Lemper Daging Bumbu Bali

This recipe is the follow up of the previous recipe. Lemper is flavored rice with fillings and wrapped in banana leaves. Usually the filling is chicken meat but this time I am trying to be creative and mix two recipes in one: recipe for the real lemper rice and Balinese spice for the meat filling (yeah because I have it in my fridge and I cant wait to use it.. ihihihihii..).

Rice Ingredients:

2 cups of rice, rinsed
2 Salam leaves (Indonesian Bayleaf),
1 Lemongrass, bruised,
1 tbsp salt
2 tbsp dehydrated coconut milk
Banana leaf
1. Put the rice and the rest of ingredients (except banana leaf) in a ricecooker, put water as much as you usually do. Stir gently so the salt and dehydrated coconut milk mix well with the water. Let it cook like usual.
2. Meanwhile, lets prepare the meat filling.

Meat filling ingredients:

500 gr beef ground meat,
50 grams of Balinese beef spice mix (or more if you want it to be spicier)
1 tbsp dehydrated beef broth,
2 Kaffir lime leaves, shredded,
1 cup diced carrot,
2 tbsp oil

Cooking steps:

1. On a wok, preheat oil and sauté the beef spice mix, add kaffir lime leaves and ground meat, continue cooking for another 10 minutes,
2. Once the meat turns color, add carrot and the dehydrated beef broth.
3. When the carrot is soften, it means your meat filling is ready, now lets wrap it up!
4. Cover the bottom of a rectangular glass pan (pyrex) with banana leaf,
5. Divide the rice into two parts. Spread one part evenly on the bottom of the rectangular glass pan that has been lined with banana leaf,
6. Pat down the rice to make sure its packed,
7. Spread your meat filling on top of the rice layer evenly,
8. Spread the rest of the rice on top of the meat filling evenly, pat down. Make sure the whole thing is packed neatly.
9. Cover the top of the rice with banana leaf,
10. Steam for about 20 minutes.
11. For serving, cut a portion of the lemper and pick it up with a serving spoon,
12. Serve while its warm, enjoy!



Happy cooking