Competition Entry

Lemper

By Lisa Fudge
Lemper
15 votes

Coconut Glutinous Rice filled with Curry Chicken

Cuisine :

Indonesian

Ingredients :

1 kg glutinous rice
3 teaspoons salt
2 x 400 TCC Premium coconut cream
3 tablespoons oil
1 roast chicken*
1 large onion diced
2 gloves garlic minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground tumeric
1 tablespoon sambal oelek
1 teaspoon palm sugar
juice of half a lemon
1 teaspoon Squid Brand Fish Sauce
salt & cracked black pepper to taste

* you can use 2 large poached chicken fillets or 500 grams of pre-shredded chicken from the deli.

Cooking Steps :

In a microwave safe rice cooker pour in 500 grams of the glutinous rice and cover with water (no need to rinse) To ensure you have the correct amount of water, place your finger so that the very tip is resting on the top of the rice. Fill with water until the level is even with the first crease on your finger. Now pour in 200ml of the TCC Premium Coconut Cream along with 1 1/2 teaspoons of salt, stir and cook in microwave for 10 minutes. Take it out and give it a really good stir to break up the clumps of rice. Return and cook for a further 10 minutes. There may be some cream sitting on top of the rice when you remove it from the microwave. Stir and set aside in a large bowl. Repeat the process with the remaining rice.
While the rice is cooking, pull the meat off the chicken bones (do not include skin), shred and chop up finely.
In a large non-stick fry pan heat oil to a medium to low heat and fry off the onions and garlic until soft. Do not allow it to burn. Add the coriander, cumin, tumeric, sambal and palm sugar. Stir for a minute or so. Pour in the 400ml can of TCC Premium Coconut Cream and combine the onion and spice mix into it. Time to toss in the chicken, the lemon juice, Squid Brand Fish Sauce and salt & cracked black pepper. Really give it a good stir to make sure all the chicken is coated with the sauce. You will notice that there is a lot of liquid. Continuously keep stirring until the all the liquid is gone.
Time to esemble:- Take a piece of plastic wrap and lay out on your bench. Take approximately 1 cup of the rice and place it in the centre of the plastic, fold over the the edges until they just meet. Apply pressure with the palm of your hand to flatten out the rice into a rectangle shape about 5' x 7". Carefully peel back the plastic wrap and
spoon on the filling down the centre, then using the plastic wrap roll the rice over the mix. Squeeze and twist in the centre to create 2 rolls, tying off the ends.
Serve warm and enjoy!

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

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