PROSEDURE TEXT
HOW TO MAKE A LEMPER
Ingredients
1 kg of glutinous rice
850 ml coconut milk (3 bks small kara + water)
3 pandan leaves
3 pieces of lime leaves
2 bay leaves
1 teaspoon salt
Entry:
1/2 kg of chicken breast, boiled and chopped
6 cloves of garlic
5 spring onions
2 pieces of leek, chopped
3 btr candlenut
1/2 teaspoon coriander
1/2 teaspoon pepper
2 pieces of lime leaves
Salt, sugar & flavoring (optional)
Steps
1. Soak the glutinous rice for at least 1 hour. After that, steam the glutinous rice for 20 minutes.
2. Divide coconut milk, 700ml for sticky rice and 150ml for filling, set aside.
3. Cook coconut milk, pandanus, lime leaves and salam. After boiling, enter the steamed glutinous rice. Add salt. After the coconut milk is absorbed, remove from heat, then steam the sticky rice again for 20 minutes until cooked.
Entry:
1. Blend the spices and saute until fragrant. 2. Add the minced chicken and coconut milk.
3. Stir again and let it dry.
4. Taste test according to taste.
Serving:
1. Take half the sticky rice, put it on a baking sheet. Smooth it out and slightly press it.
2. Then sprinkle the filling. Cover with remaining sticky rice.
3. Wait a little cold.
4. Remove the lemper from the pan and ready to cut according to taste. 5. Wrap in banana leaves or plastic wrap for the finished lemper
6. Lemper is ready to be served
By:
Salsabilla Anggun Vendanti
12 Mipa 8
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