Spicy fish and lemon basil "arem-arem" rice cake tastes vibrantly hot and enriched with fresh aroma from lemon basil. the combination of its hot and savory taste along with appetizing herb and citrus aroma will make you want to keep eating it. let’s make it at home with our recipe!
rice cake ingredients:
250 grams rice,cleanly washed
750 ml coconut milkfrom ½ coconut
1½ teaspoon salt
2 cm turmeric
2 salam (indonesian bay)leaves
2 lemongrass, crushed
11 banana leaves for wrapping
stuffing ingredients:
200 grams cured tuna fillet,steamed, shredded
8 lime leaves, midribs removed
1 lemongrass, crushed
¾ teaspoon salt
½ teaspoon sugar
¼ teaspoon white pepper powder
100 ml water
1 bunch lemon basil
2 tablespoons cooking oilfor sautéing
ground spices blend:
4 large red chili peppers,deseeded
8 cloves shallot
4 cloves garlic
1. Stuffing: Sauté ground spices blend, lime leaves, and lemongrass until fragrant. Add tuna. Stir it well. Add salt, sugar, and pepper. Pour in water. Stir it well. Cook it until the liquid is fully absorbed to the ingredients. Add lemon basil. Stir well. Remove from heat and set aside.
2. Rice Cakes: Cook the mixture of coconut milk, salt, turmeric, salam leaves, and lemongrass. Stir it continuously until boiling. Add rice. Keep cooking it over low heat. Keep stirring it until the liquid is fully absorbed into the rice.
3. Take a banana leaf. Spoon the rice mixture on top of it. Put the stuffing on the center and cover it with the rice mixture. Roll it into a dense cylinder. Close the banana leaf wrapper and secure the ends with toothpicks.
4. Steam it for 60 minutes until well-cooked. Remove from heat.
5. Spicy Fish and Lemon Basil "Arem-Arem" Rice Cake is ready to serve.
