Cap cai

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Cap cai
Cap Cai.JPG
Cap cai
AjanganMain course
Panggonan asalIndonesia
Tlatah utawa prajaNationwide in Indonesia, also popular in Southeast Asia
Hawa ajanganHot
Woworan pokokStir-fried vegetables
VariasiCap 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.

[ <span title="This claim needs references to reliable sources. (January 2020)">perlu rujukan</span> ]

Referensi[besut | besut sumber]

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