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{{One source|date = January 2020}} |
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{{short description|Indonesian stir-fried mixed vegetables}} |
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{{For|the Chinese pickle with a similar name|zha cai}} |
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{{Infobox food |
{{Infobox food |
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| name = Cap cai |
| name = Cap cai |
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| image = Cap |
| image = Cap Cai.JPG |
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| image_size = 250px |
| image_size = 250px |
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| caption = Cap cai |
| caption = Cap cai |
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| alternate_name = |
| alternate_name = |
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| country = [[ |
| country = [[Indonesia]] |
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| region = Nationwide in |
| region = Nationwide in Indonesia, also popular in [[Southeast Asia]] |
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| creator = |
| creator = |
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| course = Main course |
| course = Main course |
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| served = Hot |
| served = Hot |
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| main_ingredient = Stir-fried |
| main_ingredient = Stir-fried vegetables |
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| variations = Cap cai kuah (soupy) and Cap cai goreng (dry) |
| variations = Cap cai kuah (soupy) and Cap cai goreng (dry) |
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| calories = |
| calories = |
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| other = |
| other = |
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}} |
}} |
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| ⚫ | '''Cap cai''', sometimes spelled '''cap cay''', ({{zh|t=雜菜|p=zácài|poj=cha̍p-chhài|l=mixed vegetables}}) is the [[Hokkien]]-derived term for a popular [[Chinese Indonesian]] stir-fried vegetable dish that originates from [[Fujian cuisine]].<ref>{{Cite book|url=https://books.google.com/books?id=uRX5zMsCeNgC&pg=PA228 |title=Southeast Asia |last=Atiyah |first=Jeremy |publisher=Rough Guides |year=2002 |isbn=978-1-85828-893-2 |location=London |pages=228 |chapter=Indonesia}}</ref> |
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| ⚫ | Various vegetables such as [[cauliflower]], [[cabbage]], [[Chinese cabbage]], [[Napa cabbage]], [[carrot]], [[baby corn]], [[Auricularia auricula-judae|mushrooms]], and [[leek]]s are chopped and [[stir frying|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|date=January 2020}} |
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| ⚫ |
'''Cap cai''', sometimes spelled '''cap cay''', ({{zh|t=雜菜|p=zácài|poj=cha̍p-chhài|l=mixed vegetables}}) is the [[Hokkien]]-derived term for a popular [[Chinese Indonesian]] |
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| ⚫ | 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|date=January 2020}} |
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==History== |
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According to Aji Bromokusumo, an expert on Chinese Peranakan cuisine in Indonesia, the stir fried mixed vegetables has its origin from the Chinese imperial kitchen. According to the royal etiquette, the [[Chinese emperor]] should always consumes high quality food made of fresh ingredients daily, thus there are a lot of leftover vegetables in the palace kitchen. This led the chef to salvage the leftover vegetables, mixed and stir fried it as a new dish, which led to the creation of Chinese stir fried mixed vegetables.<ref name="Kompas-CapCai">{{Cite news |first1=Vitorio |last1=Mantalean|first2=Wahyu Adityo |last2=Prodjo|date=2019-01-17 |title=Ternyata Cap Cai Tidak Dikenal di China |url=https://travel.kompas.com/read/2019/01/17/070300427/ternyata-cap-cai-tidak-dikenal-di-china |access-date=2024-06-05 |publisher=KOMPAS.com |language=id}}</ref> This stir fried [[leftover]] vegetables of course, was not meant for the emperor or the royal family, but is served to fed the palace servants, eunuch and courtiers. |
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Cap cai was brought to Indonesia from the [[Fujian]] area where the [[Hokkien]] people originated. Subsequently, the Hokkien people are the dominant [[Chinese Indonesian|Chinese ethnic group in Indonesia]]. According to a culinary history expert, Chinese immigrants whom arrived in Indonesia cooked cap cai because Indonesia is rich in various types of vegetables. On the other hand, meat was not affordable for the struggling early immigrants. This is also the reason why cap cai does not have a rigid recipe regarding the types of vegetables contained in it.<ref name="Kompas-CapCai"/> |
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==Ingredients== |
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| ⚫ |
Various vegetables such as [[cauliflower]], [[cabbage]], [[Chinese cabbage]], [[Napa cabbage]], [[carrot]], [[baby corn]], [[Auricularia auricula-judae|mushrooms]], and [[leek]]s are chopped and [[stir frying|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. |
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| ⚫ |
Cap cai can be made as a [[vegetarian]] dish, or mixed with meats such as [[ |
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==See also== |
==See also== |
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{{Portal|Food|Indonesia|Malaysia}} |
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* [[Chop suey]] |
* [[Chop suey]] |
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* [[Japchae]] |
* [[Japchae]] |
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== References == |
== References == |
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<references /> |
<references /> |
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<br /> |
<br />{{food-stub}} |
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[[Category:Indonesian Chinese cuisine]] |
[[Category:Indonesian Chinese cuisine]] |
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{{Indonesian cuisine |state=expanded}} |
{{Indonesian cuisine |state=expanded}} |
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{{Malaysian cuisine |state=expanded}} |
{{Malaysian cuisine |state=expanded}} |
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{{indonesia-cuisine-stub}} |
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{{china-cuisine-stub}} |
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