Friday, March 24, 2017 | INDONESIAN CULINARY |

Semar Mendem


Ingredients:
For Glutinous rice roll:

  • 250 gr White glutinous rice, soak aproximally 15 minutes
  • 125 ml thick coconut milk
  • 1/2 tsp salt
  • 1 pandan leaf

For filling:

  • 250 gr chicken breast
  • 1 salam leaf
  • 1 lemon grass, bruised
  • 125 ml coconut milk

Finely pounded spices into paste:

  • 2 clove garlic
  • 4 shallots
  • 1 candle nut
  • 1 tsp coriander
  • 1/4 tsp salt
  • 1 tsp sugar

For rolling sheet:

  • 2 tbs flour
  • 1/2 tsp salt
  • 2 egg
  • 100 ml water

How to:
Filling:

  • Boil the chicken until tender, drain and chop.
  • Heat Oil. Saute spices paste until fragrant. Pour coconut milk, stirr gently.
  • Add chicken, salam leaf and lemongrass. Cook until almost dry. Remove and let it cool.

Glutinous rice roll:

  • Steam Glutinous rice for 20 minutes.
  • Cocok pour thick coconut milk, salt and pandan leaf until boiling point.
  • Add Glutinous rice, stir gently. Cook until almost dry.
  • Steam again the Glutinous rice for 30 minutes.

Roll sheet:

  • Mix flour, egg, salt and water.
  • Heat pan. Make thin roll sheet using small pan.

Semar Mendem:

  • Take 50 gr Glutinous rice, form to oval shape and firmed.
  • Flattened the Glutinous rice and filled with chicken.
  • Form to oval shape again until the filling not seen from outside.
  • Take 1 roll sheet, put the filled glutinous rice on sheet and fold like an envelope.
  • Ready to serve.

For 10 Pieces.

Filed in: Dessert