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Cap cai
 |
 Cap cai | |
| 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]
- ^ Atiyah, Jeremy (2002). "Indonesia". Southeast Asia. London: Rough Guides. p. 228. ISBN 978-1-85828-893-2.
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