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- Q15886093 type "Main course".
- Q15886093 subject Q20663435.
- Q15886093 subject Q8547064.
- Q15886093 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.".
- Q15886093 creatorOfDish Q1945786.
- Q15886093 ingredientName "Stir fried vegetables".
- Q15886093 servingTemperature "Hot".
- Q15886093 thumbnail Cap_Cai.JPG?width=300.
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- Q15886093 wikiPageWikiLink Q1945786.
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- Q15886093 wikiPageWikiLink Q8547064.
- Q15886093 course "Main course".
- Q15886093 creator "Chinese Indonesians".
- Q15886093 mainIngredient "Stir fried vegetables".
- Q15886093 name "Cap cai".
- Q15886093 served "Hot".
- Q15886093 type Food.
- Q15886093 type FunctionalSubstance.
- Q15886093 type Thing.
- Q15886093 type Q2095.
- Q15886093 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. ".
- Q15886093 label "Cap cai".
- Q15886093 depiction Cap_Cai.JPG.
- Q15886093 name "Cap cai".