Easiest Way to Prepare Delicious Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables)

  • 2 min read
  • May 14, 2020
, Easiest Way to Prepare Delicious Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables)

Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables). Cap Chay/ Indonesian Stir-fried Vegetable is a stir-fried medley vegetables with some meat and/or seafood with thick gravy. I love the thick glistening gravy (thanks to corn starch) that coats everything in that dish. I listed out the common vegetables, meat, and seafood used to make Indonesian cap. – Pad boong (thai / chinese stir fry vegetables). – Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables). – Chinese Sweet Corn and Cabbage Soup. – Chinese tea egg!

, Easiest Way to Prepare Delicious Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables)

Feel free to use any of the below tags. Click one to add it. indonesian. vegetables. stir. This vegetable stir fry is easy to make and so delicious. You can have Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables) using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables)

  1. Prepare 2 of carrot.
  2. You need 2 of cabbage.
  3. It’s 100 gram of mushroom (i use button mushroom/champignon).
  4. Prepare 2 of pokchoy (chinese cabbage).
  5. It’s 1 of frying beaten egg (optional).
  6. It’s 1 of garlic.
  7. Prepare 1 tsp of black pepper.
  8. It’s of Sauce:.
  9. Prepare 4 tbsp of oyster sauce.
  10. It’s 1 tsp of salt.
  11. It’s 1 tsp of buillon powder (optional).
  12. You need 2 tbsp of flour.
  13. You need 100 ml of water.
  14. You need 3 tbsp of vegetable oil.

The crisp, tender veggies are tossed in a rich, savory sauce with plenty of aromatics. If you like a slightly spicy taste, use Doubanjiang. As for me, I like Sui Mi Ya Cai the most because it adds a subtle sweetness to a dish. Cap cai, sometimes spelled cap cay, is the Hokkien-derived term for a popular Chinese Indonesian stir-fried vegetable dish that originates from Fujian cuisine.

Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables) instructions

  1. Wash all the vegetable ingredients.
  2. Chop-chop pokcoy (chinese cabbage).
  3. Chop-chop cabbage.
  4. Chop-chop carrot and mushroom.
  5. Chop-chop fried egg.
  6. Heat pan and add vegetable oil and garlic and black pepper. Then stir fry carrot until cooked, add mushroom inside. Then stir fry. Add chopped cabbage, chinese cabbage and egg. Stir fry.
  7. Add salt, buillon powder, oyster sauce then stir fry again.
  8. Put flour in a glass then add water. Then disolve the flour. Then add it in frying pan. Then Stir fry all until cooked. Then test taste if you still need salt you can add it.
  9. Serve it. We usually serve it with rice.

Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushrooms. Cap cai is term for a popular Chinese Indonesian stir fried vegetable dish that originates from Fuji an cuisine. Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushroom, and leek are chopped and stir fried in a wok with small amount of cooking oil. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Capcay Chinese Indonesian Stir Fry Vegetables. Tuhansia uusia ja laadukkaita kuvia joka päivä.