How to Prepare Yummy Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables)

Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables). Cap Chay/ Indonesian Stir-fried Vegetable is a stir-fried medley vegetables with some meat and/or seafood with thick gravy. I love the thick glistening gravy (thanks to corn starch) that coats everything in that dish. I listed out the common vegetables, meat, and seafood used to make Indonesian cap.

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. Various vegetables such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushrooms. - Pad boong (thai / chinese stir fry vegetables). - Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables). - Chinese Sweet Corn and Cabbage Soup. - Chinese tea egg! Feel free to use any of the below tags. You can cook Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables) using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables)

1. Prepare 2 of carrot.
2. You need 2 of cabbage.
3. You need 100 gram of mushroom (i use button mushroom/champignon).
4. You need 2 of pokchoy (chinese cabbage).
5. Prepare 1 of frying beaten egg (optional).
6. You need 1 of garlic.
7. Prepare 1 tsp of black pepper.
8. It's of Sauce:.
9. Prepare 4 tbsp of oyster sauce.
10. Prepare 1 tsp of salt.
11. You need 1 tsp of buillon powder (optional).
12. It's 2 tbsp of flour.
13. It's 100 ml of water.
14. It's 3 tbsp of vegetable oil.

Click one to add it. indonesian. vegetables. stir. Sui Mi Ya Cai: Made from the stems of a variety of mustard plant that grows in Sichuan, it is dried, flavored, and fermented in a multistep process These three ingredients are what I call "flavor bombs", because all my simple stir fry dishes taste better if I add one of them to it. If you like a slightly spicy. Cap cai is term for a popular Chinese Indonesian stir fried vegetable dish that originates from Fuji an cuisine.

Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables) instructions

1. Wash all the vegetable ingredients.
2. Chop-chop pokcoy (chinese cabbage).
3. Chop-chop cabbage.
4. Chop-chop carrot and mushroom.
5. Chop-chop fried egg.
6. Heat pan and add vegetable oil and garlic and black pepper. Then stir fry carrot until cooked, add mushroom inside. Then stir fry. Add chopped cabbage, chinese cabbage and egg. Stir fry.
7. Add salt, buillon powder, oyster sauce then stir fry again.
8. Put flour in a glass then add water. Then disolve the flour. Then add it in frying pan. Then Stir fry all until cooked. Then test taste if you still need salt you can add it.
9. Serve it. We usually serve it with rice.

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. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Capcay Chinese Indonesian Stir Fry Vegetables. Tuhansia uusia ja laadukkaita kuvia joka päivä. Other common veggie dishes include urap-urap sayur (cooked veggies w/ spiced grated coconut), cap cay (stir-fried veggies) and sayur lodeh (a. Table of contents : - Chinese Food Special Soy Sauce (no cooking, mix mix only) - Chinese food - Soul Rolls (soul food egg rolls) - Pad boong (thai / chinese stir fry vegetables) - Chap-Chaai/Cap Cai (Indonesian Chinese Stir Fry Mixed Vegetables) - Chinese Sweet Corn and Cabbage Soup.