en.unionpedia.org

Cap cai, the Glossary

Cap cai, sometimes spelled cap cay, is the Hokkien-derived term for a popular Chinese Indonesian and Peranakan stir fried vegetable dish that originates from Fujian cuisine.^[1]

36 relations: Auricularia auricula-judae, Baby corn, Bakso, Beef, Cabbage, Carrot, Cauliflower, Chicken as food, China, Chinese cabbage, Chinese Indonesians, Chop suey, Classification of wine, Cuttlefish, Emperor of China, Fish as food, Fujian, Fujian cuisine, Garlic, Gizzard, Hokkien, Indonesia, Japchae, Leek, Leftovers, Liver (food), Napa cabbage, Onion, Oyster sauce, Peranakan cuisine, Shrimp and prawn as food, Southeast Asia, Soy sauce, Stir frying, Vegetarianism, Wok.
Indonesian Chinese cuisine
Vegetable dishes of Indonesia

Auricularia auricula-judae

Auricularia auricula-judae, commonly known as wood ear, jelly ear, or more historically, Jew's ear, is a species of fungus in the order Auriculariales.

See Cap cai and Auricularia auricula-judae

Baby corn

Baby corn (also known as young corn, cornlettes or baby sweetcorn) is a cereal grain taken from corn (maize) harvested early while the stalks are still small and immature.

See Cap cai and Baby corn

Bakso

Bakso or baso is an Indonesian meatball, or a meat paste made from beef surimi. Cap cai and Bakso are Indonesian Chinese cuisine.

See Cap cai and Bakso

Beef

Beef is the culinary name for meat from cattle (Bos taurus).

See Cap cai and Beef

Cabbage

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.

See Cap cai and Cabbage

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.

See Cap cai and Carrot

Cauliflower

Cauliflower is one of several vegetables cultivated from the species Brassica oleracea in the genus Brassica, which is in the Brassicaceae (or mustard) family.

See Cap cai and Cauliflower

Chicken as food

Chicken is the most common type of poultry in the world.

See Cap cai and Chicken as food

China

China, officially the People's Republic of China (PRC), is a country in East Asia.

See Cap cai and China

Chinese cabbage

Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) is either of two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).

See Cap cai and Chinese cabbage

Chinese Indonesians

Chinese Indonesians (Orang Tionghoa Indonesia), or simply Orang Tionghoa or Tionghoa, are Indonesians whose ancestors arrived from China at some stage in the last eight centuries.

See Cap cai and Chinese Indonesians

Chop suey

Chop suey (usually pronounced) is a dish from American Chinese cuisine and other forms of overseas Chinese cuisine, generally consisting of meat (usually chicken, pork, beef, shrimp or fish) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery, and bound in a starch-thickened sauce.

See Cap cai and Chop suey

Classification of wine

The classification of wine is based on various criteria including place of origin or appellation, vinification method and style, sweetness and vintage,J.

See Cap cai and Classification of wine

Cuttlefish

Cuttlefish, or cuttles, are marine molluscs of the order Sepiida.

See Cap cai and Cuttlefish

Emperor of China

Throughout Chinese history, "Emperor" was the superlative title held by the monarchs who ruled various imperial dynasties or Chinese empires.

See Cap cai and Emperor of China

Fish as food

Many species of fish are caught by humans and consumed as food in virtually all regions around the world.

See Cap cai and Fish as food

Fujian

Fujian is a province on the southeastern coast of China.

See Cap cai and Fujian

Fujian cuisine

Fujian cuisine or Fujianese cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou.

See Cap cai and Fujian cuisine

Garlic

Garlic (Allium sativum) is a species of bulbous flowering plant in the genus Allium.

See Cap cai and Garlic

Gizzard

The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (birds and other dinosaurs, crocodiles, alligators, pterosaurs), earthworms, some gastropods, some fish, and some crustaceans.

See Cap cai and Gizzard

Hokkien

Hokkien is a variety of the Southern Min languages, native to and originating from the Minnan region, in the southeastern part of Fujian in southeastern mainland China.

See Cap cai and Hokkien

Indonesia

Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania between the Indian and Pacific oceans.

See Cap cai and Indonesia

Japchae

Japchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Korean cuisine.

See Cap cai and Japchae

Leek

A leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum).

See Cap cai and Leek

Leftovers

Leftovers are surplus foods remaining unconsumed at the end of a meal, which may be put in containers with the intention of eating later.

See Cap cai and Leftovers

Liver (food)

The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal).

See Cap cai and Liver (food)

Napa cabbage

Napa cabbage (Brassica rapa subsp. pekinensis, or Brassica rapa Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine.

See Cap cai and Napa cabbage

Onion

An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.

See Cap cai and Onion

Oyster sauce

Oyster sauce describes a number of sauces made by cooking oysters.

See Cap cai and Oyster sauce

Peranakan cuisine

Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays.

See Cap cai and Peranakan cuisine

Shrimp and prawn as food

Shrimp and prawn are types of sea animals that are consumed worldwide.

See Cap cai and Shrimp and prawn as food

Southeast Asia

Southeast Asia is the geographical southeastern region of Asia, consisting of the regions that are situated south of China, east of the Indian subcontinent, and northwest of the Australian mainland, which is part of Oceania.

See Cap cai and Southeast Asia

Soy sauce

Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

See Cap cai and Soy sauce