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Cap cai

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Title: Cap cai  
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Subject: Chinese Indonesian cuisine, Pecel, Nasi ambeng, Soto mie, Bubur ketan hitam
Collection: Indonesian Chinese Cuisine, Southern Min Words and Phrases, Vegetable Dishes of Indonesia
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Cap cai

Cap cai
Cap cai
Course Main course
Place of origin Indonesia
Creator Chinese Indonesians
Serving temperature Hot
Main ingredients Stir fried vegetables
Variations Cap cai kuah (soupy) and Cap cai goreng (dry)
Cookbook: Cap cai 

Cap cai sometimes spelled Cap cay (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; literally: "mixed vegetables") is the Hokkien-derived term for a popular Chinese Indonesian stir fried vegetable dish that originates from Fujian cuisine.

Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, 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.

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