Course | Main course |
---|---|
Place of origin | China |
Region or state | Nationwide in Indonesia, also popular in Southeast Asia |
Serving temperature | Hot |
Main ingredients | Stir-fried mixed vegetables with broccoli, carrot and mushrooms |
Variations | Cap cai kuah (soupy) and Cap cai goreng (dry) |
Cap cai, sometimes spelled cap cay, (Chinese: 雜菜; pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; lit. 'mixed vegetables') is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir fried vegetable dish that originates from Fujian cuisine.[1]