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Showing posts with label indonesian original recipes. Show all posts
Showing posts with label indonesian original recipes. Show all posts

Jakarta chicken porridge ( bubur ayam jakarta )

Jakarta chicken porridge 

Jakarta Porridge chicken or called bubur ayam, is very popular dish in most asian countries
including indonesia. porridge can be enjoyed on its own or eaten with variety of side dishes.
and even though the dish comes in many variation.

jakarta chicken porridge made by rice, chicken, salt, bay leaves and other many spices. now we share how to make

servering for 6 portion

jakarta chicken porridge recipes

Jakarta chicken porridge ingredients:
1. 200 grams rice ( wash and clean until 2 - 3X )
2. 2000 ml broth from bone chicken
3. 1 teaspon salt
4. 1 bay leaves
5. 200 ml coconut milk

Jakarta chicken porridge Sauce dressing

1. 2 chicken thighs
2. 1 cm ginger ( bash )
3. 1 teaspon msg ( can replace with chicken broth )
4. 1/4 teaspon salt
5. 1000 ml water
6. 2 tablespon

Mashed seasoing to sauce dressing

1. 6 red onion / shallot
2. 3 garlic
3. 1/4 teaspon nutmeg powder
4. 2 candlenut ( roasted )
5. 1/2 teaspon coriander
6. 1/2 teaspon pepper
7. 1 cm tumeric ( roasted )

secondary ingredients to completment

1. 2 tablespon sweet soy sauce
2. 75 grams fried soy
3. 1 cakwe
4. 1 stalk celery
5. 2 tablespon red onion fried
6. crackers

how to make jakarta chicken porridge:

1. to make jakarta chicken porridge very easy the firs step we must clean and wash rice, and coocked
and then mix with chicken broth, salt and bay leaves. coocked with medium fire and stir together until tender and thick
2. after coocked. off fire and set aside
3. in step 3 we make sauce dressing
4. mashed all mashed seasoing and mix together
5. prepare vegetable oil and sauteing all mashed seasoing mix together and thad add bash ginger. sauteing until fragrant
6. add chicken thigs and stir until chicken to brown
7. add water, salt and msg or broth
8. cook with small fire and stir until boiled and off fire
9. fry chicken until cooked and shredded chicken
10. pour porridge into a bowl and toping with shredded chicken
11. add a secondery ingredients to toping ( fried soy, cakwe, celery, red onion fried/ shallot fried )
12. pour Jakarta chicken porridge Sauce dressing and servering


Kafir Lime Leaf = Daun Jeruk Purut

Kafir Lime Leaf = Daun Jeruk Purut

The kaffir lime (Citrus hystrix), sometimes referred to in English as the makrut lime (see below) or Mauritius papeda,[2] is a fruit native to tropical Asia including India, Nepal, Bangladesh, Thailand, Indonesia, Malaysia and the Philippines. It is used in Southeast Asian cuisine and the oil from it is used in perfumery.[3]

English: makrut lime; French:[4] citron combera, combava, citron ridé; Burmese: tau shauk hka: (တောရှောက်ခါး; pronounced: [tɔ̀.ʃaʊʔ.kʰá]); Indonesian/Malay: jeruk obat, jeruk purut, limau purut; Filipino: kabuyao or cabuyao; Khmer: krô:ch saë:ch;[4] Laos: mak khi hut (ໝາກຂີ້ຫູດ; pronounced [ma᷆ːk.kʰi᷆ː.hu᷆ːt]); Thai: ma krut (มะกรูด; pronounced [ma.krùːt]);[5][6] also known as combava, kieffer lime, makrut lime, or magrood lime. In South Indian cuisine it is used widely and is known as "narthangai".

The Oxford Companion to Food (ISBN 0-19-211579-0) recommends that the name kaffir lime be avoided in favor of makrut lime because Kaffir is an offensive term in some cultures and has no good justification for being attached to this plant.

