Cap cai: Difference between revisions

Various vegetables such as [[cauliflower]], [[cabbage]], [[Chinese cabbage]], [[Napa cabbage]], [[carrot]], [[baby corn]], [[Auricularia auricula-judae|mushroom]], and [[leek]] were chopped and stir fried in a wok with small amount of cooking oil and water, added with chopped [[garlic]] and [[onion]] with [[salt]], [[sugar]], [[soy sauce]], ''ang 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. Capcay udang.