Resep Semar Mendem

Instructions

1. 1. Beat the eggs. 2. Pour in water. Stir. 3. Add flour and salt. Stir. 4. Pour in the oil. Stir until evenly mixed and not lumpy. 5. Heat the Teflon then reduce the heat. 6. Pour the mixture and make a thin omelette until cooked. Do this until all the dough is used up. Set aside.
2. 1. Drain the soaked sticky rice. 2. Steam the sticky rice for 15 minutes. 3. Meanwhile, cook the coconut milk, salt and pandan leaves in a pan or pan until cooked/boiling. Turn off the heat. 4. Remove the steamed sticky rice and put it into the boiled coconut milk. Stir until the coconut milk is all absorbed into the sticky rice. 5. Steam the sticky rice again until cooked for 30 minutes. Remove and set aside.
3. 1. Saute ground spices, bay leaves and galangal until fragrant. 2. Add ground chicken. Stir well. 3. Pour in coconut milk. Stir well and cook until the coconut milk is absorbed and becomes dry. Remove and set aside.
4. 1. In a saucepan, mix all the ingredients together. Stir well. 2. Cook over low heat while continuing to stir until thick and cooked. 3. Remove and set aside.
5. 1. Make 10 sticky rice balls. 2. Take 1 ball of sticky rice then flatten it. 3. Add 1 tsp of filling. 4. Clench again until it forms a flat rectangle. Place on top of 1 omelette sheet. Fold it into an envelope shape. Set aside. Do this until all the ingredients are used up. 5. Semar mendem is ready to be served with sauce/flavor.
6. 1. Use plastic gloves when clenching the sticky rice to prevent it from sticking. 2. When steaming sticky rice, make sure the water in the steamer pot has boiled and steamed a lot, then add the sticky rice. This is done so that the sticky rice can be cooked perfectly and not melt. 3. Wrap or cover the lid of the steamer pan with a clean cloth/napkin so that water vapor doesn't drip back inside.