Semar mendem

Yeah, as if last week’s sosis solo making was not fiddly enough for me and ibu Vonny, we agreed to try making semar mendem this week. .. and black forest. Semar mendem is in fact lemper but wrapped in omelette instead of banana leaves. It is so hard to shape the lemper nicely as you can see.. they turned out gigantic. Definitely a challenge.


Ingredients
The skin
5 eggs
200 ml coconut milk
50 gr plain flour
¼ tsp salt

The rice
300 gr glutinous rice
200 ml coconut milk
1 lemon grass
1 bay leaf
¼ tsp salt

The fillings
250 gr chicken breast
200 ml coconut milk
2 eschallots
3 garlic cloves
2 candle nuts, toasted
1 tsp coriander ground
½ tsp salt
½ tsp sugar
1 lemon grass
1 bay leaf
3 kaffir lime leaves

How to
The skin

1. Stir the eggs in a medium bowl lightly with a fork, add milk and salt.
2. Sift flour over the bowl and mix until smooth.
3. Heat 1 tsp oil in a frying pan (20 cm though I used 24 cm) and pour ¼ cup of egg batter into the pan. Tilt the pan until a crepe is formed.
4. Put aside the crepes on a plate

The rice

1. Rinse rice with water 2 times, and soak for 2 hours.
2. Steam rice in a steamer until half cooked. Meanwhile, boil milk and salt and lemon grass in a sauce pan in medium heat.
3. Mix half-cooked rice with the boiling milk until milk is fully absorbed. Put the rice back into the steamer until cooked.

The fillings

1. Cook the chicken in a cup of water. Once cooked, shred it.
2. Blend the eschallots, garlic, candle nuts, coriander, salt and sugar in a blender.
3. Heat 1 tbsp cooking oil in a wok or frying pan, and stir fry the spice paste with lemon grass, bay leaf, and kaffir lime leaves until fragrant>
4. Add chicken and coconut milk into the pan. Stir occasionally. Let it simmer until all the milk is absorbed.

Final Preparation

1. Take 1 ½ tbsp of rice, put onto your palm and then flatten it. Put 1 tsp of the fillings on top of the rice, and wrap it with the rice nicely.
2. Wrap the chicken filled rice with the skin.

Makes 8 (huge ones).

One comment

Leave a comment