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Indonesian Chicken with Spices in Banana Leaf


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Ingredients

8 portion(s)

  • 400 g chicken breast
  • 3 tbsp base megenep paste, (see recipe below)
  • 3 Kaffir lime leaves, thinly sliced
  • 1 sprig lemon basil
  • 1 tomato, roughly chopped
  • 1 TBLSP Palm Sugar
  • Juice of 2 Limes
  • Banana Leaves, Washed + Bamboo Toothpicks
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Recipe's preparation

  1. Cut chicken into 6 pieces & mince on Turbo 4-5 times. Place in bowl.


    Mix with Base Megenep Paste, Bail Leaves, Kaffir Lime Leaves, Tomato, Palm Sugar, Lime Juice & Salt.


    Cut six 25cm x 20cm pieces from banana leaves.  (or use foil).


    Place a TBLSP of chicken mixture on each leaf.  Fold both sides of the leaf over the filling.  Fold the open end over & secure with bamboo toothpicks.


    VAROMA METHOD


    Set up rice to cook as per (EDC)


    Add Chicken Parcels to Varoma Dish


    Cook for 10mins at Varoma Temp on Speed 2


     


     


     


     

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Tip

HOT SPICE PASTE (Base Megenep)

1 tsp Roasted Shrimp Paste

80g Shallots peeled

40g Garlic Peeled

5 Long Red Chillies, Deseeded

4 Bird's Eye Chillies, Sliced

100g Ginger

50g Fresh Galangal

1 Tsp Tumeric

1 Lemongrass Stalk, Bruised & cut into 3cm pieces

1 TSP Salt

1/3 cup Coconut Milk

20ML Vege Oil

Method:- Add Shrimp Paste to bowl 10 seconds on speed 8.

Add the shallots, garlic. chillies, galangal,turmeric, lemongrass & salt.  20 sec on speed 8 to form a paste.  Add coconut milk & vege oil & cook 100 degrees 5 mins on speed 1.

Set aside to coat minced chicken prior to wrapping in banana leaves & steaming in Varoma.

 

 

 

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Looks Dee-licious - this is 

    Submitted by Rebecca Hill on 22. January 2011 - 03:57.

    Looks Dee-licious - this is  my kind of recipe Cookie!

    Rebecca H, Perth


    Spice is the variety of life

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  • Hi Singing Chef.... yes the

    Submitted by Amanda Cook on 17. January 2011 - 22:45.

    Hi Singing Chef.... yes the paste freezes easily & you can also substitue the chicken for fish or beef.  As far as quantity goes I can only say that it makes quite a substantial amount & it really depends on how many parcels you make.  It's so authentic & very delicious....enjoy!!  I will also post the Water Spinach with Sambal Pelecing which can also be steamed above the rice in the Varoma.  Thank you for your positive comments.tmrc_emoticons.) 

    Amanda Cook, Passionate Consultant Kew, Vic

     

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  • Another "must try" dish Love

    Submitted by CathyM on 17. January 2011 - 13:58.

    Another "must try" dish Love the fact that you can utilise the Varoma. always looking for Varoma recipes for my customers. Thanks for posting .tmrc_emoticons.D must give it  a try. The Megenep Paste sounds delicious. How much does it make? and can you freeze it ok?

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  • This sounds like a winner

    Submitted by guest on 16. January 2011 - 22:13.

    This sounds like a winner Cookie…YUM!

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