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Friday, March 28, 2014

Arem-Arem Kraton (Royal Stuffed Coconut Rice Rolls)


In Indonesian & English

Bahan

  • 500 gr Beras, 400 ml Santan kental, Garam
  • 2 Daun salam, 1 Pandan1 Sereh-geprek
  • 5 Telur, 300 ml Santan encer, Minyak
  • 2 sm Terigu, 300 ml Air, Daun pisang
  • ½ st Ketumbar bubuk
Isi:
  • 300 gr Daging ayam-potong2, 1 st Air asam
  • 50 gr Wortel, 100 gr Kentang, 2 Daun salam
  • 3 Bawang merah & 2 Cabai hijau-iris
  • 1 cm Lengkuas & 1 Sereh-geprek, 4 Buncis
  • 2 Daun jeruk, 200 ml Santan, 50 gr Tempe
  • 10 lbr Daun kemangi (opsional)

Haluskan:

  • 1 cm Kencur, 3 Cabai-buang biji
  • 4 Bawang merah, 2 Bawang putih
  • 2 st Garam, 1 st Gula, 2 Kemiri

Cara membuat

  • Nasi: * Konvensional: Rebus santan kental dng air, ketumbar, salam, sereh, pandan & garam. Mskkan beras, aroni diapi kcl sambil diaduk hingga santan habis terhisap. * Dng Rice Cooker: Campur beras dng santan kntl, air, ketumbar, sereh, salam, pandan & garam. Masak di rice cooker hingga selesai. Aduk2 segera kmd buang sereh & daun2an.
  • Dadar: Kocok telur, santan, terigu & garam. Buat dadar tipis2 uk ± 18 cm dari campuran tsb. Sisihkan
  • Isi: Ptg2 sayuran, kemangi, tempe & kentang kecil2, sisihkan. Tumis bumbu hls, bawang, dn jrk, cabai, sereh, lengkuas, salam hingga harum. Mskkan daging, aduk hingga berubah warna. Beri santan, air asam, kentang & tempe. Masak hingga mengering. Beri sayuran & kemangi, aduk sebentar saja. Cicipi, tambahkan garam & gula bila perlu. Angkat & biarkan mendingin
  • Potong2 daun pisang. Ltkkan 1 dadar di daun. Beri 2-3 sm nasi diatasnya, ratakan setbl ± 1 cm. Beri 1 sm adonan isi di tengah nasi. Gunakan daun utk menggulung nasi sambil perlahan ditekan utk memadatkan hingga nasi berbentuk silinder panjang/spt lontong. Gulung dadar menutup nasi (spt lumpia). Bungkus dng daun, semat dng lidi. Akan di dptkan ± 20 bh (tergantung besar arem2 yg dibuat). Kukus arem2 selama 1-1½ jam utk nasi yg tadinya diaron atau 20-25 mnt utk nasi yg tadinya dimasak dng rice cooker.

Ingredients

  • 500 gr uncooked Rice, 5 Eggs, 2 Bay leaves
  • 400 ml thick Coconut milk, 300 ml Water
  • 1 Pandan leaf, 1 Lemongrass-bruised, Salt
  • 300 ml Coconut milk, 2 tbsp Flour, Frying oil
  • ½ tsp ground Coriander, Banana leaves
Stuffing:
  • 50 gr Carrot, 2 Bay leaves, 4 Green beans
  • 3 Shallots & 2 Green chilies-sliced
  • 300 gr Chicken fillet-cut small, 50 gr Tempeh
  • 100 gr Potatoes, 200 ml Coconut milk
  • 1 tsp Tamarind juice, 2 Kaffir lime leaves
  • 1 cm Galangal & 1 Lemongrass-bruised
  • 10 Lemon basil leaves (optional)

Grind into a paste:

  • 1 cm Lesser galangal, 2 cloves Garlic
  • 2 Candlenuts, 4 Shallots, 1 tsp Sugar
  • 2 tsp Salt, 3 Chilies-seeded

Directions

  • Rice: .* Conventional: Boil thick coconut milk with water, coriander, bay leaves, pandan leaf, lemon grass & salt. Put in the rice; boil over low heat; stirring until the coconut milk sucked out by the rice. * With Rice Cooker: Put the rice, thick coconut milk, bay leaves, water, coriander, lemongrass, pandan leaf & enough salt into a rice cooker. Cook until it finished & then stir the rice immediately to combine the coconut milk well. Discard all leaves & lemon grass.
  • Omelette: Beat the eggs together with coconut milk, flour & enough salt until smooth. Make thin omelettes (diameter ± 18 cm); set aside.
  • Stuffing: Cut small all vegetables, basil leaves, tempeh & potatoes; set aside. Saut√© the spices paste, shallots, kaffir lime leaves, chilies, lemongrass, galangal & bay leaves until fragrant. Stir in the chicken until the color changed. Add in coconut milk, tamarind juice, potatoes & tempeh; stir until the liquid dries. Put in the vegetables & basil; give a few stir. Check the seasoning & add more salt or sugar to taste if necessary. Remove from the heat & let it cool down a bit.
  • Cut the banana leaves into several sheets. Lay 1 omelette on the banana leaf sheet. Place 2-3 tbsp of cooked rice on top. Press to flatten the rice into ± 1 cm thick. Place 1 tbsp of stuffing in the middle of the rice. Using the leaves, roll & fold the rice to cover the stuffing. Pressing a bit to compact the rice & shape it like a cylinder/long tube. Roll the omelette to cover the whole rice & then wrap it with the banana leaf sheet. Secure it with a toothpick. You`ll get ± 20 rice rolls (depends on how big you made the rice rolls). Steam the rice rolls for 1-1½ hours (if you cooked the rice in a conventional way) or for 20-25 min (if you cooked the rice in a rice cooker). 

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