Recipe of Perfect Chicken/Tuna Lemper - Free download

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We hope you got insight from reading it, now let's go back to chicken/tuna lemper recipe. You can have chicken/tuna lemper using 27 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chicken/Tuna Lemper:

1. Provide of Rice (I used rice cooker).
2. Provide 1,5 cup of Sticky/gloutinous ricer.
3. Prepare 1/2 cup of Thai rice (optional).
4. Use 1 cup of coconut milk.
5. Prepare 1,5 cup of water.
6. Get 1 tsp of himalayan salt.
7. Take 1 tsp of chicken stock cube.
8. Get 1 tsp of sugar (optional).
9. Take of pandan leaves (optional, it make it really fragrant).
10. Provide of lemongrass (optional).
11. Prepare of Filling (you can make this a day before).
12. Get 1 of breast chicken (200-300gr) - Boil and shredded or 2 cans Tuna chunks (220 gr).
13. You need 200 ml of coconut milk.
14. You need of oil.
15. Take 1 of kafir lime leaves (dont use the stem).
16. Prepare Leaves of Foil or banana.
17. Provide of cling film.
18. Use of Blends smooth.
19. Provide 6 of red chillies.
20. Provide 5 of thai red chillies (optional).
21. Use 5 of shallots peeled.
22. You need 4 of garlics.
23. Use 1 of lemongrass - white bit.
24. Use 2 tbsp of tamarind pulp (1 tbsp dillute withw arm water).
25. Use 1 tsp of corriander powder.
26. You need 1 tsp of chicken stock powder (knorr).
27. Use of Himalayan salt.

Instructions to make Chicken/Tuna Lemper:

1. For the rice, put all in rice cooker, and cooked. when it finish, mix around and if it still not really done, click it one more time. There should be no more water/coconut - leave this in rice cooker so it stay warm.
2. For filling, in wok, put oil, let it hot and put all the blends inggredients. Add the kafir lime leaves, stry fry till the chillies change to darker colour..
3. Put the coconut milk, mix well, and taste it. add the tuna/chicken shreeded. You can add bit water if you want. leave it simmer, this is about 45 minutes, till all water/coconut milk is soaked. Taste it. It should taste bit sweet, with savoury and spicines. Add what you think needed. This should be dry, as we will put this in between the rice..
4. Finishing: in a big rectangle pyrex (or any that similar), cover with cling film. Make sure you have alot of this cling on the side part, as you will need this to cover when we finish assemble it. Start by divide the rice into 2. Put 1 portion in the bottom of the pyrex. flatten it with spoon..
5. Add the filling in the middle, and flatten it again using flat..
6. Put the rest of the rice on top of it. flatten it again. and use the side bit of the cling film to cover it..
7. When its a bit cooler, open the cling film, Using long knife (wet this with water) cut this into long rectangle..
8. Now we need to wrap each one with banana leaves/foil. You meant to wrapped the whole piece, but I dont have enough banana leaves 😝 important: if you use foil, put a bit of oil on the foil, so its not sticky after the grill..
9. We then grill this, either in pans or on the oven..
10. I grilled using pans for about 5-10 minutes..

We chose to fill it with tuna this time, but you can also fill it with chicken or anything else really. Extra Spicy Chicken (Ayam Extra Pedas) ∙ burst of heat from the chilli padi will ignite tastebuds. Beef Rendang (Rendang Sapi) ∙ shreds of beef cooked in the classic, spiced coconut gravy. Mutton Satay (Sate Kambing) ∙ succulent mutton prepared in sweet satay marinade. I season my tuna (from a can) with fresh and dry herbs.

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