Cap cai
 Cap cai | |
| Ajangan | Main course |
|---|---|
| Panggonan asal | Indonesia |
| Tlatah utawa praja | Nationwide in Indonesia, also popular in Southeast Asia |
| Hawa ajangan | Hot |
| Woworan pokok | Stir-fried vegetables |
| Variasi | Cap cai kuah (soupy) and Cap cai goreng (dry) |
 Buku masakan: Cap cai  Médhia: Cap cai | |
Cap cai, kadang dieja cap cay, ( Chinese ) yaiku istilah Hokkien - sing dienggo kanggo sajian sayuran goreng sing populer ing Cina sing asale saka masakan Fujian .[1] Macem-macem sayuran kaya ta kembang kol, kubis, kubis Tionghoa, kubis Napa, wortel, jagung bayi, jamur, lan bawang disigar lan digoreng ing wok kanthi minyak goreng lan banyu sing sithik. Bawang putih lan bawang bombay sing dicincang nganggo uyah, gula, kecap, ang ciu anggur masak Cina lan saus kerang ditambahake kanggo rasa. Saos cair kenthel nggunakake pati jagung.
Referensi
[besut | besut sumber]- ↑ Atiyah, Jeremy (2002). "Indonesia". Southeast Asia. London: Rough Guides. kc. 228. ISBN 978-1-85828-893-2.