Lontong Cap Go Meh is a crossbreed of traditional Chinese and Javanese culture. This dish includes rice cake prepared in banana leaves wrapper, served with opor ayam or a type of chicken curry, with other side dished like sayur lodeh, sambal goreng ati, pickles, boiled eggs, shredded beef, koya powder, chili and crackers.
Today, Lontong Cap Go Meh has actually ended up being so popular that it is being served anywhere and whenever, with absolutely nothing to do with the party of Cap Go Meh. There are 3 types curry/rendang: chicken curry, veggie curry, and spicy enjoy egg. Calmly spicy and wonderful.
Ingredients:
Sambal Goreng Ati Ampela:
� 200g chicken liver, boiled and cut into little pieces.
� 200g chicken gizzard, boiled and cut into little portions.
� 6 chilli paddy
� 1 lemongrass, cut into 3 and bruised.
� 4cm of galangal, bruised.
� 1/2 can of coconut milk.
� 6 cloves of garlic.
� 4 cloves of shallot.
� 1 Tbsp of brown sugar
� 1 tomato.
� 5 lime leaves.
� 5 potato, peeled, cut into portions, fried.
� salt.
� oil for sauteeing.
Chicken in thick coconut sauce (Opor Ayam):
� 3 entire chicken leg, cut into 4 each.
� 6 boiled eggs.
� 4 block of tofu, cut into 4 each, fry till half-cooked.
� 1 Tbsp of ground coriander.
� 1 tsp of ground cumin.
� 1 tsp of turmeric.
� 8 cloves of garlic.
� 4 Indonesian bay leaves.
� 1 lemongrass, cut into 3 and bruised.
� salt.
� sugar.
� 5 cloves of shallot.
� 5 candle nuts.
� 4cm of galangal, bruised.
� 1 can of coconut milk.
� water.
� oil for frying.
Seasoned Panfried Soy Sprinkle (Bubuk Kedele)
� 200g of panfried soybeans.
� 3 lime leaves.
� 3 chili paddy.
� 1 tsp of kencur (Kaempferia galangal.) powder.
� Salt (left out when salted soybean is utilized).
� Sugar.
Rice Cake (Lontong):
� 1.5 c of long grain rice for 1 plastic bag (4 bags) you ought to fill app. 1/3 of the plastic bag
� water (app. 3l).
� 3 pandan leaves.
� You might make use of heat resistant plastic or initially banana leaf.
Directions:
Rice Cake (Lontong):
1. Seal the plastic bags and make holes with toothpick to enable water to immerse into rice inside plastic bags.
2. Wash and drain each of the bag fulled of rice for 2 times.
3. Position them in a jumbo pot and fill the pot with water and boil it.
4. Remain to prepare for 2hours, turn around the bag throughout food preparation.
5. Drain off and keep them in a refrigerator overnightly.
6. Cut into little pieces to serve (warm up prior to serving).
Seasoned Panfried Soy Sprinkle (Bubuk Kedele):
1. Put all the active ingredients in a mixer, mix up until smooth.
Sambal Goreng Ati Ampela/Spicy Liver and Gizzard:
1. In a mixer crush garlic, shallot, chili, tomato till smooth.
2. Saute it together with lime leaves, lemongrass and galangal with oil till aromatic.
3. Include coconut milk and cook till truly actually thick and the water practically all vaporized.
4. Bring in salt and sugar to taste.
5. At last bring in the chicken gizzard, potato and liver, mix well and remain to prepare for another 2min.
Chicken in thick coconut sauce (Opor Ayam):
1. Put all spices in a mixer other than bay leaves, galangal, and lemongrass, mix till smooth.
2. Saute the smooth spices, bay leaves, galangal and lemongrass with a bit oil till great smelling.
3. Continue and include the chicken to prepare up until the chicken modification color.
4. Include coconut milk, water and stir periodically.
5. Taste it and adjust the taste with sugar and salt.
6. At last include the deep-fried tofu and egg.
Ways to serve:
1. To serve, put some warm cut rice dumpling in a plate. Pour some chicken in a thick coconut sauce, spicy liver and gizzard and at last sprinkle the soybean.
