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- Cap_cai abstract "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.".
- Cap_cai creatorOfDish Chinese_Indonesians.
- Cap_cai servingTemperature "Hot".
- Cap_cai thumbnail Cap_Cai.JPG?width=300.
- Cap_cai wikiPageID "32413086".
- Cap_cai wikiPageRevisionID "598984439".
- Cap_cai c "雜菜".
- Cap_cai caption "Cap cai".
- Cap_cai country "Indonesia".
- Cap_cai course "Main course".
- Cap_cai creator "Chinese Indonesians".
- Cap_cai hasPhotoCollection Cap_cai.
- Cap_cai l "mixed vegetables".
- Cap_cai mainIngredient "Stir fried vegetables".
- Cap_cai name "Cap cai".
- Cap_cai p "zácài".
- Cap_cai poj "cha̍p-chhài".
- Cap_cai served "Hot".
- Cap_cai variations "Cap cai kuah and Cap cai goreng".
- Cap_cai subject Category:Indonesian_Chinese_cuisine.
- Cap_cai subject Category:Min_Nan_words_and_phrases.
- Cap_cai type Food100021265.
- Cap_cai type Matter100020827.
- Cap_cai type PhysicalEntity100001930.
- Cap_cai type Substance100020090.
- Cap_cai type Food.
- Cap_cai type FunctionalSubstance.
- Cap_cai comment "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. ".
- Cap_cai label "Cap cai".
- Cap_cai label "チャプチャイ".
- Cap_cai sameAs Cap_cai.
- Cap_cai sameAs チャプチャイ.
- Cap_cai sameAs m.0gyt89y.
- Cap_cai sameAs Q15886093.
- Cap_cai sameAs Q15886093.
- Cap_cai sameAs Cap_cai.
- Cap_cai wasDerivedFrom Cap_cai?oldid=598984439.
- Cap_cai depiction Cap_Cai.JPG.
- Cap_cai isPrimaryTopicOf Cap_cai.
- Cap_cai name "Cap cai".