The rind of the makrut lime is commonly used in Lao and Thai curry paste, adding an aromatic, astringent flavor.[5] The zest of the fruit is used in creole cuisine to impart flavor in "arranged" rums in the Martinique, Réunion island and Madagascar. However, it is the hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) that are used most often in cooking. They can be used fresh or dried, and can be stored frozen. The leaves are widely used in Thai[5] and Lao cuisine (for dishes such as tom yum), and Cambodian cuisine (for the base paste "Krueng"). Makrut lime leaves are used in Vietnamese cuisine with chicken to add fragrance. They are also used when steaming snails to decrease the pungent odor while cooking. The leaves are also used in Indonesian cuisine (especially Balinese cuisine and Javanese cuisine), for foods such as Soto ayam, and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines.[9] The juice is generally regarded as too acidic to use in food preparation. In Cambodia, the entire fruit is crystallized/candied for eating.[4]

The Kaffir lime tree (Citrus hystrix) is commonly grown for use in Asian cuisine. While this dwarf citrus tree, reaching up to 5 feet tall, can be grown outdoors (year round in USDA zones 9-10), it is best suited for indoors. The Kaffir lime tree thrives in potted environments and would benefit from placement out on the patio or deck; however, its container needs to provide adequate drainage.

Kaffir limes are about the size of Western limes. They are dark green with a bumpy surface. In order for the Kaffir lime tree to produce any limes, be sure to provide plenty of light for flowering.

Because they produce very little juice, the juice and flesh of Kaffir limes is rarely used, but the sour-tasting rind can be finely grated and used for flavoring dishes. Fresh Kaffir limes can be frozen using freezer bags and used as needed.

Kaffir limes have many household uses as well, including cleaning and hair conditioning.

Kaffir lime trees are generally not bothered by many pest problems but may become susceptible to mites or scale if left near infected plants.

Although it is possible to grow Kaffir lime trees from seed, this method is often difficult to achieve. Likewise, grafted trees tend to bloom and bear fruit earlier than seedlings.


pepes tofu ( pepes tahu )

pepes tofu ( pepes tahu )

pepes tofu very favored in indonesia because besides can used as a side dish can also be used as a snack
this time indonesia original recipes will share how to make pepes tofu.

pepes tofu ( pepes tahu ) ingredients :

- 100 grm tofu, mashed
- 4 lime leaves ( in indonesian called " daun jeruk purut " )
- 2 stalk leek
- 1 egg
- 100 ml coconut milk
- 12 indonesian leaves ( in indonesia called " daun salam " )
- banana leaves

pepes tofu seasoing :

- 3 red pepper
- 5 red onion
- 4 garlic
- 1/2 teaspoon pepper
- 2 toasted hazelnut
- 1 teaspoon salt
- 1/2 teaspon shirmp paste ( in indonesian called " terasi " )

how to make pepes tofu :

- mashed all seasoing ( red pepper, red onion, garlic, pepper, hazelnut, salt and shirmp paste )
- add mashed tofu in countainer and then mix together with mashed seasoing
- stir dough until throughly blended
- the dough is divided into 12
- take banana leaves and add dough in to banana leaves, add indonesian bay leave and roll leghtwise
- steam until 10 minutes
- grilled for a second
- serve

how to make shirmp indonesian cracker ( kerupuk udang indonesia )

how to make shirmp indonesian cracker ( kerupuk udang indonesia )

crackers always served complementary foods. in indonesia crackers have various types.
but this time i will share how to make shirmp indonesian crackers in indonesian called ( kerupuk udang ).
shirmp crackers a flour-based foods and shrimp finely ground.

ingredients how to make shirmp indonesian crackers:

- 2 kg wheat flour
- 2 kg fresh shirmp
- 10 garlic
- salt
- sugar
- msg
- water
- oil to frying

how to make shirmp indonesian crackers :

- peel of shirmp skin and remove head, wash thoroughly and dry
- blended shirmp and pour into pan
- mix shirmp with wheat flour, garlic, salt, msg and mix together until blended
- add water gradually
- knead with hands until dough is not sticky
- wrap up the dough with banana leaves and roll lengthwise
- steam until 3 hours. left and dry

