Ingredients with Measurements:
- 2 cups glutinous rice
- 2 cups coconut milk
- 1 teaspoon salt
- 20 bamboo skewers
- 1 pound chicken or beef, cut into small cubes
- 1 tablespoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon tamarind paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chopped peanuts
- 1 tablespoon chopped cilantro
Special equipment needed:
- Bamboo skewers
- Grill or oven
Step-by-step instructions:
1. Soak the glutinous rice in water for at least 2 hours.
2. Drain the rice and mix it with coconut milk and salt.
3. Transfer the mixture into a bamboo tube and seal both ends with banana leaves.
4. Grill the tube over medium heat for 2 hours or until the rice is cooked.
5. Soak the bamboo skewers in water for at least 30 minutes.
6. Mix the chicken or beef with turmeric powder, coriander powder, cumin powder, brown sugar, soy sauce, vegetable oil, tamarind paste, salt, and black pepper.
7. Thread the meat onto the skewers.
8. Grill the skewers over medium heat for 10-15 minutes or until the meat is cooked.
9. Serve the lemang with satay on a platter.
10. Garnish with chopped peanuts and cilantro.
- Time:
Preparation time: 2 hours and 30 minutes
- Cooking time: 2 hours and 15 minutes
Temperature:
- Grill over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 500
- Fat: 25g
- Carbohydrates: 50g
- Protein: 20g
Substitutions for ingredients:
- Brown sugar can be substituted with honey or maple syrup.
- Tamarind paste can be substituted with lime juice.
Variations:
- Lemang can be made with pandan leaves instead of banana leaves.
- Satay can be made with shrimp or tofu instead of chicken or beef.
Tips and tricks:
- Make sure to seal both ends of the lemang tube tightly to prevent the rice from falling out.
- Soaking the bamboo skewers in water will prevent them from burning on the grill.
- Basting the satay with the marinade while grilling will add more flavor.
Storage instructions:
- Leftover lemang and satay can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the lemang in aluminum foil and heat it in the oven at 350°F for 10-15 minutes.
- To reheat the satay, grill it over medium heat for 5-10 minutes.
Presentation ideas:
- Serve the lemang and satay on a platter with sliced cucumbers and onions.
Garnishes:
- Chopped peanuts and cilantro
Pairings:
- Peanut sauce, sweet chili sauce, or soy sauce
Suggested side dishes:
- Grilled vegetables, fried rice, or cucumber salad
Troubleshooting advice:
- If the rice is not cooked after 2 hours, continue grilling until it is tender.
- If the satay is dry, baste it with more marinade while grilling.
Food safety advice:
- Make sure to cook the meat thoroughly to prevent foodborne illness.
- Wash hands and utensils thoroughly before and after handling raw meat.
Food history:
- Lemang is a traditional Malaysian dish made during festivals and special occasions.
- Satay originated in Indonesia and has become a popular street food in Southeast Asia.
Flavor profiles:
- Lemang has a creamy and slightly sweet flavor from the coconut milk.
- Satay has a savory and slightly sweet flavor from the marinade.
Serving suggestions:
- Lemang with satay is typically served as a main dish during festivals and special occasions.
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Region: Malaysian