KOMPAS.com – The Cap Go Meh celebration was enlivened by eating with family, one of which enjoyed the Lontong Cap Go Meh.
You can make spicy pumpkin lodeh vegetables with red onions, garlic, candlenut, shrimp paste, salt, red chili, galangal, bay leaves, dried shrimp and green chili.
Lontong Cap Go Meh can be served with pumpkin lodeh vegetables, chicken opor, pindang eggs, pickles, and powder.
Check out the following lodeh lodeh pumpkin recipe, quoted from the book “Lontong and Ketupat Menu” (2020) by Lily T. Erwin published by PT Gramedia Pustaka Utama.
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Material:
- 200 grams of chayote, peeled, cut into cubes, and washing
- 100 grams of purple eggplant, cut with a thickness of 2 cm and then soak the water
- 100 grams of long beans, cut 5 cm
- 50 grams of melinjo
- 50 grams of melinjo leaves
- 600 ml of coconut milk
Softened seasoning:
- 3 tablespoons of onion, sliced
- 1 tablespoon garlic, sliced
- 3 grains of hazelnut
- 1 teaspoon shrimp paste
- 1 tablespoon salt
Other seasonings:
- 3 green chili, sliced sliced
- 1 red chili. Iris SERONG
- 1 Iris Galangal
- 2 bay leaves
- 1 tablespoon of dried shrimp, soak hot water
- 1 tomato, cut into 4 parts
Also read:
How to make spicy chayote pumpkin lodeh:
- Boil the coconut milk and spices in the symbil pan stir until it boils.
- Add galangal, bay leaves, keirng shrimp, chayote, melinjo, and long beans cooked until the vegetables are tender.
- Add red chili, green chili, eggplant and melinjo leaves, cook again until the eggplant and melinjo leaves are cooked and the spices are absorbed. Lift.
- Serve with rice and chili sauce.
