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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.
In Indonesia, especially among Betawi people, lontong usually served as lontong sayur, pieces of lontong served in coconut milk soup with shredded chayote, tempeh, tofu, hard-boiled egg, sambal, and kerupuk. [4] Lontong sayur is related and quite similar to Ketupat sayur and is a favourite breakfast menu next to bubur ayam and nasi uduk.
Lontong sayur (lit. vegetable rice cake) is an Indonesian traditional rice dish made of pieces of lontong served in coconut milk soup with shredded chayote, green bean, unripe jackfruit, tempeh, tofu, hard-boiled egg, sambal and krupuk.
Several variations exist, including sayur asem Jakarta (a version from the Betawi people of Jakarta), sayur asem kangkung (a version which includes water spinach), sayur asem ikan asin (includes salted fish, usually snakehead murrel), sayur asem talas (with taro and its leaves), and sayur asem kacang merah (consists of red beans and green beans in tamarind and beef stock).
Sayur sop is made up of carrot, cabbage, cauliflower, potato, tomato, broccoli, leek, mushroom, snap bean, macaroni and bakso or sausage, spiced with black pepper, garlic and shallot in chicken or beef broth. Fried shallots and celery can be added to sayur sop. Sayur sop is comfort food commonly served with steamed rice, tempeh and corn fritter.
Lontong topped with opor ayam, sayur lodeh, sambal goreng ati, pindang telur, koya powder, sambal, and krupuk Media: Lontong cap go meh Lontong cap go meh ( Javanese : ꦭꦺꦴꦤ꧀ꦛꦺꦴꦁꦕꦥ꧀ꦒꦺꦴꦩꦺꦃ , romanized: lonthong cap go mèh ) is a Chinese Indonesian take on traditional Indonesian dishes , more precisely Javanese ...
Nasi campur is a ubiquitous dish around Indonesia and as diverse as the Indonesian archipelago itself, with regional variations. [1] There is no exact rule, recipe, or definition of what makes nasi campur, since Indonesians and, by large, Southeast Asians commonly consume steamed rice, added with side dishes consisting of vegetables and meat.
Pecel ayam is made with chicken and coconut sauce cooked in salted tamarind water. The sauce requires grain coconut, garlic, onions, peanuts, cutchery, kaffir lime leaves, fried nutmeg, a sachet of shrimp paste and optionally for added spice, cayenne or chili. Basil leaf and lime juice may also be added. Sugar, salt, and MSG are also added. [2] [3]