Chicken/Tuna Lemper
This is an Indonesian take on sushi 🥰 It is made from Sticky/glutinous rice (although I mix it with Thai rice), the filling I use here is shredded chicken, but sometimes I used Tuna too. The original version use banana leaves, but you can use foil if you dont have it. I used both here. If you use foil, put a bit of oil when you wrapped. So it wont get sticky when you open them.
ps: I like to make the tuna version and eat it just with warm rice (I add basil leaves in the tuna. This will keep 3-4 days in fridge). You can have it with bread, I like to add mayo on the bread and add the chicken shreeded. Hope you can try and enjoy it.
Chicken/Tuna Lemper
This is an Indonesian take on sushi 🥰 It is made from Sticky/glutinous rice (although I mix it with Thai rice), the filling I use here is shredded chicken, but sometimes I used Tuna too. The original version use banana leaves, but you can use foil if you dont have it. I used both here. If you use foil, put a bit of oil when you wrapped. So it wont get sticky when you open them.
ps: I like to make the tuna version and eat it just with warm rice (I add basil leaves in the tuna. This will keep 3-4 days in fridge). You can have it with bread, I like to add mayo on the bread and add the chicken shreeded. Hope you can try and enjoy it.
Open in Cookpad AppSteps
- 1
For the rice, put all in rice cooker, and cooked. when it finish, mix around and if it still not really done, click it one more time. There should be no more water/coconut - leave this in rice cooker so it stay warm
- 2
For filling, in wok, put oil, let it hot and put all the blends inggredients. Add the kafir lime leaves, stry fry till the chillies change to darker colour.
- 3
Put the coconut milk, mix well, and taste it. add the tuna/chicken shreeded. You can add bit water if you want. leave it simmer, this is about 45 minutes, till all water/coconut milk is soaked. Taste it. It should taste bit sweet, with savoury and spicines. Add what you think needed. This should be dry, as we will put this in between the rice.
- 4
Finishing: in a big rectangle pyrex (or any that similar), cover with cling film. Make sure you have alot of this cling on the side part, as you will need this to cover when we finish assemble it. Start by divide the rice into 2. Put 1 portion in the bottom of the pyrex. flatten it with spoon.
- 5
Add the filling in the middle, and flatten it again using flat.
- 6
Put the rest of the rice on top of it. flatten it again. and use the side bit of the cling film to cover it.
- 7
When its a bit cooler, open the cling film, Using long knife (wet this with water) cut this into long rectangle.
- 8
Now we need to wrap each one with banana leaves/foil. You meant to wrapped the whole piece, but I dont have enough banana leaves 😝 important: if you use foil, put a bit of oil on the foil, so its not sticky after the grill.
- 9
We then grill this, either in pans or on the oven.
- 10
I grilled using pans for about 5-10 minutes.
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