{"id":10424,"date":"2024-02-22T17:40:45","date_gmt":"2024-02-22T10:40:45","guid":{"rendered":"https:\/\/nico.co.id\/?p=10424"},"modified":"2024-02-22T17:40:45","modified_gmt":"2024-02-22T10:40:45","slug":"lontong-cap-go-meh","status":"publish","type":"post","link":"https:\/\/nico.co.id\/en\/recipe\/lontong-cap-go-meh\/","title":{"rendered":"Lontong Cap Go Meh"},"content":{"rendered":"<p>Cap Go Meh means &#8220;fifteen&#8221;, marking the fifteenth day or the end of the Lunar New Year celebration. Lontong cap go meh itself symbolizes the inculturation between Chinese and Central Javanese cultures.<\/p>\n<p>Check out this lontong cap go meh recipe using MamaKoKo coconut cream for a more savory taste to enjoy with your family.<\/p>\n<p>Banana leaf rice cake ingredients<\/p>\n<ul>\n<li>300gr of fluffy rice<\/li>\n<li>250ml water<\/li>\n<li>4 pcs MamaKoKo coconut cream<\/li>\n<li>6 pieces of orange leaves<\/li>\n<li>10 pieces banana leaves<\/li>\n<\/ul>\n<p>How to make<\/p>\n<ol>\n<li>Wash the rice as usual, then drain the water<\/li>\n<li>Put the rice in a pot, pour water, MamaKoKo coconut cream and lime leaves. Don&#8217;t forget to add a little salt to make the rice cake taste more savory<\/li>\n<li>Cook the rice over medium heat until the water is absorbed into the rice<\/li>\n<li>Take a piece of banana leaf, then put the cooked rice into the leaf about three tablespoons<\/li>\n<li>Roll the banana leaf over heat and pin both sides with a stick<\/li>\n<li>Prepare a steamer and add enough water. Steam the rice cake for about 1 hour. Can also be boiled in boiling water for about 2 hours<\/li>\n<li>When the rice cake is cooked, remove and drain<\/li>\n<\/ol>\n<p>Chicken opor ingredients<\/p>\n<ul>\n<li>1 chicken (cut into 12 pieces)<\/li>\n<\/ul>\n<p>Seasoning<\/p>\n<ul>\n<li>5 cloves of garlic<\/li>\n<li>8 cloves of shallots<\/li>\n<li>3 candlenuts<\/li>\n<li>1 tsp pepper<\/li>\n<li>1 tsp coriander<\/li>\n<li>1 ginger segment<\/li>\n<li>1 turmeric segment<\/li>\n<li>2 lemongrass stalks<\/li>\n<li>1 galangal segment<\/li>\n<li>4 bay leaves<\/li>\n<li>4 lime leaves<\/li>\n<li>5 pcs MamaKoKo coconut cream<\/li>\n<li>Salt, flavoring and sugar to taste<\/li>\n<li>1 tbsp chicken stock powder<\/li>\n<\/ul>\n<p>How to make<\/p>\n<ol>\n<li>Clean the chicken meat with running water, then boil with water until cooked. Drain<\/li>\n<li>Grind spices such as shallots, garlic, candlenut, pepper, coriander, ginger, and turmeric<\/li>\n<li>Saute the seasonings that have been pureed with a little oil. Saute until fragrant, then add 400ml of water<\/li>\n<li>Add lime leaves, bay leaves, galangal, lemongrass, salt, flavoring sugar, and chicken stock powder<\/li>\n<li>Add chicken and cook until boiling<\/li>\n<li>Add MamaKoKo coconut cream, stir until well combined. Cook until boiling and taste the flavor<\/li>\n<li>If the flavor is right, add fried onions to make it more delicious<\/li>\n<li>Chicken opor is ready to serve<\/li>\n<\/ol>\n<p>Ingredients for spicy liver meat with potatoes<\/p>\n<ul>\n<li>400gr beef liver<\/li>\n<li>2 potatoes, diced and fried<\/li>\n<li>1 pcs MamaKoKo coconut cream<\/li>\n<\/ul>\n<p>Seasoning<\/p>\n<p>Boiled Spices<\/p>\n<ul>\n<li>2 orange leaves<\/li>\n<li>2 bay leaves<\/li>\n<\/ul>\n<p>Ground Spices<\/p>\n<ul>\n<li>3 cloves