Semar recipes Mendem

Semar recipes Mendem

ingredients:

3 tablespoons cooking oil

2 kaffir lime leaves lbr

1 MTD chicken breast, steamed until cooked, shredded, shredded

100 ml of liquid milk

1 tablespoon granulated sugar

500 g white glutinous rice, washed, drained

500 ml thick coconut milk



1 teaspoon salt

1 stalk lemongrass, crushed

Lbr 2 bay leaves

Dadar:

5 eggs

½ tsp salt

2 tablespoons flour

100 ml coconut milk / water

Spice paste:

6 red onions

2 cloves garlic

1 teaspoon toasted coriander

½ cm kencur

How to process:

    A. filling: saute until fragrant spices, kaffir lime leaves enter. After seasoning cooked, put chicken meat and liquid milk. Stir well. Add sugar, cook until dry ingredients. Remove and let cool
    2. Steamed glutinous rice until half done. Lift. Boil the coconut milk. Add salt, lemon grass and bay leaves. Mix the sticky rice, stir well. Turn off the heat. Let the coconut milk is absorbed until exhausted. Stir, re-steamed until cooked sticky rice.
    3. omelet: Beat eggs and salt. Set aside. Dissolve the flour with coconut milk. Mix into the beaten eggs, stir well. Make a thin omelet with diameters of 25 cm. Do it until the dough runs out
    4. take 1 tbsp of glutinous rice, flatten. Fill with sauteed chicken. Cover with a slightly sticky, paatkan.
    5. lemper put on an omelet. Lemper wrap by folding like an envelope. Tie with a piece of pandan leaf fibers.
    6. Serve with slices of red pepper and areh.