Practical Way to Cooking Extraordinary Chicken/Tuna Lemper
Hoping to dine Chicken/Tuna Lemper a 5-star restaurant's, but for some causes are not able to go to restaurants. This site gonna guide you with useful ways on cooking a Chicken/Tuna Lemper like a famous chef made.
We hope you got insight from reading it, now let's go back to chicken/tuna lemper recipe. You can have chicken/tuna lemper using 27 ingredients and 10 steps. Here is how you cook it.
To make an extraordinary Chicken/Tuna Lemper, here are the components required:
- Prepare of Rice (I used rice cooker).
- Prepare 1,5 cup of Sticky/gloutinous ricer.
- Take 1/2 cup of Thai rice (optional).
- Prepare 1 cup of coconut milk.
- Prepare 1,5 cup of water.
- Provide 1 tsp of himalayan salt.
- Provide 1 tsp of chicken stock cube.
- Prepare 1 tsp of sugar (optional).
- Provide of pandan leaves (optional, it make it really fragrant).
- You need of lemongrass (optional).
- Take of Filling (you can make this a day before).
- Use 1 of breast chicken (200-300gr) - Boil and shredded or 2 cans Tuna chunks (220 gr).
- You need 200 ml of coconut milk.
- Use of oil.
- Prepare 1 of kafir lime leaves (dont use the stem).
- Provide Leaves of Foil or banana.
- Use of cling film.
- Take of Blends smooth.
- You need 6 of red chillies.
- Prepare 5 of thai red chillies (optional).
- You need 5 of shallots peeled.
- Get 4 of garlics.
- Provide 1 of lemongrass - white bit.
- Take 2 tbsp of tamarind pulp (1 tbsp dillute withw arm water).
- Get 1 tsp of corriander powder.
- Provide 1 tsp of chicken stock powder (knorr).
- Provide of Himalayan salt.
After readying the ingridients, next you are ready to cook your 5-star Chicken/Tuna Lemper by following the guidances on this section:
- 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.
- 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..
- 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..
- 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..
- Add the filling in the middle, and flatten it again using flat..
- 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..
- When its a bit cooler, open the cling film, Using long knife (wet this with water) cut this into long rectangle..
- 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..
- We then grill this, either in pans or on the oven..
- I grilled using pans for about 5-10 minutes..
The rice (ketan) used, is sold as "sticky" or "glutonous" rice. I season my tuna (from a can) with fresh and dry herbs. If lemper in Java has chicken meat as its filling, Lalampa is usually filled with mackerel tuna. The mackerel tuna will be put inside glutinous rice. Another difference between lemper and Lalampa is the way of cooking.
Recipe : Chicken/Tuna Lemper
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