Lemper Ayam

Bahan

Bahan Ketan:                                                             Haluskan utk Isi:

-  800 gr Ketan pth-rendam 2 jam & tiriskan         -  5 Bawang merah, 3 Bawang putih

-  650 ml Santan, Air secukupnya                             -  1 sm Ketumbar, 3 Kemiri-sangrai

-  3 Dn salam, 2 Sereh-potong 3 & geprek              -  1 st Jintan-sangrai, 1½ st Garam

-  2 Daun pandan, 3 st Garam                                   -  2½ st Gula

Bahan Isi:                                              Bahan lain:

-  500 gr Ayam-rebus & suwir2, ½ sm Air asam      -  Daun Pisang, 2 sm Minyak

-  3 Dn.salam, 4 Dn.jrk, 200 ml Santan

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:                                         Grind into a paste:

-  800 gr Sticky Rice, 3 Bay leaves                       -  5 Shallots, 3 cloves Garlic

-  650 ml Coconut milk, enough Water                   -  3 Candle nuts-roasted, 1½ tsp Salt

-  2 Pandan leaves, 3 tsp Salt                                -  1 tsp Cumin-toasted, 2½ tsp Sugar

-  2 Lemongrass-cut each into 3 & bruised            -  1 tbsp Coriander

Stuffing ingredients:                                Other ingredients:

-  500 gr Chicken-boiled & shredded                     -  Banana leaves, 2 tbsp Frying fat

-  4 Kaffir lime leaves, 3 Bay leaves

-  200 ml Coconut milk, ½ tbsp Tamarind juice

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 min. They will smell & taste better if you grill for a while after the steaming procedure.