Mike and David had them for dinner last night. One nice comment from him “If I close my eyes when I eat this, I swear I’m in a different country” . I like that!
NASI PEPES AYAM JAMUR
Ingredients:
* 2 cups of rice
* 3-4 cups of coconut milk (I use powdered Kara)
* fresh turmeric 2 cm, grated
* 8 pcs kaffir lime leaves – thinly sliced
* banana leaf for wrapping – (I use alum. foil)
* 4 stalks of lemon grass, bruised
* 6 pcs bay leaves
* boneless chicken thighs – cut bite size
* boiled eggs (optional)
* coriander leaves
* purple basil leaves
* straw mushrooms
Ingredients 2:
* 10 pcs shallots
* 7 pcs garlic
* 7 pcs candle nuts
* 2 cm fresh ginger, bruised
* 2 cm fresh turmeric, bruised
* 1 large tomato, chopped
(grind “ingredients 2″ into a smooth paste)
Cooking Directions:
1.) Cook the rice in coconut milk, grated turmeric, salt & sliced lime leaves.
2.) Let it cook through. Stir fry paste ingredients until fragrant
3.) Add chicken, mushrooms, stir well, add lemon grass, bay leaves
4.) Add salt, pepper & sugar to taste. Cook chicken till tender – set aside
5.) Prepare steamer. Cut banana leaves, on a bed of rice place chicken & mushroom, purple basil, chopped tomato topped with another layer of rice. Sprinkle with coriander leaves
6.) Fold banana leave & make into a tight pocket. Secure with string/tooth picks
7.) Steam for about 1 hour or so
** Recipe from Mbak Ine Elkaje – thank you mbak
