Boemboe for making Lemper, an Indonesian dish with rice, chicken and santen (coconut paste).
Necessities:
500 grams of ketan (sticky rice), 500 grams of chicken chopped into pieces, 2 cm santen (coconut paste) and plastic or aluminum foil
Preparation:
Fry the finely chopped chicken meat in some oil. Add the Boemboe Lemper and some and mix well. Used this as a filling for the Lemper.
Put the cleaned ketan in a steamer and steam it for 10 minutes. Bring a cup of water to the boil and add the santen. Remove the ketan from the steamer and mix it all together. After about 5 minutes, put the whole thing back in the steamer and steam until done. From the ketan you roll rolls in plastic or aluminum foil with the Lemper in the middle.
Ingredients:
onion, coconut meat, kemiri nuts, garlic, flavor enhancers (monosodium glutamate), palm oil, salt, sugar, herbs and spices, antioxidants (potassium lactate), preservatives (sodium (di) acetate, sorbic acid, sodium benzoate), wheat flour
Allergen information:
Gluten, Wheat, Crustaceans and Shellfish
This product is prepared in an area where nuts and peanuts are also processed.
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