Cap Cai

2010 June 11

It is always nice when you have something healthy to crunch on the dining table. It also has been a long time since we had a proper serve of vegetable in our daily menu. My home members are not a big fan of vegetable and it is really hard to feed them with something healthy and nutritious, especially my toddler. This is another form of my effort toward healthy eating. My special something in this dish to attract my baby is quail egg, which I hope could make him want this dish even more.

Cap Cai is a common vegetable dish to serve at Indonesian Chinese dining table. It consists of various vegetable stir together and complemented with quail eggs or meatballs or chicken or meat. The sauce is slightly thickened with diluted corn flour at the end of cooking process. This is also one of the must dish which is always ordered by my grandparents when we dine out at Chinese restaurant.


  • 3 cloves of garlic, sliced
  • about 2 cups of cuts chinese cabbage
  • about 1 cup of sliced carrot
  • about 1/2 cup of snow peas
  • about 1 cup of cuts cauliflower
  • about 1/2 cup of cuts spring onion
  • 1/2 cup of water
  • 1 dozen of quail eggs, boiled and peeled
  • about 2 cups of meatballs
  • salt to taste
  • diluted corn flour to thicken the sauce
  • oil for stir frying


  1. Heat oil int the wok. Add in garlic and stir until the fragrance.
  2. Add in carrot and cauliflower and stir for 2 minutes.
  3. Add in chinese cabbage, snow peas, and meatballs and stir. Add salt and stir. Add water and stir.
  4. Now taste and when the taste is right, add quail eggs and spring onions and stir for another minute.
  5. Add diluted corn flour to thicken the sauce.

Cooking time (duration): 20

Culinary tradition: Chinese, Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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