Cap Cai (old spelling Tjap Tjay) is a beloved Chinese-Indonesian stir-fry dish that translates to “mixed vegetables” from Hokkien. Brought to Indonesia by early Hokkien immigrants from China’s Fujian province, Cap Cai has its roots in Chinese imperial kitchen traditions, where the use of seasonal vegetables was common. As Chinese settlers made their way to Indonesia, they adapted their cooking to local ingredients, making Cap Cai a perfect example of Chinese-Indonesian fusion.
The dish became a staple due to the abundance of local vegetables and the scarcity of meat in the early days of settlement. Over time, Cap Cai evolved into a versatile comfort food, enjoyed in both its soupy (cap cai kuah) and dry (cap cai goreng) forms. It remains a hearty, umami-rich favorite, often served on rijsttafel menus and in nostalgic Indo kitchens, embodying a blend of Chinese culinary methods and Indonesian flavors.
Indo Influence:
• Became popular in the Netherlands due to Indo-Dutch migration.
• Found in many Chinese-Indonesian (Chinees-Indisch) restaurants across the Netherlands.
Here is an Indische cap cai like the kind you used to get at our restaurant Djokja in Amsterdam — richly filled, slightly deeper in flavor, with a classic mix of vegetables, meats, and a lightly thickened sauce. Savory, full of umami and nostalgia.
Ingredients
Vegetables
½ head of cauliflower, cut into small florets
2 carrots, sliced diagonally
1 handful of snow peas or sugar snap peas
½ head of Napa cabbage or white cabbage, shredded
1 leek, sliced into rings
1 small onion, thinly sliced
¼ cup bamboo shoots (drained)
1 handful of bean sprouts (optional)
4 mushrooms, sliced
Meat and seafood
3.5 oz (100 g) chicken breast, cut into strips
3.5 oz (100 g) peeled shrimp
3 slices of ham, cut into strips
3.5 oz (100 g) ground pork or ground shrimp (for meatballs)
2 cloves garlic, finely chopped
For the sauce
3 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon salty soy sauce (ketjap asin)
1 teaspoon sesame oil (optional)
½ teaspoon sugar
1 cup (250 ml) chicken broth
1 teaspoon cornstarch + 1 tablespoon water (to thicken)
Freshly ground black pepper
Other
3 tablespoons oil (vegetable or peanut oil)
Salt to taste
Instructions
1. Mix the ground pork or shrimp with a pinch of salt, pepper, garlic, and a bit of cornstarch. Roll into small balls and pan-fry them in oil until browned. Set aside.
2. Heat 1 tablespoon of oil in a wok. Stir-fry the chicken strips until cooked through. Add the shrimp and cook briefly. Remove from pan and set aside.
3. Add more oil to the pan. Sauté the onion and garlic briefly. Add the harder vegetables: carrot, cauliflower, and cabbage. Stir-fry for 2–3 minutes. Then add the leek, bamboo shoots, mushrooms, and snow peas. Stir-fry for another 2 minutes. Add the bean sprouts last and stir briefly.
4. Pour in the chicken broth and add the oyster sauce, soy sauce, sesame oil, and sugar. Let simmer for 2–3 minutes.
5. Add the cooked chicken, shrimp, ham strips, and meatballs to the pan. Stir to combine and heat through.
6. Mix cornstarch and water into a slurry and stir into the pan. Cook until the sauce thickens slightly. Season to taste with salt and pepper.
7. Serve immediately, optionally garnished with strips of omelet or crispy fried shallots. Great with steamed white rice.
Try another star out of the Chinese Indonesian kitchen: Fu Yung Hai.
