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Lempers(Stuffed rice rolls ± 24 pcs)Ingredients:1 kg sticky rice (ketan)salt1 can santen (coconut milk)500 gr mixed ground beef and pork(or well done chicken meat)1 large onion2 grated kemirie nuts1 teaspoon laos1 teaspoon ve-tsin1 teaspoon djinten1 teaspoon trassi2 teaspoons ketoembar2 teaspoons garlic powderpinch salt and pinch sugar3 teaspoons koenjit |
If shown, hover = photo = conversion© 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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