2. It is likewise advised to bring in some Indonesian crackers (krupuk) at the side.
Ingredients:
Sambal Goreng Ati Ampela:
� 200g chicken liver, boiled and cut into little pieces.
� 200g chicken gizzard, boiled and cut into little portions.
� 6 chilli paddy
� 1 lemongrass, cut into 3 and bruised.
� 4cm of galangal, bruised.
� 1/2 can of coconut milk.
� 6 cloves of garlic.
� 4 cloves of shallot.
� 1 Tbsp of brown sugar
� 1 tomato.
� 5 lime leaves.
� 5 potato, peeled, cut into portions, fried.
� salt.
� oil for sauteeing.
Chicken in thick coconut sauce (Opor Ayam):
� 3 entire chicken leg, cut into 4 each.
� 6 boiled eggs.
� 4 block of tofu, cut into 4 each, fry till half-cooked.
� 1 Tbsp of ground coriander.
� 1 tsp of ground cumin.
� 1 tsp of turmeric.
� 8 cloves of garlic.
� 4 Indonesian bay leaves.
� 1 lemongrass, cut into 3 and bruised.
� salt.
� sugar.
� 5 cloves of shallot.
� 5 candle nuts.
� 4cm of galangal, bruised.
� 1 can of coconut milk.
� water.
� oil for frying.
Seasoned Panfried Soy Sprinkle (Bubuk Kedele)
� 200g of panfried soybeans.
� 3 lime leaves.
� 3 chili paddy.
� 1 tsp of kencur (Kaempferia galangal.) powder.
� Salt (left out when salted soybean is utilized).
� Sugar.
Rice Cake (Lontong):
� 1.5 c of long grain rice for 1 plastic bag (4 bags) you ought to fill app. 1/3 of the plastic bag
� water (app. 3l).
� 3 pandan leaves.
� You might make use of heat resistant plastic or initially banana leaf.
Directions:
Rice Cake (Lontong):
1. Seal the plastic bags and make holes with toothpick to enable water to immerse into rice inside plastic bags.
2. Wash and drain each of the bag fulled of rice for 2 times.
3. Position them in a jumbo pot and fill the pot with water and boil it.
4. Remain to prepare for 2hours, turn around the bag throughout food preparation.
5. Drain off and keep them in a refrigerator overnightly.
6. Cut into little pieces to serve (warm up prior to serving).
Seasoned Panfried Soy Sprinkle (Bubuk Kedele):
1. Put all the active ingredients in a mixer, mix up until smooth.
Sambal Goreng Ati Ampela/Spicy Liver and Gizzard:
1. In a mixer crush garlic, shallot, chili, tomato till smooth.
2. Saute it together with lime leaves, lemongrass and galangal with oil till aromatic.
3. Include coconut milk and cook till truly actually thick and the water practically all vaporized.
4. Bring in salt and sugar to taste.
5. At last bring in the chicken gizzard, potato and liver, mix well and remain to prepare for another 2min.
Chicken in thick coconut sauce (Opor Ayam):
1. Put all spices in a mixer other than bay leaves, galangal, and lemongrass, mix till smooth.
2. Saute the smooth spices, bay leaves, galangal and lemongrass with a bit oil till great smelling.
3. Continue and include the chicken to prepare up until the chicken modification color.
4. Include coconut milk, water and stir periodically.
5. Taste it and adjust the taste with sugar and salt.
6. At last include the deep-fried tofu and egg.
Ways to serve:1. To serve, put some warm cut rice dumpling in a plate. Pour some chicken in a thick coconut sauce, spicy liver and gizzard and at last sprinkle the soybean.
2. It is likewise advised to bring in some Indonesian crackers (krupuk) at the side.
