Recipe by: Dewi Hackl

Source: Dewi Hackl

 

l1

Ingredients (Rice)

  • 500 g glutinous rice
  • 125 ml coconut milk
  • 2 cups of water
  • 4-5 Salam leaves (Indonesian bay leaves)*
  • 1 lemongrass stalk
  • 3 candlenuts (see photo),* (mashed into a paste using a mortar and pestle)
  • ½ tsp coriander powder
  • Pinch of Salt

Ingredients (Filling)

  • 2 cm of galangal (a kind of ginger, see photo)*
  • 250 g chicken breast, minced
  • ½ tsp turmeric powder
  • ¼ tsp coriander powder
  • 2 Tbsp vegetable oil
  • ½ tsp salt
  • ½ tsp sugar
  • 6 candlenuts (see photo)*
  • 2 cm of ginger, fine chopped **
  • 2 cloves garlic, fine chopped **
  • 4 shallots
  • 3 Salam leaves (Indonesian bay leaves)*
  • 3 kaffir lime leaves

Ingredients (Assembly)

  • Banana leaves for wrapping*
  • Toothpicks to secure the banana leaves

* Candlenuts and galangal can easily be found in grocery stores.  Banana leaves can be found at NTUS Fair Price or wet markets – sold as fresh or dried leaves.  Salam leaves can be found at wet markets, sold as dried or fresh.

** Can also grind in a food processor.

candelnuts

Instructions (Rice)

  • Soak the rice in a bowl for 1 hour. Drain and rinse.
  • In a saucepan cook the glutinous rice, coconut milk and water and the rest of ingredients for 12 mins. Stir time to time to make sure it doesn’t stick to the saucepan.
  • Steam for further 15-20 mins.
  • Set a side to cool.

Instructions (Filling)

  • Using the food processor, grind the shallots, garlic, ginger, candlenuts, coriander, sugar and salt. This is the “ground spices”.
  • Heat the oil in a pan. Sauté the “ground spices” until fragrant.
  • Add the galangal, Salam, kaffir leaves, turmeric powder, and the minced chicken.
  • Cook until the chicken is almost dry. Set aside to cool.

Assembly

  • Take a large tablespoon of rice and place onto a piece of banana leaf (15 x 15 cm square  shapes).
  • Flatten the rice to 1/2 inch (12 mm) thickness.
  • Put a good teaspoon of chicken filling in the middle and mold the rice around it into a cylindrical shape.
  • Roll the banana leaf and secure the ends with toothpicks to make a neat parcel.
  • Heat the parcels over a barbeque or steamed for 15 mins, than allowed to cool again to serve.

Download PDF here:  Indonesian Lempur Chicken Rice Parcels Dewi Hackl

Advertisements