Lemper is an Indonesian recipe prepared of glutinous rice filled with chicken, seafood or abon (meat floss). Glutinous rice roll with chicken or referred to as lemper ayam in Indonesia is among the greatest anytime foods.
They are healthy consumed at room temperature however also much better when they are warm. The meat filling is rumbled inside the rice, in a style just like an egg roll; this is in turn rolled and covered inside a banana leaf, oilpaper, plastic sheet or tinfoil to form a package all set for portioning. The brand may indicate otherwise it includes no gluten however is quite wealthy in starch. Food preparation glutinous rice is effortless even more so you can work with a rice cooker. I wish you appreciate this update and are influenced to use it in your home.
Ingredients:
• 1 cup (250 grams) shredded cooked chicken
• 1 pound (500 grams) ketan(glutinous rice)
• 3 1/4 cups coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon laos
• 1/2 teaspoon trasi (dried shrimp paste)
• 2 tablespoons vegetable oil
• 6 cloves garlic, minced
• 1 medium onion, chopped
• squares of banana leaves or aluminum foil
Instructions:
1. Soak rice over night in water.
2. Drain.
3. Bring in 3 glass coconut milk and cook on minimal heat for 15 mins or or up until coconut milk has been asbsorbed and rice is properly done.
4. Season chicken with salt and also pepper.
5. Heat up oil in a frying pan or big wok and brown the garlic and red onion till red onion is a little light brown.
6. Bring in ground spices and trasi and fry, whisking, for a moment longer, squashing the trasi with a wooden spoon.
7. Bring in chicken and fry for 2 mins
8. Include 1/4 mug coconut milk and simmer uncovered, on modest heat till nicely cooked and fairly dry.
9. Look at flavoring and bring in more salt and pepper if neccessary. Cool.
10. To create lemper: Get a big tbsp of rice and flatten on a piece of banana leaf or aluminium foil until part inch (12 mm) thick.
11. Place a big tsp of the filling in the center.
12. Wrap in the banana leaf and protect with a wooden toothpick or roll in the aluminum foil to form a nice parcel.
13. Continue the procedure.
14. Heat in modest (350ºF) stove for 15 mins.
Ingredients:
• 1 cup (250 grams) shredded cooked chicken
• 1 pound (500 grams) ketan(glutinous rice)
• 3 1/4 cups coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon laos
• 1/2 teaspoon trasi (dried shrimp paste)
• 2 tablespoons vegetable oil
• 6 cloves garlic, minced
• 1 medium onion, chopped
• squares of banana leaves or aluminum foil
Instructions:
1. Soak rice over night in water.
2. Drain.
3. Bring in 3 glass coconut milk and cook on minimal heat for 15 mins or or up until coconut milk has been asbsorbed and rice is properly done.
4. Season chicken with salt and also pepper.
5. Heat up oil in a frying pan or big wok and brown the garlic and red onion till red onion is a little light brown.
6. Bring in ground spices and trasi and fry, whisking, for a moment longer, squashing the trasi with a wooden spoon.
7. Bring in chicken and fry for 2 mins
8. Include 1/4 mug coconut milk and simmer uncovered, on modest heat till nicely cooked and fairly dry.
9. Look at flavoring and bring in more salt and pepper if neccessary. Cool.
10. To create lemper: Get a big tbsp of rice and flatten on a piece of banana leaf or aluminium foil until part inch (12 mm) thick.
11. Place a big tsp of the filling in the center.
12. Wrap in the banana leaf and protect with a wooden toothpick or roll in the aluminum foil to form a nice parcel.
13. Continue the procedure.
14. Heat in modest (350ºF) stove for 15 mins.
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