How To Make The Best Lontong Cap Go Meh for Chinese New Year
Course: Chinese New Year
Cuisine: Indonesian, Indonesian Chinese
Servings: 4-6 servings
Lontong or ketupat (rice cakes) are served with Javanese entrees and side dishes to make a lontong cap go meh. A popular peranakan food eaten by the Indonesian Chinese community as part of Chinese New Year cap go meh celebration.
I recommend making the lontong the day before because it needs to be cooled down before you can cut them
I also recommend making opor ayam the day before as the flavor is even better the next day
Side dishes you can prepare several days before:
Prepare the acar timun several days before (no more than one week before though). The bubuk koyah kedelai can be prepare several days or weeks before too as they can be kept up to 3 months in the fridge
On the day you plan to serve lontong cap go meh:
You just need to make sambal goreng kentang and sayur lodeh on the day you plan to serve this. It makes things more manageable and less hectic for you
How to serve lontong cap go meh:
Cut the rice cakes into squares and the size you prefer. Put about 4-5 rice cakes (depending on the size you cut) on a platter. Ladle the sayur lodeh with some veggies over. Add one piece of chicken, one or half of hard-boiled egg and spoon some of the broth over too. Top with some sambal goreng kentang. A spoonful of acar. Place few crackers on the side. Sprinkle on the bubuk koyah kedelai and bawang goreng on top.
You can serve additional acar, bubuk koyah kedelai, and prawn crackers on the side for your guests to add more if they want to
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