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Sunday, January 8, 2012

Semar Mendem (Sticky Rice Wrapped in Crêpes)


In Indonesian & English

Bahan
Bahan Ketan:                                                               Haluskan utk Isi:
800 gr Ketan pth-rendam 2 jam & tiriskan      -  5 Baw.mrh, 3 Baw.pth, 2½ st Gula
650 ml Santan, 3 st Garam, 3 Daun salam      -  1 sm Ketumbar, 3 Kemiri-sangrai
2 Sereh-potong 3 & geprek                                  -  1 st Jintan-sangrai, 1½ st Garam
2 Daun pandan, Air secukupnya                           Telur Dadar:
Bahan Isi:                                                                    -  8 Telur, 16 sm Santan/Susu cair
600 gr Ayam-rebus & suwir2, 4 Dn jeruk        -  4 sm Terigu, 1 st Garam
3 Dn.salam, ½ sm Air asam
200 ml Santan, 2 sm Minyak

Cara membuat
-   Ketan: * Cara konvensional: Kukus ketan dng pandan ½ matang. Angkat. Rebus santan dng salam, sereh & garam. Mskkan ketan, aroni di api kcl sambil diaduk hingga santan habis terhisap. Kukus hingga matang. * Dng Rice Cooker: Mskkan semua bhn ketan, tambahi air secukupnya, masak. Aduk2, buang daun2 & sereh. Bila ketan blm masak, tambahkan lagi sedikit air & masak.
-   Isi: Tumis bumbu halus. Mskkan santan, ayam, salam, daun jeruk, air asam, masak hingga santan habis. Angkat dan buang daun2annya.
-   Telur Dadar: Aduk rata semua bahan, buat dadar tipis2 berukuran ± 20 cm.
-   Taruh ketan setebal 1 cm di loyang persegi/cetakan, ratakan. Taruh isian di atasnya, tutup dng ketan setebal 1 cm lagi. Padatkan & potong sesuai selera. Ulang prosedur sampai ketan habis (jadi ± 30 bh). Bungkus setiap potongan ketan isi dng dadar.

Ingredients
Sticky rice ingredients:                                         Grind into a paste:
800 gr Sticky Rice, 3 Bay leaves                     -  5 Shallots, 3 cloves Garlic
650 ml Coconut milk, enough Water               -  3 Candle nuts-roasted, 1½ tsp Salt
2 Pandan leaves, 3 tsp Salt                               -  1 tsp Cumin-toasted
2 Lemongrass-cut each into 3 & bruised       -  1 tbsp Coriander, 2½ tsp Sugar
Stuffing ingredients:                                              Wrapper ingredients:
600 gr Chicken-boiled & shredded                  -  8 Eggs, 4 tbsp Flour, 1 tsp Salt
3 Bay leaves, 4 Kaffir lime leaves                   -  16 tbsp Milk/Coconut milk
200 ml Coconut milk, 2 tbsp Frying fat
½ tbsp Tamarind juice

Directions
-   Sticky Rice: Soaked rice for 2 hours; then drained them. You can cook the rice in a conventional way or with a rice cooker. * Conventional: Steam the rice & pandan until half cooked. Set aside. Boil coconut milk with the bay leaves, lemongrass & salt. Reduce the heat to low; add in sticky rice; stirring constantly until the liquid sucked out by the rice. Steam the rice until it cooked. * With Rice Cooker: Put all of the sticky rice ingredients into a rice cooker; add enough water & cook it. Stir the rice well; discard all leaves & lemongrass. If the sticky rice has not been really cooked, add little bit water & cook again for a while.
-   Stuffing ingredients: Sauté the spices paste. Stir in coconut milk, chicken, bay leaves, lime leaves & tamarind juice. Cook until the coconut milk runs out. Discard all leaves.
-   Wrapper: Mix well all wrapper ingredients; make thin omelettes (diameter ~ 20 cm).
-   Place & press sticky rice as thick as 1 cm in a square baking dish (mold). Put chicken evenly above the rice, place rice as thick as 1 cm again on top. Press evenly. Cut into several pieces. Repeat the procedure for the remaining ingredients (for ~ 30 pieces). Wrap stacked sticky rice with the omelettes.

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