(Stuffed rice rolls ± 24 pcs)
1 can santen (coconut milk)
(or well done chicken meat)
1 large onion
2 grated kemirie nuts
1 teaspoon laos
1 teaspoon ve-tsin
1 teaspoon djinten
1 teaspoon trassi
2 teaspoons ketoembar
2 teaspoons garlic powder
pinch salt and pinch sugar
3 teaspoons koenjit
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© Janneke's Recipe pages - oriental recipes, chicken recipes
How to prepare:
Wash the ketan and bring with little water, salt and a half can santen to a boil.
Stir well till the water is evaporated and let the ketan steam in ± 30 minutes well done.
Make meanwhile the stuffing: grate the onion and fry in some oil with the ground beef till crumbly. Add the remaining spices and mix well. Add the rest of the santen.
If you use chicken, care the meat is cut, chopped or sliced very small. The meat mixture must be competely dry.
Take a little warm rice, divide on a piece aluminium foil. Push the rice to a rectangular of about 10 x 18 cm and place some stuffing in the lenght. Wrap the rice around the stuffing and close the foil firm. Mold to a roll (and freeze).
Place the lumpers in a steamer or (in aluminium foil) in a warm oven to heat.
First published: April 12, 2003, Netherlands
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