TRADITIONAL FOOD IN MOJOKERTO,THIS IS LEMPER

Lemper




Lemper, Indonesian cuisine from glutinous rice and filled with chicken, abon or meat wrapped in banana leaves. The following are materials and methods of manufacture.

glutinous material:

500g glutinous rice, wash and soak for 2 hours, drain.

300ml coconut milk and pandan kentaldaun

1sdt salt


lemper content.

materials:

250g chicken who disuwir2

150 ml thick coconut milk

enough cooking oil for sauteing


spice paste:

4siung onion

3siung garlic

1bh hazelnut, toasted

1sdt coriander salt to taste


Other ingredients:

piece of galangal, smashed

1btg leaves of lemon grass, crushed the whites

1lbr bay leaves

Tamarind water 2sdm java

½ tsp sugar in lieu of seasonings
how to create content lemper:

saute spice paste, galangal, lemongrass and bay leaves until fragrant, add shredded chicken, bubuhi java tamarind water, sugar, stir well, pour coconut milk, stir again and taste, continue cooking until milk is absorbed out, remove the galangal, lemon grass and leaves bay leaves before use.
ketan: Mix together coconut milk, dishonest and salt, stir, let simmer with coconut milk diaduk2 not break, set aside. steamed glutinous rice until soft ca 30min, half cooked, pour the coconut milk little by little until the coconut sticky rice and over discharged while diaduk2 slowly, continue steaming. account after cooked up, for the sticky rice into two equal parts, half of the first set in a square container, tekan2 so flat, set the padding on it, flatten, cover with remaining filling material sticky, smooth back. potong2 lemper the size you want

TRADITIONAL FOOD IN MOJOKERTO IS LEMPER

Lemper, Indonesian cuisine from glutinous rice and filled with chicken, abon or meat wrapped in banana leaves. The following are materials and methods of manufacture.

glutinous material:

500g glutinous rice, wash and soak for 2 hours, drain.

300ml coconut milk and pandan kentaldaun

1sdt salt


lemper content.

materials:

250g chicken who disuwir2

150 ml thick coconut milk

enough cooking oil for sauteing


spice paste:

4siung onion

3siung garlic

1bh hazelnut, toasted

1sdt coriander salt to taste


Other ingredients:

piece of galangal, smashed

1btg leaves of lemon grass, crushed the whites

1lbr bay leaves

Tamarind water 2sdm java

½ tsp sugar in lieu of seasonings
how to create content lemper:

saute spice paste, galangal, lemongrass and bay leaves until fragrant, add shredded chicken, bubuhi java tamarind water, sugar, stir well, pour coconut milk, stir again and taste, continue cooking until milk is absorbed out, remove the galangal, lemon grass and leaves bay leaves before use.
ketan: Mix together coconut milk, dishonest and salt, stir, let simmer with coconut milk diaduk2 not break, set aside. steamed glutinous rice until soft ca 30min, half cooked, pour the coconut milk little by little until the coconut sticky rice and over discharged while diaduk2 slowly, continue steaming. account after cooked up, for the sticky rice into two equal parts, half of the first set in a square container, tekan2 so flat, set the padding on it, flatten, cover with remaining filling material sticky, smooth back. potong2 lemper the size you want.