Another food from Indonesia, semar mendem. This food can be told as egg rice rolls, yeah, because it’s rice which rolled by egg.
Try the recipe!
Makes approximately 25 cakes
Ingredients:
500 gr white glutinous rice, soaked for about 5 hours, rinsed and drained.
300 cc coconut milk from half of a coconut
½ tsp salt
8 eggs
4 tbs water
For the filling
1 chickens breast, boiled and sherded
1 orange leaf. In Indonesia “daun jeruk” translated literally “orange leaf” actually means lime leaf.
2 tbs cooking oil for frying
Spices to be pund
3 cloves garlic
4 red onions, braised
½ tbs braised caraway seed. (Known in Indonesia as ketumbar)
1 tbs granulated sugar (common sugar)
½ tbs peppercorns
½ tsp salt
Steps:
1. To make filling: heat the cooking oil, stir fry the pounded spices and orange leaf until sweet smelling. Add chicken and 100 cc of coconut milk. Stir continuously until dry. Remove from heat and set aside.
2. To make omelet: beat the eggs and water together. Set aside. Heat an 18-20 cm wide flat Teflon frying pan and coat with oil. Pour in 50 cc of egg mixture and spread over the frying pan to form a thin omelet. Fry well until the surface dry. Remove to a plate. Repeat for the remaining egg mixture.
3. Steam half cooked glutinous rice for about 15 minutes. Remove to a concave container; add the remaining coconut milk and salt. Stir well; let it sit for about 30 minutes until the coconut milk is absorbed. Steam again for about 25 minutes. Remove.
4. Put 2 tablespoonful of the steamed glutinous rice in your hand, squeeze and flatten. Insert 1 teaspoon of the filling. Roll into an egg-shaped ball and squeeze it carefully. Make sure that the filling is in the core. Wrap in the thin omelet, and serve.
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