- after cold, thinly sliced the dough dried in the sun to dry

- heat olive oil and the fry the dough
- lift dry and serve

fried chicken with green chili

Fried chicken with green chili

fried chicken with green chili

Thanks for visit my blog.
this time indonesiaoriginal recipes will share how to make fried chicken with green chili.
this food usualy servering in padang restourant.
padang food famous with redang and spicy food.
oke lest go we make fried chicken with green chili 

fried chicken with green chili ingredients:
1/2 kg chicken cut into 5 piece ( fry lift and dry )
50 gram green chili ( chopped )
50 gram green tomato ( sliced )
1 tablespon sugar

fried chicken with green chili blended seasoing :
2 garlic
4 red onion
1/2 teaspoon salt

how to make fried chicken with green chili :
- stir fry blended seasoing until fragnant
- add green chili, green tomato, fried chicken, sugar and 200ml water
- coocked until spices to infuse
- lift and serve

button mushrooms bakwan ( bakwan jamur kancing )

button mushrooms bakwan ( bakwan jamur kancing )

button mushrooms bakwan ( bakwan jamur kancing )

now indonesian original  recipes (
will share how to make bakwan button mushrom.
this is the indonesian traditional noodles. usualy eaten for snack to coffe or tea in afternoon.
bakwan make with vegetable ingredients and suitable eaten for vegetarin.
to make button mushroom bakwan very simple and easy. and abount 30 minutes for coocking.

ingredients ( bakwan jamur kancing )

- 100 gram rice flour
- 100 gram button mushrooms, thinly sliced.
- 50 gram carrots, cube thinly sliced.
- 25 gram leek, thinly sliced
- 2 egg
- 150 ml cold water
- 3 garlic, bruise and thinly sliced
- 1/2 tablespoon salt
- vegetable oil to fry

how to make button mushrooms bakwan ( bakwan jamur kancing )

- mix together button mushrooms, carrots, seek, egg, rice flaur, cold water, garlic, and salt
- prepare hot vegetable oil
- fry until change colour ( yelow brown )

to 15 pieces


lilit satay seafood ( sate lilit )

lilit satay seafood ( sate lilit )

ingredient lilit satay ( sate lilit ) :

- 300grm snapper fish ( ikan kakap )
- 300grm shirmp
- 200ml milk coconut
- 200 grm grated coconut

seasoing lilit satay ( sate lilit ) :

- 2 buah red chillie
- 3 butir Thai pepper / bird's eye chili pepper
- 2 tea spoon salt
- 2 table spoon palm sugar
- 1 tea spoon coriander
- 2 cm galangal

how to make lilit satay ( sate lilit ) :

- cut up snapper fish and shirmp until tender. add grated coconut and mix together
- mashed all seasoning, and mix together it
- spread dough into lemongrass stems
- steam into coocked. and chill
- roasted until change colour
- served


black pepper chicken feet ( ceker ayam lada hitam ) original indonesian recipes

black pepper chicken feet ( ceker ayam lada hitam ) original indonesian recipes

500 grams of chicken claw, cleaned and bruised
2 cm ginger 
1,000 ml of water to boil

chicken feet seasoning :
5 cloves garlic, roughly chopped
1 cm ginger, grated
2 curly red chilies, cut into pieces
1 piece deaf
1/2 tablespoon of red yeast rice, brewed, drained
2 tablespoons oyster sauce
2 teaspoons coarse black pepper
1 teaspoon sugar
500 ml chicken broth leftover stew claw
1/2 tablespoon of corn starch and 1/2 tablespoons water, for thickening dissolved
1 leek, sliced skewed
1 teaspoon sesame oil
1 tablespoon oil for sauteing

leaf lettuce

direction how to make black pepper chicken feet :

1. Boil water and ginger to a boil. Add chicken feet. Boil 10 minutes. Drain and put in ice water. Remove and drain.

2. Fried chicken feet. 

3. The red yeast rice brewed with boiling water. Drain and did once again. Drain. finely crushed.

4. Heat the oil. Saute garlic, curly red chili, ginger, deaf, and The red yeast rice until fragrant. Add chicken feet. Stir well. 

