Lemper

1-pound sweet (sticky) rice
2 cups water
1 cup thick coconut milk
8 oz pork minced or finely chopped chicken
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons oil
2 cloves garlic, crushed
2 daun salam or curry leaves
2 teaspoons ground coriander
1-teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon dried shrimp paste (trasi)
Squeeze of lemon juice
Squares of banana leaf or aluminum foil
Instructions:
Wash rice and drain. Put into saucepan with water and bring to the boil, then turn heat very low, cover pan tightly and steam for 15 minutes. Mix three-quarter cup of the coconut milk with half cup water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes, until coconut milk has been absorbed. Leave to cool.
Season pork or chicken with salt and pepper. Heat oil in a wok or medium saucepan and fry the garlic and daun salam for 1 minute. Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with the spoon. Add pork or chicken and fry until the color changes and it no longer looks raw. Add reserved quarter cup coconut milk and simmer, uncovered, on low heat until well-cooked and quite dry. Add lemon juice to taste, check seasoning and add more salt and pepper if necessary. Cool.
TO MAKE LEMPER:
Take a large tablespoonful of rice and flatten on a piece of banana leaf till ½ inch thick. Put a good teaspoonful of the filling in the middle and mould the rice around it to a cylindrical shape. Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel. These parcels can be heated over a barbecue or steamed for 15 minutes, then allowed to cool once again. They are served at room temperature as a snack.
Category: Side Dish
Recipe By: Oma van den Eikhof
 
Prep & Cook Time:
Level of Difficulty: Difficult
 
Makes:
 



 
  van den Eikhof webmail