Cap cai: Difference between revisions

Latest revision as of 03:39, 13 February 2025

Cap Cai[edit]

Cap Cai (also spelled Capcay or Cap Chai) is a popular Chinese-Indonesian stir-fried vegetable dish. The name "Cap Cai" literally means "mixed vegetables" in the Hokkien dialect, reflecting its origins in the Chinese Indonesian community. This dish is known for its versatility and can be made with a variety of vegetables and proteins.

Ingredients[edit]

Cap Cai typically includes a mix of vegetables such as carrots, broccoli, cauliflower, cabbage, and baby corn. It may also contain mushrooms, bell peppers, and snow peas.

In addition to vegetables, Cap Cai often includes a protein source such as chicken, shrimp, tofu, or pork. The dish is seasoned with soy sauce, oyster sauce, garlic, and ginger, giving it a savory and aromatic flavor.

Preparation[edit]

The preparation of Cap Cai involves stir-frying the ingredients in a wok over high heat. The vegetables are usually added in stages, starting with those that take longer to cook, such as carrots and broccoli, followed by quicker-cooking vegetables like bell peppers and snow peas.

The protein is typically cooked separately and then combined with the vegetables. The dish is finished with a sauce made from soy sauce, oyster sauce, and sometimes a bit of cornstarch to thicken it. The result is a colorful and nutritious dish that is both flavorful and satisfying.

Variations[edit]

There are many variations of Cap Cai, depending on regional preferences and available ingredients. Some versions may include quail eggs, fish balls, or squid. The level of spiciness can also vary, with some recipes incorporating chili peppers for added heat.

Cultural Significance[edit]

Cap Cai is a staple in many Indonesian households and is often served as part of a larger meal. It is a popular choice for family gatherings and celebrations due to its simplicity and the ability to feed a large number of people.

Related Pages[edit]

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-'''Cap Cai''' (also known as '''Cap Cay''') is a popular [[Chinese Indonesian cuisine|Chinese Indonesian]] dish that originated from [[Fujian cuisine]]. The name "Cap Cai" is derived from the [[Hokkien]] term "十菜" which means "ten vegetables", reflecting the dish's nature of being a mixed vegetable stir fry.
+== Cap Cai ==
-== History ==
+[[File:Cap_cai.jpg|thumb|right|A typical serving of Cap Cai]]
-Cap Cai was introduced to Indonesia by the [[Chinese Indonesian|Chinese]] immigrants who came from the Fujian province of China. Over time, it has been adapted to suit the local Indonesian palate and has become a staple in many Indonesian households and restaurants.
+'''Cap Cai''' (also spelled ''Capcay'' or ''Cap Chai'') is a popular [[Chinese cuisine|Chinese-Indonesian]] stir-fried vegetable dish. The name "Cap Cai" literally means "mixed vegetables" in the [[Hokkien]] dialect, reflecting its origins in the [[Chinese Indonesian]] community. This dish is known for its versatility and can be made with a variety of vegetables and proteins.
 == Ingredients ==
-The main ingredients of Cap Cai are a variety of vegetables, which can include [[cabbage]], [[carrot]], [[baby corn]], [[mushroom]], and [[snow peas]]. It can also include proteins such as [[chicken]], [[shrimp]], or [[tofu]]. The dish is typically stir-fried in a wok with [[garlic]], [[soy sauce]], and sometimes [[oyster sauce]] or [[hoisin sauce]] for added flavor.
+Cap Cai typically includes a mix of vegetables such as [[carrot|carrots]], [[broccoli]], [[cauliflower]], [[cabbage]], and [[baby corn]]. It may also contain [[mushroom|mushrooms]], [[bell pepper|bell peppers]], and [[snow pea|snow peas]].
+In addition to vegetables, Cap Cai often includes a protein source such as [[chicken]], [[shrimp]], [[tofu]], or [[pork]]. The dish is seasoned with [[soy sauce]], [[oyster sauce]], [[garlic]], and [[ginger]], giving it a savory and aromatic flavor.
+== Preparation ==
+The preparation of Cap Cai involves stir-frying the ingredients in a [[wok]] over high heat. The vegetables are usually added in stages, starting with those that take longer to cook, such as carrots and broccoli, followed by quicker-cooking vegetables like bell peppers and snow peas.
+[[File:Cap_cai.jpg|thumb|left|Close-up of Cap Cai with shrimp]]
+The protein is typically cooked separately and then combined with the vegetables. The dish is finished with a sauce made from soy sauce, oyster sauce, and sometimes a bit of [[cornstarch]] to thicken it. The result is a colorful and nutritious dish that is both flavorful and satisfying.
 == Variations ==
-There are many variations of Cap Cai, depending on the region and personal preference. Some versions may include additional ingredients such as [[bell pepper]], [[broccoli]], [[cauliflower]], and [[bean sprouts]]. In some regions, Cap Cai is served with [[rice]], while in others it is served with [[noodles]].
+There are many variations of Cap Cai, depending on regional preferences and available ingredients. Some versions may include [[quail eggs]], [[fish balls]], or [[squid]]. The level of spiciness can also vary, with some recipes incorporating [[chili pepper|chili peppers]] for added heat.
 == Cultural Significance ==
-Cap Cai is often served during special occasions and celebrations such as [[Chinese New Year]] due to its symbolism of abundance and variety. It is also a popular choice for vegetarians and those who follow a [[Buddhist cuisine|Buddhist]] diet.
-== See Also ==
+Cap Cai is a staple in many [[Indonesian cuisine|Indonesian]] households and is often served as part of a larger meal. It is a popular choice for family gatherings and celebrations due to its simplicity and the ability to feed a large number of people.
+== Related Pages ==
 * [[Chinese Indonesian cuisine]]
-* [[Fujian cuisine]]
+* [[Stir frying]]
-* [[List of Indonesian dishes]]
+* [[Vegetarian cuisine]]
 [[Category:Chinese Indonesian cuisine]]
-[[Category:Indonesian dishes]]
 [[Category:Vegetable dishes]]
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-{{Indonesia-food-stub}}
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