{"id":2499,"date":"2013-04-24T19:26:19","date_gmt":"2013-04-25T00:26:19","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2499"},"modified":"2013-04-24T19:26:19","modified_gmt":"2013-04-25T00:26:19","slug":"lemper-ayam","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2499","title":{"rendered":"Lemper Ayam"},"content":{"rendered":"

Sticky Rice with chicken filling , called as Lemper Ayam is a traditional snack in Indonesia . I remember me and my mom walked to the market and stopped by after grocery shopping to buy this snack . This was her favorite , wasn’t so much for me . She really liked this , it was all wrapped up in green banana leaves . I never wondered how they made this .. i never thought i would have to try to make it myself . But living oversea pushed you to do things that you never thought you’d do . Even my mom never made lemper ayam herself , she always bought it .. why did we have to make them , when they’re available basically everyday every time you go to the market ?<\/p>\n

Having said that , it takes time to make lemper ayam , but i believe if you make the filling ahead of time , you can save a lot of time . And cut down the total time .<\/p>\n

For Chicken Fillings :\u00a0<\/span><\/p>\n

About 4 pieces of boneless skinless chicken thigh \/ tenders<\/p>\n

1\/2 of small onion , or if you have shallot , you can use about 2 large shallots<\/p>\n

6-8 garlic cloves<\/p>\n

salt , pepper , 2 bay leaves , 1 stalk of lemon grass , smashed , white part only<\/p>\n

2 tbsp. of ground coriander<\/p>\n

1\/4 cup of toasted almond or if you have 3 candlenut<\/p>\n

300 ml of coconut milk<\/p>\n

1. Boil the chicken until it’s done , then remove from the pot , let it cool and shred the chicken . Set aside .<\/p>\n

2. Make a paste from the onion , garlic , and almond . Then saute the paste in a heated skillet with oil , add bay leaves and lemon grass and coriander .<\/p>\n

3. Add the chicken , stir until it’s mixed , add coconut milk . Bring to boil then simmer until the chicken dry .<\/p>\n

For sticky rice :\u00a0<\/span><\/p>\n

500 grams of sticky rice soaked for 2 hours<\/p>\n

500 ml of coconut milk<\/p>\n

2 bay leaves<\/p>\n

1 stalk of lemon grass , smashed<\/p>\n

1\/2 tsp. of salt<\/p>\n

1.After soaking for 2 hours , steam the rice for 15 minutes .<\/p>\n

2. Boil the coconut milk with bay leaves , lemon grass and salt , then add in the pre-steamed sticky rice , mix until all the coconut milk has been absorbed by the rice . Takes few minutes .<\/p>\n

3. Place the rice back into the steamer , steam for 20 minutes . Done . Let it cool<\/p>\n

Assemble :\u00a0<\/span><\/p>\n

Take about 2 tbsp. of rice with slightly wet hands , and then roll them into a ball , add the filling , cover up with more rice and roll them up and shape into slightly oblong shape . Wrap with banana leaves if you have , if not , wrap it with plastic wrap . Store in the fridge<\/p>\n

\"lemper1\"<\/a><\/p>\n

\"lemper2\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sticky Rice with chicken filling , called as Lemper Ayam is a traditional snack in Indonesia . I remember me and my mom walked to the market and stopped by after grocery shopping to buy this snack . This was her favorite , wasn’t so much for me . She really liked this , it was all wrapped up in green banana leaves . I never wondered how they made this .. i never thought i would have to try to make it myself . But living oversea pushed you to do things that you never thought you’d do . Even my mom never made lemper ayam herself , she always bought it .. why did we have to make them , when they’re available basically everyday every time you go to the market ? Having said that , it takes time to make lemper ayam , but i believe if you make the filling ahead of time , you can save a lot of time . And cut down the total time . For Chicken Fillings :\u00a0 About 4 pieces of boneless skinless chicken thigh \/ tenders 1\/2 of small onion , or if you have shallot , you can use about 2 large shallots 6-8 garlic cloves salt , pepper , 2 bay leaves , 1 stalk of lemon grass , smashed , white part only 2 tbsp. of ground coriander 1\/4 cup of toasted almond or if you have 3 candlenut 300 ml of coconut milk 1. Boil the chicken until it’s done , then remove from the pot , let it cool and shred the chicken . Set aside . 2. Make a paste from the onion , garlic , and almond . Then saute the paste in a heated skillet with oil , add bay leaves and lemon grass and coriander . 3. Add the chicken , stir until it’s mixed , add coconut milk . Bring to boil then simmer until the chicken dry . For sticky rice :\u00a0 500 grams of sticky rice soaked for 2 hours 500 ml of coconut milk 2 bay leaves 1 stalk of lemon grass , smashed 1\/2 tsp. of salt 1.After soaking for 2 hours , steam the rice for 15 minutes . 2. Boil the coconut milk with bay leaves , lemon grass and salt , then add in the pre-steamed sticky rice , mix until all the coconut milk has been absorbed by the rice . Takes few minutes . 3. Place the rice back into the steamer , steam for 20 minutes . Done . Let it cool Assemble :\u00a0 Take about 2 tbsp. of rice with slightly wet hands , and then roll them into a ball , add the filling , cover up with more rice and roll them up and shape into slightly oblong shape . Wrap with banana leaves if you have , if not , wrap it with plastic wrap . Store in the fridge<\/p>\n","protected":false},"author":16,"featured_media":2500,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[8,11],"tags":[],"class_list":["post-2499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-side-dishes","category-side-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2499"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2499\/revisions"}],"predecessor-version":[{"id":2502,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2499\/revisions\/2502"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2500"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}