Lontong Cap Gomeh

Ingredients
Making Chicken Opor
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Broiler Chickens, cut 10 1.0 pc
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Thick Coconut Milk 500.0 ml
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Water 2000.0 ml
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Oil 50.0 ml
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Bay Leaves 3.0 pc
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Red chilli, stir-fry and finely ground 80.0 g
Making Lontong
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Rice, washed and drained 600.0 g
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Banana Leaf, to wrap 20.0 pc
Making Liver Ampela Fried Sambal
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Ampela liver, washed, drained and in thick slices 500.0 g
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Tamarind, smear to the ampela liver, wash again 50.0 ml
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Thin Coconut Milk 100.0 ml
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Shallots, mashed 10.0 pc
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Garlic, mashed 8.0 pc
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Galangal, mashed 2.0 cm
Cooking Sayur Lodeh
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Young jackfruit 500.0 g
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Long beans, cut 3 cm 400.0 g
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Eggplant, diced 3.0 pc
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Melinjo leaves 50.0 g
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Chayote, diced 150.0 g
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Melinjo fruit 100.0 g
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Baby corn, diced 500.0 g
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Chili red, diced 50.0 g
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Chili green, diced 50.0 g
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Bay Leaves 6.0 pc
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Rebon shrimp 30.0 g
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Thick Coconut Milk 1500.0 ml
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Thin Coconut Milk 1000.0 ml
Making Abing Spices
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Coconut, roasted coconut sprouts and lime leaves until the oil comes out, set aside 1.0 pc
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Lime Leaves 5.0 pc
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Chicken eggs (boiled) 10.0 pc
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Palm sugar, grated 50.0 g
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Tofu medium size, fried 10.0 pc
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Tamarind, squeezed with a little water 20.0 g
How to Make Lontong Cap Gomeh
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Rice cake/lontong
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Chicken opor
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Sayur Lodeh
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Liver Ampela Fried Sambal
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Abing spice