This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources.Find sources: "Cap cai" – news · newspapers · books · scholar · JSTOR (January 2020)
Cap cai
Cap Cai.JPG
Cap cai
CourseMain course
Place of originIndonesia
Region or stateNationwide in Indonesia, also popular in Southeast Asia
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 and Peranakan stir-fried vegetable dish that originates from Fujian cuisine.[1]

Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water. Chopped garlic and onion with salt, sugar, soy sauce, ang ciu Chinese 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


  1. ^ Atiyah, Jeremy (2002). "Indonesia". Southeast Asia. London: Rough Guides. p. 228. ISBN 978-1-85828-893-2.