Cap cai

Cap Cai (also known as Cap Cay) is a popular Chinese Indonesian dish that originated from Fujian cuisine. The name "Cap Cai" is derived from the Hokkien term "十菜" which means "ten vegetables", reflecting the dish's nature of being a mixed vegetable stir fry.

History

Cap Cai was introduced to Indonesia by the Chinese immigrants who came from the Fujian province of China. Over time, it has been adapted to suit the local Indonesian palate and has become a staple in many Indonesian households and restaurants.

Ingredients

The main ingredients of Cap Cai are a variety of vegetables, which can include cabbage, carrot, baby corn, mushroom, and snow peas. It can also include proteins such as chicken, shrimp, or tofu. The dish is typically stir-fried in a wok with garlic, soy sauce, and sometimes oyster sauce or hoisin sauce for added flavor.

Variations

There are many variations of Cap Cai, depending on the region and personal preference. Some versions may include additional ingredients such as bell pepper, broccoli, cauliflower, and bean sprouts. In some regions, Cap Cai is served with rice, while in others it is served with noodles.

Cultural Significance

Cap Cai is often served during special occasions and celebrations such as Chinese New Year due to its symbolism of abundance and variety. It is also a popular choice for vegetarians and those who follow a Buddhist diet.

See Also

• Chinese Indonesian cuisine
• Fujian cuisine
• List of Indonesian dishes

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