Ingredients with Measurements:
- 2 cups of glutinous rice
- 2 cups of water
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
- 1 pound of boneless, skinless chicken breast, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1/2 teaspoon of black pepper
- 1/2 cup of coconut milk
- 6 kaffir lime leaves, thinly sliced
- 6 pandan leaves, cut into small pieces
- Banana leaves, cut into 6-inch squares
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Rinse the glutinous rice with water until the water runs clear. Soak the rice in water for at least 2 hours.
2. In a pan, heat the vegetable oil over medium heat. Add the chicken and cook until browned.
3. Add the onion and garlic to the pan and cook until softened.
4. Add the coriander, cumin, turmeric, salt, sugar, and black pepper to the pan. Stir to combine.
5. Add the coconut milk, kaffir lime leaves, and pandan leaves to the pan. Stir to combine.
6. Cook the chicken mixture over medium heat until the liquid has reduced and the chicken is cooked through.
7. In a separate pot, bring 2 cups of water to a boil. Add salt and soaked glutinous rice to the pot. Stir to combine.
8. Reduce the heat to low and cover the pot. Cook the rice for 15 minutes or until the water has been absorbed.
9. Remove the pot from heat and let it sit for 10 minutes.
10. Preheat the steamer.
11. Take a banana leaf square and place a spoonful of rice in the center. Flatten the rice and add a spoonful of chicken mixture on top.
12. Fold the banana leaf to form a small square. Repeat until all the ingredients are used up.
13. Steam the banana leaf squares for 15 minutes.
14. Serve hot.
- Time:
Preparation time: 2 hours (including soaking time for rice)
- Cooking time: 45 minutes
Temperature:
- Medium heat for cooking chicken mixture
- Low heat for cooking rice
- Steamer at high heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 400
- Fat: 15g
- Carbohydrates: 50g
- Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu
- Kaffir lime leaves can be substituted with lime zest
- Pandan leaves can be omitted if not available
Variations:
- Arem-Arem can be made with different fillings such as fish or vegetables
- The chicken mixture can be spiced up with chili peppers or hot sauce
Tips and tricks:
- Soaking the glutinous rice for at least 2 hours will make it easier to cook and result in a softer texture.
- Use fresh banana leaves for wrapping the Arem-Arem to add flavor and aroma.
- If banana leaves are not available, parchment paper can be used as a substitute.
Storage instructions:
- Arem-Arem can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat Arem-Arem in a steamer for 10 minutes or in a microwave for 1-2 minutes.
Presentation ideas:
- Serve Arem-Arem on a platter lined with fresh banana leaves for a traditional touch.
- Garnish with sliced scallions or cilantro for added color and flavor.
Pairings:
- Arem-Arem can be paired with a side of cucumber salad or pickled vegetables.
Suggested side dishes:
- Cucumber salad
- Pickled vegetables
- Steamed vegetables
Troubleshooting advice:
- If the rice is too dry, add a tablespoon of water and mix well.
- If the chicken mixture is too dry, add a splash of coconut milk or water.
Food safety advice:
- Make sure the chicken is cooked through before wrapping it in the banana leaves.
- Use clean and fresh ingredients to avoid foodborne illnesses.
Food history:
- Arem-Arem is a traditional Indonesian snack that originated from Central Java.
Flavor profiles:
- Arem-Arem has a savory and slightly sweet flavor with hints of coconut and spices.
Serving suggestions:
- Serve Arem-Arem as a snack or appetizer.
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Region: Indonesian