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Lontong Cap Go Meh
Lontong Cap Go Meh
Lontong Cap Go Meh is a traditional Indonesian dish that is often enjoyed during the Cap Go Meh festival, which marks the end of the Chinese New Year celebrations. Lontong refers to compressed rice cakes, while Cap Go Meh means the fifteenth night of the lunar year.
This delightful dish typically consists of lontong rice cakes served with various ingredients such as vegetables, tofu, tempeh, and sometimes meat or seafood. It is usually accompanied by a flavorful coconut-based curry called opor ayam or sayur lodeh.
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Ingredients
- 1 pound lontong rice cakes (available at Asian grocery stores)
- 1 pound chicken diced (or substitute with tofu or tempeh for a vegetarian/vegan option)
- 1 pound mixed vegetables (such as cabbage, carrots, green beans), cut into bite-sized pieces
- 1 can coconut milk (14 ounces)
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 small onion diced
- 2 tablespoons curry powder
- Salt and pepper to taste
Optional toppings:
- fried shallots
- red chilies sliced
- scallions chopped
Instructions
- Prepare the lontong rice cakes according to the package instructions. Cut them into bite-sized pieces and set aside.
- In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and diced onion, and sauté until fragrant and lightly browned.
- Add the diced chicken (or tofu/tempeh) to the pan and cook until it’s no longer pink and is slightly browned. If using tofu or tempeh, make sure to cook until lightly crispy.
- Add the mixed vegetables to the pan and stir-fry for a few minutes until they start to soften.
- In a separate bowl, mix the curry powder with a small amount of water to form a paste. Add this curry paste to the pan and stir well to coat the ingredients.
- Pour in the coconut milk and stir until well combined. Season with salt and pepper to taste.
- Reduce the heat to low and let the curry simmer for about 10-15 minutes, or until the flavors have melded together and the vegetables are tender.
- Serve the lontong rice cakes on a plate, then ladle the curry and vegetables on top. Garnish with fried shallots, sliced red chilies, and chopped scallions if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1013kcal (51%)Carbohydrates: 118g (39%)Protein: 35g (70%)Fat: 47g (72%)Saturated Fat: 27g (169%)Polyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 111mg (37%)Sodium: 188mg (8%)Potassium: 1157mg (33%)Fiber: 13g (54%)Sugar: 6g (7%)Vitamin A: 5877IU (118%)Vitamin C: 17mg (21%)Calcium: 89mg (9%)Iron: 6mg (33%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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