garlic<\/li>\n<li>5 cloves shallot<\/li>\n<li>4 large red chillies<\/li>\n<li>4 cayenne pepper<\/li>\n<li>2 candlenuts<\/li>\n<li>1 tbsp brown sugar<\/li>\n<li>1 tsp shrimp paste<\/li>\n<li>Salt and stock powder to taste<\/li>\n<\/ul>\n<p>How to make<\/p>\n<ol>\n<li>Boil the beef liver with bay leaves, lime leaves and a pinch of salt. Boil the beef liver until cooked. Drain and cut into cubes<\/li>\n<li>Saut\u00e9 spice paste with enough oil<\/li>\n<li>Add all the whole spices, saute until the spices are cooked<\/li>\n<li>Add beef liver, potatoes and pour in MamaKoKo coconut cream<\/li>\n<li>Add brown sugar, salt, and broth powder to taste<\/li>\n<li>Cook until the coconut cream runs out and the spices are absorbed, then remove from heat<\/li>\n<\/ol>\n<p>Bamboo shoot vegetable soup ingredients<\/p>\n<ul>\n<li>1 bamboo shoot (sliced lengthwise or to taste)<\/li>\n<\/ul>\n<p>Seasoning<\/p>\n<ul>\n<li>4 cloves of garlic<\/li>\n<li>6 cloves shallot<\/li>\n<li>6 pieces cayenne pepper<\/li>\n<li>3cm turmeric<\/li>\n<li>Salt to taste<\/li>\n<li>Flavoring to taste (if you like)<\/li>\n<li>Sugar to taste<\/li>\n<li>1 packet chicken broth<\/li>\n<li>3cm galangal (crushed)<\/li>\n<li>3 bay leaves<\/li>\n<li>3 pcs MamaKoKo coconut cream<\/li>\n<li>1 handful of black eyed-peas (washed)<\/li>\n<\/ul>\n<p>How to make<\/p>\n<ol>\n<li>Clean the bamboo shoots that have been sliced, then boil until tender and then drain.<\/li>\n<li>Boil the black eyed-peas with 400ml of water<\/li>\n<li>Fry spices such as shallots, garlic, chili and turmeric<\/li>\n<li>If it is cooked, grind the spices by mixing sugar and salt<\/li>\n<li>Put the spices into the boiling black eyed-peas<\/li>\n<li>Also add bay leaves, galangal, chicken broth and flavoring<\/li>\n<li>Add bamboo shoots and stir until smooth<\/li>\n<li>Add MamaKoKo coconut cream. Stir and cook until boiling<\/li>\n<\/ol>\n<p>Koya ingredients<\/p>\n<ul>\n<li>3 cloves of garlic<\/li>\n<li>6 pieces of shrimp crackers<\/li>\n<li>2 orange leaves (optional to make koya more fragrant)<\/li>\n<\/ul>\n<p>How to make<\/p>\n<ol>\n<li>Fry the prawn crackers until they bloom, drain well<\/li>\n<li>Thinly slice garlic and fry together with lime leaves. Once dry, remove from heat<\/li>\n<li>Remove the bones from the lime leaves, squeeze or grind them briefly until smooth<\/li>\n<li>Puree all ingredients until well blended, using a mortar, blender or food processor<\/li>\n<\/ol>\n<p>Lontong cap go meh plating<\/p>\n<ol>\n<li>Arrange lontong slices in a bowl or plate<\/li>\n<li>Pour the chicken opor<\/li>\n<li>Add bamboo shoots, sambal goreng hati, boiled egg, koya and sambal and petis to taste. Serve.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Cap Go Meh means &#8220;fifteen&#8221;, marking the fifteenth day or the end of the Lunar New Year celebration. Lontong cap<\/p>\n","protected":false},"author":3,"featured_media":10422,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[50,48],"tags":[52],"class_list":["post-10424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipe","tag-mamakoko-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lontong Cap Go Meh - NICO<\/title>\n<meta name=\"description\" content=\"Easy recipe for lontong cap go meh using MamaKoKo coconut crean . 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