Cap Go Meh is a dialect of Hokkien which means Cap is ten, Go is five, and Meh is night. So, in terms of Cap Go Meh is the fifteenth night of the first month. The term Cap Go Meh is generally used by the Chinese community in Indonesia and Malaysia, while the Chinese call Cap Go Meh the Lantern Festival. The celebration begins with prayers at the temple, followed by a procession of gongs and cymbals, lion dance performances and traditional Chinese performances. Cap Go Meh is one of the biggest celebrations in Indonesia, usually each region has its own culture to celebrate Cap Go Meh. This is because the Cap Go Meh tradition has experienced local cultural acculturation.

Get to know Cap Go Meh and its traditions

One of the obligatory dishes during the Cap Go Meh celebration is Lontong Cap Go Meh. As the shape of the rice cake is long, it means longevity. In addition, each filling also has its own meaning. Among them are  

• Chicken Opor 

In Chinese culture, chicken is believed to be a symbol of good luck. So Opor ayam means welfare, prosperity, and family warmth. 

• Sambal Goreng Ati 

Liver means sincerity, so this dish symbolizes the courage to face life's challenges. 

• Egg Pindang/Boiled Egg 

Eggs have the meaning of birth or a good start. Its perfectly round shape symbolizes harmony and perfection. 

• Sayur Lodeh 

Sayur Lodeh dishes are usually made from a variety of ingredients that blend together, so it has a meaning of harmony. 

• Crispy Tempeh 

Dried or Crispy tempeh represents simplicity. 

• Crackers 

Finally, crackers are a complementary flavor that symbolizes luck and happiness.

Ingredients, Techniques, and Secrets of Making Lontong Cap Gomeh

Lontong
Ingredients:

• Rice
• Banana leaves for wrapping

Technique:

1. Wash the rice thoroughly, then soak it for 1–2 hours.
2. Wrap the rice tightly with banana leaves, ensuring a firm roll to maintain its shape.
3. Boil in boiling water for 4–5 hours until fully cooked.

Secret Tip:

• Use fresh banana leaves for a distinctive fragrant aroma.
• Add a pinch of salt to the boiling water for a more savory taste.

Opor Ayam (Chicken in Coconut Milk)
Ingredients:

• Chicken
• Coconut milk
• Opor seasoning (garlic, shallots, coriander, turmeric, ginger, galangal, lemongrass, bay leaves)

Technique:

1. Sauté the ground spices until fragrant.
2. Add the chicken and stir until well-coated with spices.
3. Pour in the coconut milk and cook over low heat until the chicken is tender and the sauce thickens.

Secret Tip:

• Use fresh coconut milk for an authentic taste.
• Cook over low heat to allow the spices to infuse thoroughly and prevent the coconut milk from breaking.

Sambal Goreng Ati (Spicy Stir-Fried Liver)
Ingredients:

• Beef or chicken liver
• Potatoes
• Coconut milk
• Red chili
• Garlic
• Shallots
• Kaffir lime leaves
• Sugar
• Salt

Technique:

1. Fry the potatoes until golden brown.
2. Boil the liver, dice it, then sauté with ground spices until cooked.
3. Add the potatoes, coconut milk, and kaffir lime leaves, and simmer until the flavors are absorbed.

Secret Tip:

• Use fresh liver to avoid any off-putting smell.
• Incorporate palm sugar for a richer, complex sweetness.

Telur Pindang (Marbled Eggs)
Ingredients:

• Chicken eggs
• Teak leaves or tea
• Soy sauce
• Salt
• Spices (bay leaves, lemongrass, cinnamon)

Technique:

1. Boil the eggs until cooked, then gently crack the shells.
2. Reboil the eggs in spiced water until the color is evenly distributed and the eggs absorb the flavors.

Secret Tip:

• Let the eggs soak overnight for a more intense flavor.

Sayur Lodeh (Vegetable Coconut Milk Soup)
Ingredients:

• Chayote
• Long beans
• Eggplant
• Tofu and tempeh
• Coconut milk
• Lodeh spices (shallots, garlic, chili, aromatic ginger, shrimp paste)

Technique:

• Sauté the spices until fragrant.
• Add the vegetables and coconut milk, and cook over low heat.
• Stir gently to prevent the coconut milk from curdling.

Secret Tip:

• Add aromatic ginger for a signature Nusantara flavor.
• Avoid overcooking the vegetables to retain their crunchy texture.

Kering Tempe (Crispy Sweet Tempeh)
Ingredients:

• Tempeh
• Chili
• Palm sugar
• Garlic and shallots

Technique:

1. Cut the tempeh into small pieces and fry until crispy.
2. Sauté the ground spices, then add palm sugar until thickened.
3. Mix the fried tempeh with the spice mixture and stir until evenly coated.

Secret Tip:

• Ensure the tempeh is thoroughly fried for better shelf life.