1/2 Photos of Debbie's Indonesian Lemper
Chef PotPie's Note:
My cousin, who feels more like a sister to me, lived in Jakarta, Indonesia, for many years with her hubby and delightful daughters. When she makes Lemper the whole family comes running - kids, too! I have trouble shaping them, but work with it, you'll find your groove. No matter how they look, they're wonderfully tasty. In our opinion this MUST be served with sweet garlic sauce, such as Mae Ploy. You can sub macadamia nuts for the candlenuts, and for the kaffir lime leaves, maybe a teaspoon of lime zest and 1 bay leaf. I can't get banana leaves in my town. You can use corn husks, they work very well. YUMMY!
My Private Note
Units: US | Metric
- 1 lb chicken breast (I use 2 halves)
- 1 pint chicken stock
- 6 large garlic cloves
- 6 large candlenuts or 6 large macadamia nuts
- 1 1/2 teaspoons ground coriander
- 1 teaspoon cumin
- 1 1/2 ounces brown sugar
- 1 1/2 tablespoons canola oil
- 1 ounce shallot, minced
- 1 pint coconut milk
- 2 kaffir lime leaves
- salt and pepper
- 1Soak rice in water for 1 hour.
- 2Drain, then, in a saucepan, cook in coconut milk with salt until dry.
- 3Line a steamer with cheesecloth. Steam for 1/2 hour, or until fully cooked.
- 4Set aside and keep warm.
- 5Mash garlic and candlenuts into a paste. Put in a bowl and add coriander, cumin and brown sugar. Mix well.
- 6Sauté shallot in oil, add garlic paste, sauté. Add chicken, coconut milk and lime leaves. Season with salt and pepper. Let simmer until coconut milk is gone. Remove lime leaves and let cool.
- 7Once rice is finished steaming and cool enough to handle, take a 6” wide piece of banana leaf, run it over the stove flame until bright green and fragrant. Then pat 2 oz. of rice onto the center of banana leaf. Add 1 T of chicken mixture onto the center of the rice. Fold over so rice encases the chicken, fold in the sides and roll the rest of the leaf, into a tamale shape. Tie with a long thin piece of banana leaf. Set aside and hold cold until service.
- 8When ready to serve, Steam for about 5 minutes, turning half way through. Cut the tie, remove lemper and cut on the diagonal. Serve with your favorite hot sauce.
- 9If banana leaves aren’t available, you can use cornhusks, which have been soaked in hot water to encase the lemper. Then tie with string. Actually it’s much easier than the banana leaves!
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Nutritional Facts for Debbie's Indonesian Lemper
Serving Size: 1 (474 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1030.6
- Calories from Fat 448
- Total Fat 49.7 g
- Saturated Fat 35.9 g
- Cholesterol 50.8 mg
- Sodium 294.3 mg
- Total Carbohydrate 117.8 g
- Dietary Fiber 3.7 g
- Sugars 8.1 g
- Protein 30.2 g
The following items or measurements are not included:
kaffir lime leaves