Ingredients: |
Ingredients: 2 Chicken Breasts
3 2 oz packets Powdered Coconut Milk
2 c Sweet Rice
2 Garlic Cloves, chopped
1 tsp Fresh Ginger
2 tsp Coriander
1 Lemon Grass Stalk, cut into 2" pieces
1 Small Red Pepper
1 Medium Onion, chopped
½ tsp Thai Ginger (Galanga Root Powder)
1 tsp Seedless Tamarind
12 Macadamia Nuts
3-4 Bay Leaves
½ tsp Turmeric
2 tbsp Brown Sugar
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Directions: |
Directions:1. Boil chicken breasts in slightly salted water for 8-10 minutes, reserve broth for later use.
2. Mix 3 cups water with 2 packets powdered coconut milk and add to washed rice in a rice cooker then let cook.
3. Place chopped onion, Thai ginger, and fresh ginger in blender.
4. Dissolve Tamarind in 1 c hot water to dissolve, stir with spoon to aid process. Then add to blender through strainer.
5. Add coriander and macadamia nuts then blend/pulse on low until mixture is finely chopped.
6. Add macadamia nuts and pulse/blend until chopped
7. Mix remaining package of powdered coconut milk with reserved chicken broth to make 1 cup liquid
8. Pour blender mixture into pot add lemon grass pieces, milk/broth mixture, and bay leaves.
9. Either finely chop chicken or pulse in blender until finely chopped and then add to pot with red pepper and brown sugar
10. Simmer on stovetop for 40-60 minutes on low heat stirring occasionally, meanwhile stir rice then take rice pan out of cooker to cool
11. Add turmeric and stir until color is even
12. Remove lemon grass and bay leaves and discard
13. Form Lempur - make flat rectangle with rice that is 2-2½ inches by 3½-4 inches and about ¼" thick then place 2-3 tsp chicken mixture on rice and roll to seal with rice.
Serve with sweet chili sauce for dipping
To store - wrap Lempur in plastic wrap individually and keep in freezer. Reheat in microwave for 1-2 minutes. |
This recipe for Lempur is from