描述
- 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.
- Freshest Natural Ingredients
- Nostalgic Taste- We know how badly the South-East Asians studying, traveling or permanently living in the States are longing for home cuisine so we came with the solution to start supplying all the seasonings and spices that you used to have in your motherland.
- For gourmet food lovers- If you are a connoisseur of good food, this is a great opportunity for you to get acquainted with Asian cuisine with its unique and authentic flavors. We guarantee that the flavor that this seasoning will add to your dish will be unique, and make you want to try absolutely all the South-East Asian spices.
- Made in Indonesia
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 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 corn starch. Cap cai can be made as a 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.
