Let me introduce you this delicious indonesia street food

I have always had a passion for Asian food, but untill 3 years ago i had never heard of lempur before.

Untill my boyfriend took me to a toko and let me taste it. I think you should always taste everything! There are so many more flavours and types of food than you think. It would be a shame if you do not get to know it;)

And rightly so, because i was immediately sold, wich has an intense taste. That's why i'd like to share this with you.

You must be patience, but if you are done then you have real lempurs with great flavours. That's worth it!

What do we need

For the Lempur padding:
About 300 grams of chicken breast
1 red onion (small cut)
2 cloves of garlic (finely sliced)
3 kemirinoten * (first brush a little brown in a dry frying pan)
1 teaspoon coriander*
1/2 teaspoon djinten *
1/4 teaspoon kunjit *
1/4 teaspoon laos *
Little freshly ground pepper *
1/2 teaspoon of salt
40 grams of coconut
100 ml boiling water
1/4 block of chicken stock

Note: Everything with a * must be mixed in the cobek and rubbed / stamped

For the rice rolls:
1 full teacup ketan (clay rice), about 215 grams
1/2 block coconut cream
400 ml of water
1/2 teaspoon of salt
1/2 teaspoon of white sugar
3 pandan leaves
3 leaves of djoerk poeroet

To roll the lempers:
1 roll slagersplastic, also called polyrol or butcher roll (see photo) and if you have no butcher plastic, you need to use a foil foil. Or pissan leaf.
Rollable, bamboo placemat / coater (or such a so-called rolling can also)
Good mood and a lot of patience!

Step 1

Wash the ketan with cold water just as long as the water stays clear. Leave the ketan in a pan of warm water for a half an hour. Don't forget the lid of the pan.

Step 2

If the half hour is over then you steamed for 5 minutes. Just make a litle hole in it so the steam can escape. The intention is that the ketan is only a litle steamed, but still not cooked.

Step 3

Take a pan with also a matching lid and fill it with 400 ml of water.
Then add a halfpiece coconut cream into a smaller pieces
3 pandan leaves
3 leaves of dairy poultr
Half a teaspoon of salt
Half a teaspoon of white sugar
Put the pan on a low flame, cover and slowly boil. Then gas out, stirring the ketan.
Leave for at least 2 hour.

Step 4

Cut the chicken fillet into smaller en even more equal pieces and bring it to boil.

Turn off the gas as soon as it boils and leave the chicken for a few minutes. Then you take the chicken out of the pan and pull the chicken with you fingers or 2 forks.

Step 5

Bring 100ml of water to boil, add 40 gram of coconut and a quarter of chicken boillion. Stir for while and put it aside you will need this later.

Step 6

Cut the onion and put it in a bowl. Put all herbs with an asterisk in the cobek (see photo) and mix them well.

Step 7

Preheat the pan with a spoon of oil en fruit first the onions for about 2 minutes, the onion should not turn brown. Then lower the fire slightly, add the garlic and fruit it all for a minute. Then add the herbs from the cobek, let it bake, change it regularly and befor drying pour the 100 ml of water with coconut and chickrn boillion, gas a litle higer now, stirr well and finally the chicken can be in the pan.

Stirr constanly untill the moisture begins to evaporate. Try a bit of two and add salt if you want. My recipe says half a teaspoon, but actually you have to decide it yourself.

Step 8

If it's good the ketan has been able to enjoy teo hours of bathing ;) then you are steaming for the last time. Don't forget the leaves they need to be left out. And let it steam for 20 minutes.

Step 9

Once the ketan has a litle cooled down, you will be making lempurs. Do not wait untill the ketan is completely cold, because it's not that easy to handle. Succes!

Follow the photo's

Put a sheet of foil on a mat en shake a litle bit of ketan in the midle. It's not important how much ketan you take because it's just about the actions now.