Cap cai
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Indonesian stir-fried mixed vegetables
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For the Chinese pickle with a similar name, see zha cai.
Course | Main course |
---|---|
Place of origin | China |
Region or state | Nationwide in Indonesia, also popular in Southeast Asia |
Serving temperature | Hot |
Main ingredients | Stir-fried vegetables |
Variations | Cap cai kuah (soupy) and Cap cai goreng (dry) |
Cap cai, sometimes spelled cap cay, (
Various vegetables such as
cooking wine and oyster sauce are added for flavour. The liquid sauces are thickened using corn starch.[citation needed
]
Cap cai can be made as a
vegetarian dish, or mixed with meats such as chicken, 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.[citation needed
]
See also
References
- ISBN 978-1-85828-893-2.
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Common dishes |
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pastries | |||||||||||||
Keropok, crackers | |||||||||||||
Kuih |
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- Lamban
- Punjung
- Roti tisu
- Sagu Gula Melaka
- Tapai
- Wajid
Non-alcoholic |
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Alcoholic |
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