5. Insert the oyster sauce, black pepper, and sugar. Stir well.

6. Pour the chicken broth in small increments. Cook until absorbed. Thicken with corn starch solution. Stir until thick. Add green onion and sesame oil. Stir well.

servering to 5 people


Beef Skin Crackers In Javanese Sauce ( Sambal Goreng Krecek ) indonesian recipes

Beef Skin Crackers In Javanese Sauce ( Sambal Goreng Krecek ) indonesian recipes

75 gr Beef skin crackers *                              
2 tbsp Black Soya beans-boiled                     
50 gr Tempe/Tofus-dice cuted & fried         
200 ml Coconut milk, 2 tbsp Frying oil          
2 Kaffir lime leaves, ½ st Kaffir lime juice  

Grind into a paste:
2 Red chilies, 5 Cayenne peppers, Salt
2 Candlenuts, 1 cloves Garlic
1 small Tomato, 8 Shallots, Sugar
1 cm Lesser galangal (optional)

- Soak the skin crackers in water until the crackers swollen & soft, squeeze a bit to drain them. Sauté the spices paste & kaffir lime leaves with frying oil; pour in coconut milk. Add in crackers, tempe/tofu & soya beans. Stir constantly.
- Cook until the crackers become soft & coconut milk reduced. Pour in kaffir lime juice. Stir well.

woku chicken ala manado ( ayam woku manado ) recipes indonesian

woku chicken ala manado ( ayam woku manado ) recipes indonesia

woku chicken Ingredients
1 Chicken-cut, 1 tsp Salt, 150 ml Water       
5 tbsp Frying oil, 2 Lemongrass-bruised         
2 tbsp Lime juice, 30 Lemon basil leaves        
½ tsp Sugar, 100 ml Coconut milk 
Thinly sliced:                                        
7 Kaffir lime leaves, 1 Pandan leaf              
5 Green chilies, 1 stalk Turmeric leaves     
3 Green onions

Grind into a paste:
6 Candlenuts, 2 cm Turmeric
4 Bird`s eye chilies, 2 tsp Salt
3 cloves Garlic, 3 cm Ginger
3 Cayenne peppers, 7 Green chilies
8 Shallots, 1 Tomato

How to make
 Rub the chicken with salt & lime juice; let it stand for 30 mins; then fry until half cooked.
 Sauté the spices paste with oil. Stir in the chicken & other ingredients with the exceptions of basil leaves & green onions. 
 Pour in the water & coconut milk; bring to a simmer. Cook until the chicken tender & the gravy reduced; add in basil leaves & green onions, cook for 2 mins.


fried noodles ( mie goreng ) indonesian recipes

fried noodles ( mie goreng ) indonesian recipes

fried noodles ( mie goreng ) indonesian recipes

-  300 gr Egg Noodles-boiled ½ done               
-  300 gr Chicken fillet-sliced                            
-  50 gr Cabbage & ½ shallot sliced                   
-  4 Eggs-beaten & make scrambled eggs        
-  3 Green onions & 50 gr Pak choi-sliced      
-  75 gr Carrot-cut, 5 Meatballs-sliced        
-  2 tbsp Sesame oil, 5 tbsp Frying fat          
-  Deep fried shallot     
Grind into a paste:
- 6 Shallots, 4 Garlic cloves
- 2 cm Ginger, 2 Chilies (optional)
- 2 tsp Peppercorns, 1½ tsp Salt

Sauces mixture:
- 4 tbsp sweet Soysauce, 2 tsp Soysauce
- 1 tbsp Fish sauce, 2 tbsp Oyster sauce
- 2 tsp Worchestershire sauce

-   Sauté the spices paste & onion with sesame oil. Pour in frying oil; add in chicken & meatballs. Fry until the chicken cooked. Put in noodles & sauce mixture, mix until it well combined.
-   Add in scrambled eggs & vegetables, fry until it`s cooked. Sprinkle with fried shallot.

Fried Tempeh in spicy sauce ( Kering tempe ) Indonesian recipes

Fried Tempeh in spicy sauce ( Kering tempe ) Indonesian recipes

-  2 Lemongrass-bruised, 3 Bay leaves     
-  3 cloves Garlic & ½ cm Ginger-grind
-  2 tbsp Coconut/brown sugar                   
-  1 tsp Salt, 1 Cayenne pepper (option)-grind
-  5 tsp Tamarind juice, 5 tbsp Sugar     
-  ½ tsp Chicken broth powder Optional   ( you can replace with msg)
-  2 cm Galangal-crushed, Frying oil         
-  10 Shallots-thinly sliced, 250 gr Peanuts
-  ½ tsp Coriander pwd, 100 ml Water     
-  5 Red chilies-thinly sliced

