Rice Rolls with chicken Filling ( Lemper ) Indonesian recipes
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Ingredients :
500g (1lb) glutinous rice
2 cups water
1 cup thick coconut milk
250g (8oz) finely chopped chicken
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons oil
2 cloves garlic, crushed
2 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 aluminium foil
How To Make:
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 ¾ cup of the coconut milk with ½ cup of 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 is absorbed. Leave to cool.
Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute.
Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw.
Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry.
Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool.
Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick.
Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into 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 barbeque or steamed for 15 minutes, then allowed to cool again.
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