Do you want to cook a fulfilling grab-to-go breakfast dish? don’t think too long. let’s make arem-arem isi ayam (rice cake with chicken). it is easy to cook and tastes delicious as well.
rice cake ingredients:
300 grams rice
900 ml coconut milkfrom ½ coconut
1 salam (indonesian bay)leaf
1 lemongrass, crushed
1 teaspoon salt
filling ingredients:
200 grams minced chicken
2 salam (indonesian bay)leaves
2 cm galangal
1 teaspoon salt
¼ teaspoon sugar
300 ml coconut milkfrom ¼ coconut
1 teaspoon tamarind juicefrom ½ teaspoon tamarind dissolved in 2 teaspoons water
1 tablespoon cooking oilfor sautéing
ground spices blends:
½ teaspoon terasi (shrimp paste),toasted
6 cloves shallot
3 cloves garlic
5 curly red chili peppers
1. Filling: sauté ground spices blend, salam leaves, and galangal until fragrant. Add in minced chicken. Stir until the chicken changes its color. Sprinkle salt and sugar. Stir well. Pour in coconut milk. Cook it and stir it occasionally until the liquid is reduced and blended with the chicken mixture. Splash with tamarind juice. Stir well. Remove from heat and let it cool.
2. Rice cake: Bring the mixture of coconut milk, salam leaf, lemongrass, and salt to boil. Add rice. Cook and keep stirring it until the liquid is fully absorbed into the rice.
3. Take a banana leaf. Put rice mixture on top of it. Spoon the filling on the center. Put a whole bird’s eye chili pepper on top of it (optional). Cover the filling with rice mixture and form in into a thick cylinder. Close the banana leaf wrapper tightly and secure the ends with toothpicks.
4. Steam it over medium heat for 1 hour until well-cooked. Remove from heat.
5. Arem-Arem Isi Ayam (Rice Cake with Chicken) is ready to serve.
