Recipes Lalampa
Material:
* 500 g white glutinous rice
* 300 cc coconut milk from a coconut
* 1 teaspoon salt
For the filling:
* 350 gr ikantongkol meat / tuna fresh, clean
* 5 red chillies, finely sliced
* First knuckles ginger, puree
* 2 cloves garlic, mashed
* 1 teaspoon salt, and puree
* 2 pcs tomatoes, sliced
* 1 pandan leaf lbr
* 1 stalk lemongrass, crushed
* 125 cc coconut milk
* 10 lbr basil leaves, if any, thinly sliced
* 10 lbr basil leaves, thinly sliced
* 1 tbsp finely chopped Garlic chives
How to Make:
1. Rinse rice, soak several hours, drain. Steamed glutinous rice is half cooked, remove from heat. Give the coconut milk that has been given a salt, stir, let stand until milk is absorbed. Steamed again until cooked.
2. Create content:
1. Steam the fish until cooked meat, Suwir-Suwir flesh.
2. Heat 3 tablespoons oil, saute the spice puree until fragrant. Insert slices of tomato, lemon grass, sliced chili, pandan leaves, fish and meat.
3. Give thick coconut milk and cook, stirring frequently, until coconut milk is absorbed, enter the leaves that have been sliced and stir well. Lift.
3. Put a few tablespoons of the cooked sticky rice on a piece of banana leaf, give the contents, then roll like a rice cake the size of 15x3 cm. Hook both ends by a stick, coat the outside with a little oil, then roast until fragrant.
