Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
- 2 kaffir lime leaves, thinly sliced
- 1 lemongrass stalk, bruised and thinly sliced
- 2 cups of cooked shredded chicken
- 1 cup of grated coconut
- 1 teaspoon of coriander seeds, toasted and ground
- 1 teaspoon of cumin seeds, toasted and ground
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 10 banana leaves, cut into 20 cm x 20 cm squares
- Toothpicks or bamboo skewers
Special equipment needed:
- Rice cooker
- Wok or frying pan
- Mortar and pestle
- Steamer
Step-by-step instructions:
1. Rinse the rice until the water runs clear. Drain and transfer to the rice cooker. Add water, salt, sugar, vegetable oil, kaffir lime leaves, and lemongrass. Stir well and cook according to the rice cooker's instructions.
2. In a wok or frying pan, toast the grated coconut over medium heat until golden brown. Transfer to a mortar and pestle and grind until fine.
3. In the same wok or frying pan, heat some oil over medium heat. Add the ground coriander seeds, cumin seeds, turmeric powder, salt, sugar, and tamarind paste. Stir well and cook for 1-2 minutes until fragrant.
4. Add the shredded chicken and toasted coconut to the spice mixture. Stir well and cook for another 1-2 minutes until heated through.
5. Take a banana leaf square and place it on a flat surface. Spoon some rice onto the center of the leaf, forming a small mound. Add some of the chicken-coconut mixture on top of the rice.
6. Fold the banana leaf over the filling, forming a neat package. Secure the edges with toothpicks or bamboo skewers.
7. Repeat with the remaining banana leaves, rice, and chicken-coconut mixture.
8. Steam the banana leaf packages for 15-20 minutes until heated through.
9. Serve hot as a snack or side dish.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: follow the manufacturer's instructions
- Wok or frying pan: medium heat
- Steamer: high heat
Serving size:
- Makes 10 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 10g
- Saturated fat: 5g
- Cholesterol: 30mg
- Sodium: 400mg
- Total carbohydrate: 30g
- Dietary fiber: 2g
- Total sugars: 3g
- Protein: 10g
Substitutions for ingredients:
- Chicken: can be substituted with beef, pork, or tofu
- Grated coconut: can be substituted with desiccated coconut or coconut cream
- Banana leaves: can be substituted with parchment paper or aluminum foil
Variations:
- Vegetarian: omit the chicken and use vegetable broth instead of water in the rice
- Spicy: add some chopped chili peppers to the chicken-coconut mixture
- Sweet: add some raisins or chopped dried apricots to the chicken-coconut mixture
Tips and tricks:
- Use fresh banana leaves for the best flavor and aroma
- If the banana leaves are stiff, soften them by briefly passing them over an open flame or dipping them in hot water
- Don't overstuff the banana leaf packages, or they will be difficult to fold and steam
- Serve with some sambal or chili sauce on the side for extra flavor
Storage instructions:
- Arem-arem rice can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- To reheat, steam the banana leaf packages for 5-10 minutes until heated through
Presentation ideas:
- Arrange the banana leaf packages on a platter and garnish with some sliced cucumber and tomato
Garnishes:
- Sliced cucumber and tomato
- Fried shallots
- Chopped cilantro
Pairings:
- Indonesian satay
- Gado-gado salad
- Soto ayam soup
Suggested side dishes:
- Indonesian pickles
- Fried tempeh
- Steamed vegetables
Troubleshooting advice:
- If the banana leaf packages are difficult to fold, try using smaller squares of banana leaf
- If the rice is too dry, add some more water or broth before cooking
- If the chicken-coconut mixture is too dry, add some more coconut cream or broth
Food safety advice:
- Make sure the chicken is cooked through before adding it to the rice
- Use clean and fresh banana leaves to avoid contamination
- Store the arem-arem rice in the refrigerator and reheat thoroughly before serving
Food history:
- Arem-arem rice is a traditional Indonesian snack that originated in Java. It is typically served during special occasions such as weddings and religious ceremonies.
Flavor profiles:
- Arem-arem rice is savory, aromatic, and slightly sweet. The rice is flavored with kaffir lime leaves and lemongrass, while the chicken-coconut mixture is spiced with coriander, cumin, and turmeric.
Serving suggestions:
- Serve arem-arem rice as a snack or side dish with some sambal or chili sauce on the side. It can also be served as part of a larger Indonesian meal.
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