RESEP LEMPER ISI AYAM
Lemper Isi Ayam — Sticky Rice with Chicken Filling
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan atau suwir-suwir dada ayam yang sudah direbus.
- Haluskan bawang merah, bawang putih, ketumbar, dan kemiri yang sudah disangrai.
- Tumis bumbu halus bersama sereh dan daun jeruk (sobek dulu) dengan api kecil hingga matang dan harum.
- Masukkan ayam, aduk rata, tambahkan sedikit air, 1 sachet santan instan, garam, kaldu ayam bubuk, merica bubuk, dan gula pasir, aduk rata.
- Masak terus hingga ayam kering dan airnya menyusut, lalu matikan api.
- Kukus beras ketan yang sudah direndam 3 jam (air rendaman dibuang) menggunakan kain pengukus selama 30 menit.
- Pindahkan ketan ke baskom, tambahkan 1 sachet santan instan, 300 ml air, dan 1 sdt garam, aduk rata, dan diamkan 15 menit agar terserap.
- Kukus kembali ketan selama 30 menit atau hingga matang.
- Siapkan loyang 20x20 cm yang dioles minyak dan dialasi daun pisang (juga dioles minyak); masukkan setengah bagian ketan, ratakan dan padatkan, lalu keluarkan dari loyang (bantuan alas plastik) dan sisihkan.
- Alasi loyang lagi dengan daun pisang, masukkan sisa ketan, ratakan dan padatkan.
- Isi dengan isian ayam di atasnya, ratakan dan padatkan, lalu tutup dengan ketan cetakan pertama, padatkan kembali.
- Keluarkan dari loyang, lalu potong-potong lemper (3 bagian memanjang, masing-masing dibagi 7 bagian).
- Bungkus setiap potongan lemper dengan daun pisang dan rekatkan dengan selotip.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind or shred the boiled chicken breast.
- Grind the shallots, garlic, ground coriander, and toasted candlenuts.
- Saute the spice paste with the lemongrass and kaffir lime leaves (torn first) over low heat until cooked and fragrant.
- Add the chicken, stir well, add a little water, 1 sachet instant coconut milk, salt, chicken bouillon powder, ground pepper, and granulated sugar, and stir well.
- Keep cooking until the chicken is dry and the liquid has reduced, then turn off the heat.
- Steam the glutinous rice (soaked for 3 hours, soaking water discarded) wrapped in a steaming cloth for 30 minutes.
- Transfer the rice to a bowl, add 1 sachet instant coconut milk, 300 ml water, and 1 tsp salt, stir well, and let sit for 15 minutes to absorb.
- Steam the rice again for 30 minutes or until cooked.
- Prepare a 20x20 cm pan greased with oil and lined with banana leaf (also oiled); add half the rice, level and pack it down, then unmold (using a plastic sheet to help) and set aside.
- Line the pan again with banana leaf, add the remaining rice, level and pack it down.
- Add the chicken filling on top, level and pack it down, then top with the first molded rice layer, and pack down again.
- Unmold, then cut the lemper into pieces (3 lengthwise strips, each divided into 7 pieces).
- Wrap each piece of lemper in banana leaf and secure with tape.
Cook Mode
RESEP LEMPER ISI AYAM
Lemper Isi Ayam — Sticky Rice with Chicken Filling
RESEP LEMPER ISI AYAM
RESEP LEMPER ISI AYAM
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Haluskan atau suwir-suwir dada ayam yang sudah direbus.
- Haluskan bawang merah, bawang putih, ketumbar, dan kemiri yang sudah disangrai.
- Tumis bumbu halus bersama sereh dan daun jeruk (sobek dulu) dengan api kecil hingga matang dan harum.
- Masukkan ayam, aduk rata, tambahkan sedikit air, 1 sachet santan instan, garam, kaldu ayam bubuk, merica bubuk, dan gula pasir, aduk rata.
- Masak terus hingga ayam kering dan airnya menyusut, lalu matikan api.
- Kukus beras ketan yang sudah direndam 3 jam (air rendaman dibuang) menggunakan kain pengukus selama 30 menit.
- Pindahkan ketan ke baskom, tambahkan 1 sachet santan instan, 300 ml air, dan 1 sdt garam, aduk rata, dan diamkan 15 menit agar terserap.
- Kukus kembali ketan selama 30 menit atau hingga matang.
- Siapkan loyang 20x20 cm yang dioles minyak dan dialasi daun pisang (juga dioles minyak); masukkan setengah bagian ketan, ratakan dan padatkan, lalu keluarkan dari loyang (bantuan alas plastik) dan sisihkan.
- Alasi loyang lagi dengan daun pisang, masukkan sisa ketan, ratakan dan padatkan.
- Isi dengan isian ayam di atasnya, ratakan dan padatkan, lalu tutup dengan ketan cetakan pertama, padatkan kembali.
- Keluarkan dari loyang, lalu potong-potong lemper (3 bagian memanjang, masing-masing dibagi 7 bagian).
- Bungkus setiap potongan lemper dengan daun pisang dan rekatkan dengan selotip.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Grind or shred the boiled chicken breast.
- Grind the shallots, garlic, ground coriander, and toasted candlenuts.
- Saute the spice paste with the lemongrass and kaffir lime leaves (torn first) over low heat until cooked and fragrant.
- Add the chicken, stir well, add a little water, 1 sachet instant coconut milk, salt, chicken bouillon powder, ground pepper, and granulated sugar, and stir well.
- Keep cooking until the chicken is dry and the liquid has reduced, then turn off the heat.
- Steam the glutinous rice (soaked for 3 hours, soaking water discarded) wrapped in a steaming cloth for 30 minutes.
- Transfer the rice to a bowl, add 1 sachet instant coconut milk, 300 ml water, and 1 tsp salt, stir well, and let sit for 15 minutes to absorb.
- Steam the rice again for 30 minutes or until cooked.
- Prepare a 20x20 cm pan greased with oil and lined with banana leaf (also oiled); add half the rice, level and pack it down, then unmold (using a plastic sheet to help) and set aside.
- Line the pan again with banana leaf, add the remaining rice, level and pack it down.
- Add the chicken filling on top, level and pack it down, then top with the first molded rice layer, and pack down again.
- Unmold, then cut the lemper into pieces (3 lengthwise strips, each divided into 7 pieces).
- Wrap each piece of lemper in banana leaf and secure with tape.
Cook Notes
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