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Rosemary.b
Indonesian lemper with chicken
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Ingredients
- 500 gram Sushi rice
- 300 milliliters coconut milk
- 1 tablespoon sunflower oil for the filling
- 1 onion for the filling
- 2 clove garlic for the filling
- 0.5 teaspoon lao powder for the filling
- 0.5 teaspoon coriander powder (ketoembar) for the filling
- 0.5 teaspoon turmeric for the filling
- 1 teaspoon lemon zest for the filling
- 2 chicken carbonade for the filling
- 2 chicken fillet for the filling
- 3 spring / forest onion for the filling
- 2 tablespoon ketjapmarinademanis before the dip
- 1 teaspoon sambal oelek before the dip
- 1 teaspoon ginger syrup before the dip
- 1 tablespoon oil before the dip
Directions
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Put foil on the work surface and scoop 2 tablespoons of rice on it. Fold the foil over it and push the rice flat.
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Pull the foil back and scoop a spoon of the chicken onto the rice. Put some spring onions and roll the rice over the filling with the aid of the foil.
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Twist the foil tightly around it and make another 7 rolls. Steam the rolls in foil for use for about 5 minutes covered in a colander over a layer of boiling water.
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Remove the lemper from the foil and place it on a scale. Sprinkle with the rest of the spring onion. Beat the ingredients for the dip with 2 tablespoons of water and serve.
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Nutrition
465Calories
Fat32% DV21g
Protein32% DV16g
Carbs17% DV52g
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