Name: Lontong Cap Gomeh
Yield: 10
Ingredients: 1.0pc Broiler Chickens, cut 10; 500.0ml Thick Coconut Milk; 2000.0ml Water; 60.0g Royco Bumbu Kuning Serbaguna 600g; 20.0g Royco Bumbu Pelezat Rasa Ayam 460g; 50.0ml Oil; 3.0pc Bay Leaves; 80.0g Red chilli, stir-fry and finely ground; 600.0g Rice, washed and drained; 20.0pc Banana Leaf, to wrap; 500.0g Ampela liver, washed, drained and in thick slices; 50.0ml Tamarind, smear to the ampela liver, wash again; 100.0ml Thin Coconut Milk; 10.0pc Shallots, mashed; 8.0pc Garlic, mashed; 2.0cm Galangal, mashed; 30.0ml Bango Kecap Manis 1.52kg; 500.0g Young jackfruit; 400.0g Long beans, cut 3 cm; 3.0pc Eggplant, diced; 50.0g Melinjo leaves; 150.0g Chayote, diced; 100.0g Melinjo fruit; 500.0g Baby corn, diced; 50.0g Chili red, diced; 50.0g Chili green, diced; 6.0pc Bay Leaves; 30.0g Rebon shrimp; 1500.0ml Thick Coconut Milk; 1000.0ml Thin Coconut Milk

Lontong Cap Gomeh is a mixed-up of Indonesian cuisine from Chinese traditional dish, into Javanese cuisine. This dish is served with lontong, chicken opor, vegetable lodeh, fried liver sambal, pindang egg, beef abon, koya powder and pickle.

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Preparation

Making Chicken Opor
- Saute Royco Bumbu Dasar Ayam kuning, then add the chicken that has been cut, and red pepper milled.
- Sauté until the water comes out, put water and bay leaves.
- Add the coconut milk and Royco Pelezat Rasa Ayam.
- Check the flavor.
Making Lontong
- First prepare the banana leaves and cut into pieces and burn for a while.
- Rolled like lemper and tip pinned with leaf sticks.
- Put the rice into, just half of it, then pour the stick on the other end. Enter into the pan and enter the water until submerged.
- Boil for 5-6 hours duration, if the water is running low add hot water back. If the rice feels solid, signify it is cooked, then flush with cold boiled water to keep the banana leaves clean. Then place it sideways so that the water is completely drained.
Making Liver Ampela Fried Sambal
- Saute the grounded spice until fragrant, then add red chili and stir fry to change color, add galangal, bay leaves and liver ampela until soft.
- Add the thin coconut milk, Royco Pelezat Rasa Ayam, and Bango Kecap Manis.
- Add the bay leaves and galangal.
- Cook until the coconut thickens and ready to serve.
Cooking Sayur Lodeh
- Young jackfruit boiled with coconut milk until done.
- Then add the grounded spices, shrimp, bay leaves and galangal.
- Add in order of chayote, melinjo fruit, chili, eggplant, nuts and thick coconut milk.
- Cook until cooked and lift.
Making Abing Spices
- Combine all the ingredients above and cook into one, stirring occasionally.
- Cook until seasoning is thickened and absorbed by tofu and eggs.
- Add the bay leaves and galangal.
- Cook until the coconut thickens and ready to serve.
How to Make Lontong Cap Gomeh
- Arrange lontong on the plate.
- Pour chicken opor and sayur lodeh above lontong.
- Pour liver ampela fried sambal and abing seasoning.
- Lontong Cap Gomeh ready to serve.

Lontong Cap Gomeh

Ingredients

Lontong Cap Gomeh

Making Chicken Opor

Making Lontong

Making Liver Ampela Fried Sambal

Cooking Sayur Lodeh

Making Abing Spices

How to Make Lontong Cap Gomeh

Making Chicken Opor

Making Lontong

Making Liver Ampela Fried Sambal

Cooking Sayur Lodeh

Making Abing Spices

How to Make Lontong Cap Gomeh

Preparation

Making Chicken Opor

Making Lontong

Making Liver Ampela Fried Sambal

Cooking Sayur Lodeh

Making Abing Spices

How to Make Lontong Cap Gomeh

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