chinese Indonesian stir fried vegetable dish that originates from Fujian cuisine.

Cap cai The best of Indonesian cuisine inRoutes

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 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.

Cap cai article and info
Cap cai Search photos quotcap caiquot

Cap cai Cooking Recipes CAP CAY Indonesian Style

References

Cap cai Wikipedia


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