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Cap Cai with Eggs


This is not a typical Malay dish. It was probably influenced by the Chinese Peranakan. If you want something quick and healthy, give it a try! 🙂

You can now learn this authentic traditional recipe from the expert herself, Datin Hamidah Abdul Hamid. Thanks to Johor Corporation for making this video possible.

This recipe is taken from the Johor Palate: Tanjung Puteri Recipes book written by Datin Kalsom Taib & Datin Hamidah. The book won “Best in the World” in the Culinary Heritage Category at the World Cookbook Fair – Gourmand International – Gourmand Awards 2015

Get the copy of the book here:


50 g dried bean curd sheet (taufucuk)
50 g kim ciam (dried lily buds)
50 g cloud ear fungus
2 potatoes
1 small onion
200 g shrimp
½ tsp pepper
Salt to taste
3 cups water

2 tbsp cooking oil

Grind to a fine paste

50 g dried shrimps
7 shallots, chopped
3 cloves garlic,chopped
3 cm ginger,chopped
¾ cup preserved fermented soya bean paste (tauchu)

50 g glass noodles (so’hun)
2-3 eggs

3 stalks spring onion, chopped
3 springs flat parsley, chopped
Crispy fried shallots

1. Heat the oil in a pan and saute the spice paste until pale golden. Add water and all the ingredients to be boiled.
2. Bring to the boil on medium heat. Reduce the heat and further boil until the potatoes are cooked and the soup is well combined.
3. Gently stir in the glass noodles.
4. Reduce the head and break the eggs into the pot, one at the time. Do not stir. Cover the pot and allow the eggs to cook.
5. Sprinkle spring onion, flat parsley and fried shallots on the dish before serving.

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