In Indonesia, we have a snack called Lemper, it is made with glutinous rice. This following snack, is called Lalampa. It is similar to Lemper, but it’s using seafood and also grilled, while Lemper is most of the time using chicken or beef, especially chicken floss or beef floss, and only some would grill it.
While Lemper is mostly known from Java
Ingredients
400 g short grain rice/glutinous rice/sticky rice, soak in water for 2 H
250 ml water
5 pouches of green tea
1 screw-pine fragrant leaf, tied in knot
300 ml canned coconut milk (from 400 ml can)
salt
Drain and rinse rice, steam for 10 mins
Meanwhile, bring water to a boil then turn off the heat. Add in tea pouches, let steep for 5 mins, discard
Put aside about 50 ml of the tea water
Mix in coconut milk with 200 ml of the tea water
Drop in fragrant leaf and a pinch or two of salt, bring back to a boil
Stir in steamed rice, and steam again for another 30 mins
Spice Paste
1-2 cm ginger, skinned
2-4 Asian shallots (depending how big your shallots are)
4 bird eye chilies
1 tbsp store bought minced garlic
1 lemongrass, slice thinly the white part
1 tsp sugar
1/2 tsp salt
Using a food processor (or pestle and mortar), blend all ingredients into fine paste (water maybe added, about 50 ml, to smooth the process while blending)
Filling
1 can salmon, drain, 287 g
1 tbsp lime juice
1 tomato, cubed
5 stalks basil leaves, wash and chop (stalks and leaves)
3 stalks mint leaves, wash and chop (use only the leaves)
banana leaves for wrapping
On nonstick pan, saute paste without oil until fragrant
Add in salmon followed with mint, basil and tomato, stir to combine
Pour in the reserved 50 ml tea along with 100 ml coconut milk, cook until liquid thickened and almost all evaporated
Wash and dry banana leaves
Place steamed rice on it, spoon some salmon as filling, then roll
Secure rolled cake with toothpick
Turn on your broiler and broil cake until banana leaves browning
Serve immediately or at room temperature
Enjoy~
Lalampa
Ingredients
Rice
- 400 g short grain rice/glutinous rice/sticky rice soak in water for 2 H
- 250 ml water
- 5 pouches of green tea
- 1 screw-pine fragrant leaf tied in knot
- 300 ml canned coconut milk from 400 ml can
- salt
Spice Paste
- 1-2 cm ginger skinned
- 2-4 Asian shallots depending how big your shallots are
- 4 bird eye chilies
- 1 tbsp store bought minced garlic
- 1 lemongrass slice thinly the white part
- 1 tsp sugar
- 1/2 tsp salt
Lalampa
- 1 can salmon drain, 287 g
- 1 tbsp lime juice
- 1 to mato cubed
- 5 stalks basil leaves wash and chop (stalks and leaves)
- 3 stalks mint leaves wash and chop (use only the leaves)
- banana leaves for wrapping
Instructions
Rice
- Drain and rinse rice, steam for 10 mins
- Meanwhile, bring water to a boil then turn off the heat. Add in tea pouches, let steep for 5 mins, discard
- Put aside about 50 ml of the tea water
- Mix in coconut milk with 200 ml of the tea water
- Drop in fragrant leaf and a pinch or two of salt, bring back to a boil
- Stir in steamed rice, and steam again for another 30 mins
Spice Paste
- Using a food processor (or pestle and mortar), blend all ingredients into fine paste (water maybe added, about 50 ml, to smooth the process while blending)
Lalampa
- On nonstick pan, saute paste without oil until fragrant
- Add in salmon followed with mint, basil and tomato, stir to combine
- Pour in the reserved 50 ml tea along with 100 ml coconut milk, cook until liquid thickened and almost all evaporated
- Wash and dry banana leaves
- Place steamed rice on it, spoon some salmon as filling, then roll
- Secure rolled cake with toothpick
- Turn on your broiler and broil cake until banana leaves browning
- Serve immediately or at room temperature
