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Making Chicken Opor

Making Lontong

  • Rice, washed and drained 600.0 g
  • Banana Leaf, to wrap 20.0 pc

Making Liver Ampela Fried Sambal

  • Ampela liver, washed, drained and in thick slices 500.0 g
  • Tamarind, smear to the ampela liver, wash again 50.0 ml
  • Thin Coconut Milk 100.0 ml
  • Shallots, mashed 10.0 pc
  • Garlic, mashed 8.0 pc
  • Galangal, mashed 2.0 cm

Cooking Sayur Lodeh

  • Young jackfruit 500.0 g
  • Long beans, cut 3 cm 400.0 g
  • Eggplant, diced 3.0 pc
  • Melinjo leaves 50.0 g
  • Chayote, diced 150.0 g
  • Melinjo fruit 100.0 g
  • Baby corn, diced 500.0 g
  • Chili red, diced 50.0 g
  • Chili green, diced 50.0 g
  • Bay Leaves 6.0 pc
  • Rebon shrimp 30.0 g
  • Thick Coconut Milk 1500.0 ml
  • Thin Coconut Milk 1000.0 ml

Making Abing Spices

  • Coconut, roasted coconut sprouts and lime leaves until the oil comes out, set aside 1.0 pc
  • Lime Leaves 5.0 pc
  • Chicken eggs (boiled) 10.0 pc
  • Palm sugar, grated 50.0 g
  • Tofu medium size, fried 10.0 pc
  • Tamarind, squeezed with a little water 20.0 g

How to Make Lontong Cap Gomeh

  • Rice cake/lontong
  • Chicken opor
  • Sayur Lodeh
  • Liver Ampela Fried Sambal
  • Abing spice
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.