Lontong Cap Go Meh Platter

Ingredients

For Lontong (Compressed Rice Cakes):

• 500g uncooked rice
• Water (approx. 2-3 times the volume of rice)
• Banana leaves or special plastic casings for lontong (optional)

For Opor Ayam (Chicken in Coconut Milk):

• 1 whole chicken, cut into 8-10 pieces
• 1.5 liters thick coconut milk
• 2 stalks lemongrass, bruised
• 3 cm galangal, bruised
• 4 kaffir lime leaves
• 2 bay leaves
• 2 tbsp cooking oil
• Salt and sugar to taste
• Ground Spices:
  • 10 shallots
  • 6 cloves garlic
  • 3 cm fresh turmeric
  • 4 candlenuts, toasted
  • 1 tbsp coriander seeds, roasted
  • 1 tsp cumin, roasted
  • 1/2 tsp white pepper

For Sayur Labu Siam (Chayote in Coconut Milk):

• 2 medium chayotes, peeled and julienned
• 750 ml medium thick coconut milk
• 1 stalk lemongrass, bruised
• 2 cm galangal, bruised
• 3 kaffir lime leaves
• 1 bay leaf
• 1 tbsp cooking oil
• Salt and sugar to taste
• Ground Spices:
  • 6 shallots
  • 3 cloves garlic
  • 3 red chilies (adjust to taste)
  • 2 candlenuts, toasted

For Sambal Goreng Ati (Spicy Stir-fried Chicken Liver/Gizzard):

• 250g chicken liver and gizzard, cleaned and boiled until tender, then diced
• 2 medium potatoes, peeled, diced, and fried until golden (optional)
• 200 ml thick coconut milk
• 1 stalk lemongrass, bruised
• 2 cm galangal, bruised
• 2 kaffir lime leaves
• 1 bay leaf
• 1 tbsp tamarind paste, dissolved in a little water
• 2 tbsp cooking oil
• Salt and sugar to taste
• Ground Spices:
  • 8 red chilies (adjust to taste)
  • 6 shallots
  • 3 cloves garlic
  • 2 candlenuts, toasted

For Telur Balado (Spicy Hard-boiled Eggs):

• 6 hard-boiled eggs, peeled (optionally fried lightly until skin crisps)
• 2 tbsp cooking oil
• Salt and sugar to taste
• Ground Spices:
  • 10 red chilies (adjust to taste)
  • 5 shallots
  • 3 cloves garlic
  • 1 medium tomato

For Garnish & Toppings:

• Koya (powdered shrimp crackers or dried coconut floss/serundeng)
• Fried shallots
• Kerupuk (shrimp crackers or emping)
• Sambal (chili paste, if desired for extra heat)

Instructions

1. Prepare Lontong:

   1. Wash rice thoroughly until water runs clear.
   2. If using banana leaves, roll them into cones or cylinders, fill with rice about 1/3 full. Secure with toothpicks. If using plastic casings, fill 1/3 full.
   3. Arrange the lontong in a large pot, cover with plenty of water.
   4. Boil for 2-4 hours, continuously adding hot water to keep lontong submerged, until they are firm and dense.
   5. Remove from water, drain, and let cool completely. Cut into desired pieces just before serving.

2. Prepare Opor Ayam:

   1. Heat cooking oil in a pot over medium heat. Sauté ground spices until fragrant and cooked through.
   2. Add bruised lemongrass, galangal, kaffir lime leaves, and bay leaves. Stir-fry briefly.
   3. Add chicken pieces and stir until chicken changes color.
   4. Pour in coconut milk. Bring to a boil, then reduce heat and simmer, stirring occasionally, until chicken is cooked through and sauce thickens slightly.
   5. Season with salt and sugar to taste. Set aside.

3. Prepare Sayur Labu Siam:

   1. Heat cooking oil in a pot over medium heat. Sauté ground spices until fragrant.
   2. Add bruised lemongrass, galangal, kaffir lime leaves, and bay leaf. Stir-fry briefly.
   3. Add julienned chayote and stir-fry for a few minutes.
   4. Pour in coconut milk. Bring to a boil, then reduce heat and simmer until chayote is tender and sauce thickens slightly.
   5. Season with salt and sugar to taste. Set aside.

4. Prepare Sambal Goreng Ati:

   1. Heat cooking oil in a wok or large pan. Sauté ground spices until fragrant and cooked through.
   2. Add bruised lemongrass, galangal, kaffir lime leaves, and bay leaf. Stir-fry briefly.
   3. Add diced chicken liver and gizzard (and fried potatoes, if using). Mix well.
   4. Pour in coconut milk and tamarind paste solution. Bring to a simmer.
   5. Cook until the sauce thickens and almost dries out. Season with salt and sugar. Set aside.

5. Prepare Telur Balado:

   1. Heat cooking oil in a pan. Sauté ground spices until fragrant and cooked through.
   2. Add hard-boiled eggs (if desired, lightly fry them before adding to the sambal).
   3. Stir gently to coat the eggs with the sambal. Cook for a few minutes to let the flavors meld.
   4. Season with salt and sugar. Set aside.

6. Assemble Lontong Cap Go Meh:

   1. Arrange slices of lontong on a serving plate.
   2. Spoon generous portions of Opor Ayam, Sayur Labu Siam, Sambal Goreng Ati, and Telur Balado around and over the lontong.
   3. Garnish with Koya and fried shallots. Serve immediately with kerupuk and optional sambal.