Deep fried:
-  500 gr Tempeh-small & thinly sliced

-   Sauté ground spices, lemongrass, galangal & bay leaves with 2 tbsp frying oil. Add in brown sugar, sugar, coriander, tamarind juice, broth, salt & water. Stir constantly & cook until the sauce becomes thick.
-   Put in deep fried tempeh, peanuts, shallots & chilies. Stir until the sauce cover it all.

javanese tempeh & chili sauce ( sambal tumpang ) indonesian recipes

javanese tempeh & chili sauce ( sambal tumpang ) Indonesian Recipes

javanese tempeh & chili sauce ( sambal tumpang ) indonesian recipes

Sambal tumpang Ingredients
-  5 Red chilies, 7 Bird`s eye chilies      
-  200 ml Coconut milk+50 ml Water, 6 Shallots
-  4 cloves Garlic, 2 Bay leaves, Salt     
-  2 cm Galangal-bruised, 5 Kaffir lime leaves
-  3 Candlenuts, 1 cm Lasser galangal    
-  2 cm Ginger-bruised, Shrimp crackers
-  200 gr Old tempeh *, ½ tsp Pepper   
-  10 Long beans & Spinach-cuted & boiled
-  ½ tsp Shrimp paste (optional)               
-  50 gr Bean sprout-soaked in hot water
-  1 tsp Coriander, 2 tsp Brown sugar

Directions How to make Sambal tumpang:
-   Boil chilies, shallots, garlic & tempeh until wited; drain. 
-   Pound tempeh with a pestle, set aside. Grind the chilies, shallots, garlic, shrimp paste, candlenuts, lasser galangal, coriander & pepper. 
-   Boil the tempeh, ground spices, lime leaves, bay leaves, ginger, galangal, salt, sugar, water & coconut milk. Turn the heat to low, cook until the liquid absorb. Remove from the heat.
-   Drain the vegetables; place them in a serving plate. Serve the tempeh paste with vegetables & shrimp crackers.
* If U can`t find old tempeh, use fresh tempeh.

Meat and Grated Curry ala makasar ( pallu basa ) indonesian recipes

Meat and Grated Curry ala makasar ( pallu basa ) Indonesian Recipes

Pallu basa Ingredients:
3 tbsp Oil
2 stalks Lemon Grass, bruised
1/2 nutmeg Nutmeg
3 Cloves
5 cm Cinnamon stick
1 kg Beef, cut into pieces (1 X 3 X 5 cm)
150 g Shredded coconut, roasted, ground
1 liter Coconut milk from 1 coconut
2 tbsp Tamarind juice

Spices (ground):
2 tbsp Coriander
1/2 tbsp Peppercorns
1 tsp Cumin
1/4 tsp Aniseed
100 g Red chili peppers
8 Shallots
1 1/2 tsp Chopped ginger
1 tbsp Chopped galangal
1 tsp Salt

How To Make Pallu basa :
Heat the oil and sauté ground spices, lemon grass, nutmeg, cloves and cinnamon until fragrant.
Add beef and stir.
Then add roasted coconut and coconut milk.
Simmer and stir from time to time until the beef is tender and the gravy has thickened.
Add the tamarind juice and simmer over low heat for 5 more minutes.
Serve hot.

besengek chikcen ( Ayam Besengek ) indonesian recipes

besengek chikcen ( Ayam Besengek ) indonesian recipes

Besengek chicken Ingredients:
500gr chicken broiler or fryer
2 tsp salt
3 tbsp vegetables oil or margarine
2 clove garlic, chopped finely
2 red chilies, crushed
1 tsp ground coriander
pinch of ground cumin
1 tsp ground laos
2 candlenuts, grated
1/2 tsp shrimp paste
2 tbsp coconut, desiccated or freshly grated
2 cup coconut milk from 1 coconut
1 tsp brown sugar
1 tbsp tamarind juice

