Use 2 cups of water for every cup of rice and boil for about 12 minutes. (make sure it doesn't stick to the sausepan). Then steam rice for a further 15 to 20 minutes.
Boil the chicken in some water. Set aside.
Finely chop Onions, Garlic and Lemongrass. Heat oil in a wok and fry Onion, Garlic and Lemongrass mixture. When browned add chopped chicken and other spices. keep frying for a further 3 minutes then add the coconut milk and reduce so the mixture is almost dry again. Leave to cool.
On a lightly oiled square of tin-foil spread out the cooled down rice in a rectangular shape (12cm x 8cm).
Place a tablespoon of the chicken mixture in the centre of the rice and, using the foil, lift the rice around the mixture so that the end result is croquette shape with the rice covering the filling on all sides.
The lemper can now be individual wrapped in Banana leaves or tin-foil.
To serve the Lemper, reheat in a steamer and when hot serve as a snack with Sambal Ulek and Kecap Manis.
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 8|
|Calories from Fat: 96 (26%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 14.5mg||4 %|
|Sodium 29.7mg||1 %|
|Potassium 256.1mg||7 %|
|Total Carbohydrate 56g||16 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 53.8g|
|Protein 11.2g||16 %|
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Calories per serving: 367
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