Lemper Ayam ala Mon Ami (Sticky Rice Wrapped in Banana Leaves)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Bahan Ketan:

• 800 gr Ketan putih-rendam 2 jam & tiriskan

• 2 Pandan, 3 Daun salam, 650 ml Santan

• 3 st Garam, 2 Sereh-potong 3-geprek, Air

Bahan Isi:

• 500 gr Ayam-rebus & suwir2, ½ sm Air asam

• 3 Daun salam, 4 Daun jeruk, 200 ml Santan

Haluskan utk Isi:

• 5 Bawang merah, 3 Bawang putih, 1½ st Garam

• 1 sm Ketumbar, 3 Kemiri-sangrai, 2½ st Gula

• 1 st Jintan-sangrai

Bahan lain:

• Daun Pisang, 2 sm Minyak

Cara membuat

• Ketan: * Cara konvensional: Kukus ketan dng pandan ½ matang. Angkat. Rebus santan dng salam, sereh & garam. Mskkan ketan, aroni di api kcl sambil diaduk hingga santan habis terhisap. Kukus hingga matang. * Dng Rice Cooker: Mskkan semua bhn ketan, tambahi air secukupnya, masak. Aduk2, buang daun2 & sereh. Bila ketan blm masak, tambahkan lagi sedikit air & masak.

• Isi: Tumis bumbu halus. Mskkan santan, ayam, salam, daun jeruk, air asam, masak hingga santan habis. Angkat dan buang daun2annya.

• Taruh ketan setebal 1 cm di loyang persegi/cetakan, ratakan. Taruh isian di atasnya, tutup dng ketan setebal 1 cm lagi. Padatkan & potong sesuai selera. Ulang prosedur sampai ketan habis (jadi ± 30 bh).

• Potong2 daun pisang uk. 18X 27 cm. Bungkus tiap potongan ketan dng daun pisang. Kukus 10 mnt. Lebih enak & wangi bila dibakar sebentar di atas api setlh dikukus.

Ingredients

Sticky rice ingredients:

• 800 gr Sticky Rice, 3 Bay leaves, 3 tsp Salt

• 650 ml Coconut milk, 2 Pandan leaves, Water

• 2 Lemongrass-cut each into 3 & bruised

Stuffing ingredients:

• 500 gr Chicken-boiled & shredded, 3 Bay leaves

• 4 Kaffir lime leaves, ½ tbsp Tamarind juice

• 200 ml Coconut milk

Grind into a paste:

• 5 Shallots, 3 Garlic cloves, 2½ tsp Sugar

• 3 Candlenuts-roasted, 1 tbsp Coriander

• 1 tsp Cumin-toasted, 1½ tsp Salt

Other ingredients:

• Banana leaves, 2 tbsp Frying oil

Directions

• Sticky Rice: Soaked rice for 2 hours; then drained them. You can cook the rice in a conventional way or with a rice cooker. * Conventional: Steam the rice & pandan until half cooked. Set aside. Boil coconut milk with the bay leaves, lemongrass & salt. Reduce the heat to low; add in sticky rice; stirring constantly until the liquid sucked out by the rice. Steam the rice until it cooked. * With Rice Cooker: Put all of the sticky rice ingredients into a rice cooker; add enough water & cook it. Stir the rice well; discard all leaves & lemongrass. If the sticky rice has not been really cooked, add little bit water & cook again for a while.

• Stuffing ingredients: Sauté the spices paste. Stir in coconut milk, chicken, bay leaves, lime leaves & tamarind juice. Cook until the coconut milk runs out. Discard all leaves.

• Place & press sticky rice as thick as 1 cm in a square baking dish (mold). Put chicken evenly above the rice, place rice as thick as 1 cm again on top. Press evenly. Cut into several pieces. Repeat the procedure for the remaining ingredients (for ~ 30 pieces).

• Cut banana leaves into ~ 18X27 cm sheets. Wrap stacked sticky rice with banana leaf sheets. Steam for 10 minutes. They will smell & taste better if you grill for a while after the steaming procedure.

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