Minggu, 16 September 2012


Cap cai sometimes spelled Cap cay (Chinese雜菜pinyinzácàiPe̍h-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.
Various vegetables such as cauliflowercabbageChinese cabbageNapa cabbagecarrotbaby cornmushroom, andleek were chopped and stir fried in a wok with small amount of cooking oil and water, added with chopped garlic andonion with saltsugarsoy sauceang 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.

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