How To Make Special Lontong Cap Go Meh From BATIQA Hotel Karawang

Ilustrasi lontong cap go meh

Cap Go Meh marks the end of Chinese New Year celebrations, usually held on the 15th of the first lunar month or two weeks later. The celebration is traditionally accompanied by delicious dishes, one of which is Lontong Cap Go Meh, a fusion of Chinese and Javanese cuisine.

This dish features savory rice cakes (lontong) bathed in rich chicken opor, accompanied by vegetable lodeh, a spicy fried liver sambal, tangy pickles, pindang eggs, shredded beef, fragrant koya powder, fiery chili sauce, and crunchy crackers, creating a symphony of flavors and textures.

BATIQA Hotel Karawang is delighted to share its special Lontong Cap Go Meh recipe, perfect for enjoying with loved ones at home.

Ingredients:

Rice Cake:

500 grams rice
2 pandan leaves
1 tsp salt
Water

Chicken Opor:

1 free-range chicken, cut into pieces
3 bay leaves
2 lime leaves
1 lemongrass stalk, bruised
2 galangal segments, bruised
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp fried shallots
1 tsp granulated sugar
Salt to taste
Thick coconut milk to taste
Water

Fried Sambal:

200 grams shrimp, peeled and deveined
200 grams chicken livers, boiled and sliced
2 potatoes, boiled and diced
3 red onions, thinly sliced
2 cloves garlic, thinly sliced
1 red chili, thinly sliced
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp granulated sugar
Salt to taste
Cooking oil

Vegetables:

100 grams carrots, julienned
100 grams green beans, cut into pieces
100 grams chayote, julienned
Salt to taste
Water

Accompaniments:

Boiled eggs
Shredded beef
Koya powder (roasted grated coconut)
Shrimp crackers
Chili sauce

Instructions:

Making the Rice Cake:

Wash the rice thoroughly.
Combine the rice with pandan leaves, salt, and enough water.
Mix well and wrap the mixture in banana leaves.
Fold the banana leaves neatly and secure them with string.
Boil the rice cake for approximately 2 hours until cooked through.

Making the Chicken Opor:

Sauté the ground spices (shallots, garlic, chili, coriander, cumin) until fragrant.
Add the bay leaves, lime leaves, lemongrass, galangal, cinnamon, cloves, and nutmeg.
Sauté until the spices release their aroma.
Add the chicken, stir well, and cook until the chicken changes color.
Pour in the thick coconut milk and enough water.
Simmer the opor over low heat until the chicken is tender and the sauce thickens.
Season with sugar and salt to taste.

Making the Fried Sambal:

Heat the cooking oil.
Sauté the red onion and garlic until fragrant.
Add the shrimp, chicken livers, and potatoes.
Stir well and cook until the shrimp are opaque.
Season with ground coriander, cumin, sugar, and salt to taste.
Cook until everything is cooked through.

Making the Vegetables:

Boil the carrots, green beans, and chayote with enough water and a pinch of salt.
Cook until the vegetables are tender and drain.

Presentation:

Arrange the rice cake on plates.
Spoon the chicken opor over the rice cake.
Add the fried sambal, vegetables, boiled eggs, shredded beef, koya powder, crackers, and chili sauce.
Serve the Lontong Cap Go Meh warm.

Tips :

Use fresh coconut milk for a richer opor flavor.
Sauté the opor spices thoroughly for deeper flavor.
Adjust the spiciness of the fried chili sauce according to your taste.

Enjoy the delicious Lontong Cap Go Meh Style from BATIQA Hotel Karawang with your beloved family.

Happy cooking!

How To Make Special Lontong Cap Go Meh From BATIQA Hotel Karawang

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