Arem-arem Recipes

Ingredients

• Rice:
• Rice, wash and set aside - 500 grams
• Leaves, bay - 1 sheet
• Lemongrass, bruised - 1 stick
• Salt - 1 tsp
• Coconut milk - 1 liter
• Stuffing:
• Beef, cut into small cubes - 300 grams
• Lemongrass, bruised - 1 stick
• Galangal, bruised - 3 cm
• Bay leaf - 1 sheet
• Coconut milk - 500 ml
• Oil - to taste
• Ground spices:
• Garlic - 5 cloves
• Shallots - 5 grains
• Big red chilies - 7 pieces
• Salt - 1 tsp
• Sugar - 1 tsp
• Pepper powder - 1/2 tsp
• Omelet Skin:
• Eggs - 3 eggs
• Salt - 1/2 tsp
• Pepper - 1/4 tsp
• Water - 2 tbsp
• Complementary:
• Banana leaves - to taste
• Toothpick or stick - to taste
• See Mother's Recipe Version

Plans

• Omelet: In a bowl, mix and beat all the skin ingredients. Make a thin omelet with Teflon. Do it until the dough runs out. Set aside.
• Rice: Cook the rice with coconut milk, bay leaf, lemongrass, and salt until the coconut milk is completely absorbed and the rice is half cooked. Turn off the heat and let it warm.
• Heat some oil. Saute ground spices with lemongrass, galangal, and bay leaf until fragrant.
• Enter the meat. Stir well and cook until the meat changes color.
• Pour the coconut milk. Stir well and cook until the meat is tender and the gravy has reduced. Turn off the fire.
• Take two banana leaves and stack them. Put the omelet on top. Give rice dough (rice) as much as 2 tablespoons of munjung and then flatten. Give 1 tablespoon of meat filling. Cover and compact the rice until the filling is completely covered. Wrap it in banana leaves like rice cake. Pin both ends with a toothpick / stick. Do it until all the ingredients run out.
• Steam arem-arem for 1 hour. Lift.
• Ready to be served.
• 1. The filling of arem-arem can be added with potatoes and carrots according to taste.

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