Arem-Arem

Similar like lontong, but flavored with coconut milk, and stuffed with cooked ground meat, or tahu/tofu and tempeh.

Ingredients For filling

• 2 medium shallots (or 4 Indonesian shallots)
• 3 cloves of garlic
• 3 candlenuts (kemiri)
• 1 chili pepper, remove the seeds
• 200 grams boneless chicken, cut into big chunk
• 2 tsp white sugar
• 2 1/2 tbs soy sauce
• 1/4 tsp ginger powder
• 40 grams grated carrot
• 30 grams green peas
• salt and pepper
• vegetable oil
• about 500 ml water for boiling the chicken

Ingredients for the rice

• 250 grams PureGreen Fragrance Rice
• 700 ml coconut milk
• pinch of salt.
• banana leaves for wrapping

Preparation

How To Make filling

1. In a pot, boil a water together with boneless chicken.
2. Once the chicken is cooked, remove the chicken and shred it. Do not throw away the leftover chicken broth. Save about 300 ml chicken broth and set aside.
3. Meanwhile, blend together shallots, garlic, candlenuts, and chili pepper until you get a paste.
4. In a pan, heat about 3 tbs vegetable oil and saute the spices paste until it become aromatic.
5. Add shredded chicken into the pan and stir it together with the spices.
6. Add chicken broth, soy sauce, ginger powder, sugar, salt and pepper. Stir again.
7. Let it simmer for a while until almost all the liquid are evaporated.
8. Add grated carrot and green peas and stir.
9. Turn off the heat and let it cooled for a bit.

How To Make Arem-Arem

1. With a strainer, rinse the rice with running water and drain it well.
2. In a big pot, mix together the rice, coconut milk ,and salt.
3. Turn on the heat and cook them together
4. Stir it once in a while until about half of the liquid are absorbed by the rice.
5. Turn off the heat and let it cool for a while.
6. Prepare the steamer and let the water on the steamer boiled.
7. Meanwhile, prepare the banana leaves. Cut it into rectangle (about 15x25 cm) and clean it with damp kitchen towel.
8. Place about 2-3 tbs cooked rice in the middle of the leaves and press it until flattened.
9. Place about 1/2- 1 tbs filling in the middle of the rice.
10. Using the leaves, roll and fold the rice to cover the filling carefully. Be careful not to break the leaves.
11. Roll the leaves to wrap the rice and shape it like a cylinder.  
12. Close both of the end of the cylinder by tucking and folding it nicely to prevent the rice leaking during the steaming process.
13. Secure it with staples or with tooth pick or with small wood or bamboo stick.
14. Repeat this process with the rest of the rice and the filling.
15. Put all those nicely wrapped rice into the preheated steamer.
16. Steam it for about 1 hour.
17. Turn off the heat serve it hot.

Categories: Savory Snacks