Lemper Recipes
DEBBIE'S INDONESIAN LEMPER
My cousin, who feels more like a sister to me, lived in Jakarta, Indonesia, for many years with her hubby and delightful daughters. When she makes Lemper the whole family comes running - kids, too! I have trouble shaping them, but work with it, you'll find your groove. No matter how they look, they're wonderfully tasty. In our opinion this MUST be served with sweet garlic sauce, such as Mae Ploy. You can sub macadamia nuts for the candlenuts, and for the kaffir lime leaves, maybe a teaspoon of lime zest and 1 bay leaf. I can't get banana leaves in my town. You can use corn husks, they work very well. YUMMY!
Provided by Chef PotPie
Categories Rice
Time 4h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Soak rice in water for 1 hour.
- Drain, then, in a saucepan, cook in coconut milk with salt until dry.
- Line a steamer with cheesecloth. Steam for 1/2 hour, or until fully cooked.
- Set aside and keep warm.
- Mash garlic and candlenuts into a paste. Put in a bowl and add coriander, cumin and brown sugar. Mix well.
- Sauté shallot in oil, add garlic paste, sauté. Add chicken, coconut milk and lime leaves. Season with salt and pepper. Let simmer until coconut milk is gone. Remove lime leaves and let cool.
- Once rice is finished steaming and cool enough to handle, take a 6" wide piece of banana leaf, run it over the stove flame until bright green and fragrant. Then pat 2 oz. of rice onto the center of banana leaf. Add 1 T of chicken mixture onto the center of the rice. Fold over so rice encases the chicken, fold in the sides and roll the rest of the leaf, into a tamale shape. Tie with a long thin piece of banana leaf. Set aside and hold cold until service.
- When ready to serve, Steam for about 5 minutes, turning half way through. Cut the tie, remove lemper and cut on the diagonal. Serve with your favorite hot sauce.
- If banana leaves aren't available, you can use cornhusks, which have been soaked in hot water to encase the lemper. Then tie with string. Actually it's much easier than the banana leaves!
Nutrition Facts : Calories 1030.6, Fat 49.8, SaturatedFat 35.9, Cholesterol 50.8, Sodium 294.4, Carbohydrate 117.8, Fiber 3.8, Sugar 8.2, Protein 30.2
LEMPER
Indonesian cuisine, snack made of steamed glutinous rice with meat (abon---shredded meat that has been boiled and fried---)or other stuffing and wrapped in a banana leaf
Provided by dyd6673
Categories Lunch/Snacks
Time 2h15m
Yield 30 pieces, 20-30 serving(s)
Number Of Ingredients 5
Steps:
- Glutinous rice is steamed for 20- 30 minutes with pandanus leaf.
- mix coconut milk, salt and steamed glutinous rice in a big pan or a big bowl, stir until coconut milk absorbed. And then steam again until glutinous rice soft. After that take 1 spoon of glutanious rice onto plastic, make a flat and than stuff with seasoned meat, make a round, than put onto banana leaf, wrap like sausage shape. Steam again for 30 minutes.
Nutrition Facts : Calories 142.4, Fat 5.5, SaturatedFat 4.8, Sodium 353.9, Carbohydrate 21.1, Fiber 0.7, Protein 2.2
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- Wash the banana leaves in warm water. Cut them down the centre to remove the rib, then cut into 14 × 8 cm (5½ × 3¼ inch) rectangles. You may need to soak them in hot water to make them pliable, but make sure they are dry before using them to wrap the rice. Spread a portion of rice to 1 cm (½ inch) thick over each rectangle, leaving a 5 mm (¼ inch) border on each end. Put 1 tablespoon of the chicken mixture in the centre of the rice and roll into a cylinder, securing with kitchen string or a toothpick.
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