How To Make besengek chicken:
Cut chicken into serving portions. Wash thoroughly. Rub thoroughly with salt and fry in oil until light golden brown.
Add onion and garlic to chicken and fry until onion turns medium brown.
Now add chili, coriander, cumin and laos and fry again for about 1 minute. Add candlenuts to mixture and stir well. Add shrimp paste and grated coconut. Fry an additional minute. Then add coconut milk and brown sugar. Simmer over low heat for about 30 minutes. Finally add in tamarind juice. Serve.

wingko babat cake ( wingko babat ) indonesian recipes

wingko babat cake ( wingko babat ) indonesian recipes

wingko babat Ingredients :
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

how to make wingko babat :
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown

Steamed Coconut Cupcakes ( Putu Ayu ) Indonesian Recipes

Steamed Coconut Cupcakes ( Putu Ayu ) Indonesian Recipes

putu ayu Ingredients:
1/2 cup plain flour
1/2 cup sugar
2 eggs
1/4 cup coconut milk
1/2 tsp baking powder
1/2 tbsp green food coloring
1/3 cup desiccated coconut, soak in water to moisten
1/2 tsp salt

How to make putu ayu:
Grease 15 cupcake moulds.

Using an electric mixer, beat sugar and eggs on high speed until pale and creamy.

Fold in quarter of the coconut milk, quarter of the flour, then stir gently to combine. Repeat this step until all milk and flour are folded inches.

Fold in the food coloring and stir to combine.

Put 2-3 tbs of dessicated coconut into each mould, press firmly into base.

Fill the moulds with batter until full.

Place in a saucepan half-filled with hot water, cover and bring to the boil. Reduce heat to a gentle simmer, then steam for 35-50 minutes until a skewer inserted into the centre comes out clean.

When the cakes are cooked, leave to stand for 5 minutes. Run a knife around the edge of each mould, then ease the pudding out onto a serving plate.

Lumpur Cake ( Kue Lumpur ) indonesian recipes

Lumpur Cake ( Kue Lumpur ) indonesian recipes

75 g margarine or butter
250 ml water
150 g flour, sifted
100 g sugar
1/4 tsp salt
1 tsp vanilla
6 eggs
450 ml coconut cream
100 g raisins
100 g coconut, flesh, slivered

How to:
Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.

Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.

Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.

Cover again and continue cooking for about 5 minutes. Unmold and serve.

spiced Sambal egg ( sambal goreng telur ) indonesian recipes

spiced Sambal egg ( sambal goreng telur ) indonesian recipes

5 Eggs, hard-boiled and Sliced into halves
2 tbsp Peanut oil
1 medium Onion, chopped
2 Cloves garlic, chopped
1 Candlenut, grated
1 tsp Laos (galangal)
1 tsp Sambal Ulek (Look for Sambal Ulek Recipe in my recipe list to learn how to prepare it)
Salt to taste
½ tsp Brown sugar
1 Salam leaf
1 cup Coconut milk

How to make:
Place the sliced eggs in a serving dish.
In separate pan, heat up peanut oil.
Saute onion, garlic, candlenut, laos (galangal), sambal oelek and salt.
Be cautious to avoid burning.
Add brown sugar, salam leaf and coconut milk.
Bring mixture to boil and then simmer for 10 minutes.
Pour mixture over hard-boiled eggs and serve.

Rice Rolls with chicken Filling ( Lemper ) Indonesian recipes

Rice Rolls with chicken Filling ( Lemper ) Indonesian recipes

Ingredients :
500g (1lb) glutinous rice
2 cups water
1 cup thick coconut milk
250g (8oz) finely chopped chicken
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons oil
2 cloves garlic, crushed
2 curry leaves
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon dried shrimp paste (trasi)
squeeze of lemon juice
squares of banana leaf or aluminium foil

How To Make:
Wash rice and drain. Put into saucepan with water and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes.
Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed. Leave to cool.
Season chicken with salt and pepper. Heat oil in a wok or medium sized saucepan, and fry the garlic and curry leaves for 1 minute.
Add ground spices and trasi and fry, stirring, for a minute longer, crushing the trasi with a spoon. Add the chicken and fry until the colour changes and it no longer looks raw.
Add reserved ¼ cup coconut milk and simmer uncovered on a low heat until well cooked and quite dry.
Add lemon juice to taste, check seasoning and add more slat and pepper if required. Cool.
Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick.
Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape.
Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel.
These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again.

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