Cap cai

Cap Cai

A typical serving of Cap Cai

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

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

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.

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 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

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

• Chinese Indonesian cuisine
• Stir frying
• Vegetarian cuisine