Ingredients: |
Ingredients: 2 chicken breasts
2 cups Sweet rice
3 pkg powdered coconut milk
1 onion, finely chopped
2 cloves garlic, chopped
½ galanga powder
1 tsp. ginger
1 tsp. Seedless Tamarind
2 tsp. coriander
12 macadamia nuts
1 stalk lemon grass
3 – 4 bay leaves
1 small red peper
½ tsp. Tumeric
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Directions: |
Directions:Cook chicken breasts in water with little salt. Wash sweet rice and put in rice cooker; combine 3 cups water with 2 pkgs coconut milk in measuring cup, put in rice cooker and cook rice. Meanwhile chop onion and garlic and place in blender with galanga and ginger. Dissolve Tamarind in 1 cup of hot water, using spoon to help dissolve and add to blender through sifter/strainer until there is about 1 cup of liquid in the blender; add coriander. Blend until finely chopped, then add macadamia nuts and blend again.
Save chicken broth for later use. Break up chicken into small pieces. Mix chicken broth and remaining package of coconut milk to make 1 cup milk (add water if necessary). Pour blender mixture into pan; add milk/broth, lemon grass previously cut into 2” pieces and bay leaves, allow to simmer. Put chicken pieces into blender and pulse to make fine, add water and stir with spatula. Add red pepper, 2 tbsp brown sugar and chicken to pan. Continue to simmer for 30-60 minutes, stirring occasionally. Stir rice in rice cooker and allow to cool. Following simmering of chicken mixture, add turmeric and stir until color is even, remove lemon grass and bay leaves. Allow mixture to cool slightly.
Make lemper by forming rice into a small rectangle, placing about 3-4 tbsp chicken mixture on the longer side and roll. Wrap lemer in plastic wrap and cool. Store in freezer. Reheat for 1-2 minutes in microwave or until heated through. |
This recipe for Lemper is from