Yummy Food The Best Five Traditional Indonesian Cake Jajan Pasar ) definitely is one of my favorite nigerian food. I always use this special recipe to serve The Best Five Traditional Indonesian Cake Jajan Pasar ).
So Delicious The Best Five Traditional Indonesian Cake Jajan Pasar ) Nigerian Dish
You can have The Best Five Traditional Indonesian Cake Jajan Pasar ) by following 16 ingredients and only 3 steps. Here is cooking guidance how you can easily do that.
|Prepare 500 gram of glutinous rice.|
|Take 1 cup of thick coconut milk.|
|You need 2 cups of water.|
|Take 250 gram of shredded chicken.|
|About 1/2 teaspoon of salt.|
|About 1/2 teaspoon of pepper.|
|You need 2 tablespoon of oil.|
|It’s 2 cloves of garlic, crushed.|
|Approximately 2 of bay leaves.|
|About 1 stalk of lemon grass.|
|It’s 2 of kaffir lime leaves.|
|About of Banana leaves or almunium foil to wrap.|
|You need of Spices (ground).|
|Prepare 3 cloves of garlic.|
|It’s 2 of shallots.|
|About 3 of candlenuts, roasted.|
|Wash rice and drain. Put into saucepan with water, lemon grass, kaffir lime leaves, and bring to the boil. then turn heat very low, cover pan tightly and steam for 15 minutes. Mix ¾ cup of the coconut milk with ½ cup of water in a small saucepan and heat without boiling. Add to rice, stir gently with a fork, cover and steam for 5-10 minutes until coconut milk is absorbed..|
|Sauté the grounded seasonings with 2 tablespoons of oil and cook until smelling. Then add the shredded chicken meat, sugar, salt, pepper, bay leaves. Add a little wate
r (or coconut milk) and cook until cooked evenly and it no longer looks raw. Check seasoning and add more slat and pepper if required. Set a side.
|Take a large tablespoon of rice and flatten on a piece of banana leaf till 12mm (½ inch) thick. Put a good teaspoonful of rice of the filling in the middle and mould the rice around it into a cylindrical shape. Roll up in the banana leaf and secure with wooden toothpicks, or roll in the foil to make a neat parcel. These parcels can be heated over a barbeque or steamed for 15 minutes, then allowed to cool again..|