Indonesian Arem Arem: Steamed Rice Rolls with Savory Chicken Filling

Arem Arem with Chicken, Carrot, and Potato Filling

Ingredients:

• Rice Mixture:

  • 300 grams of pulen (soft) rice
  • 600 ml coconut milk
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 stalk of lemongrass, white part only, bruised
  • Banana leaves for wrapping
  • Toothpicks or small sticks for securing the wraps

• Filling:

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  • 250 grams shredded chicken
  • 1 potato, diced small
  • 1 carrot, diced small
  • 5 shallots, thinly sliced
  • 2 cloves garlic, bruised and finely chopped
  • 200 ml water
  • Salt, sugar, and non-MSG chicken stock powder to taste
  • 1 bay leaf
  • 1 stalk of lemongrass, white part only, bruised
  • 1 tablespoon margarine for sautéing

Instructions:

1. Prepare the Rice:

   • In a large pot, combine the rice, coconut milk, salt, bay leaves, and bruised lemongrass.
   • Cook over medium heat until the coconut milk is absorbed and the rice is partially cooked, turning into nasi aron (half-cooked rice). Set aside.

2. Make the Filling:

   • Heat the margarine in a pan over medium heat. Sauté the garlic and shallots until fragrant.
   • Add the bay leaf and bruised lemongrass, and continue sautéing until the aromatics release their fragrance.
   • Stir in the diced carrots and potatoes, followed by the shredded chicken. Mix well.
   • Season with salt, sugar, and chicken stock powder to taste. Pour in the water and stir to combine.
   • Cover the pan and let the mixture cook until the vegetables and chicken are tender, and the liquid is absorbed. Taste and adjust seasoning if necessary. Remove from heat.

3. Assemble the Arem Arem:

   • Prepare the banana leaves by cutting them into manageable pieces and passing them briefly over an open flame to make them pliable.
   • Place a portion of the partially cooked rice on the center of a banana leaf and flatten it slightly.
   • Spoon a generous amount of the chicken and vegetable filling onto the rice.
   • Roll the banana leaf to enclose the filling, folding the edges securely and using toothpicks or small sticks to fasten the ends.

4. Steam the Arem Arem:

   • Arrange the wrapped Arem Arem in a steamer and steam for approximately 1 hour, or until the rice is fully cooked and infused with the flavors of the filling.

5. Serve:

   • Serve the Arem Arem warm, as a delightful snack or part of a meal. Enjoy them alongside crispy fried tempeh or tofu for a complete and satisfying experience.

Tips for Perfect Arem Arem:

• Ensure the rice is only partially cooked before wrapping, as it will finish cooking during steaming.
• Adjust the seasoning of the filling to your preference; the balance of salt, sugar, and stock powder is key to a flavorful filling.
• Make sure the banana leaves are soft and pliable to prevent tearing during wrapping. Passing them over an open flame helps achieve this texture.

This traditional Indonesian snack is perfect for gatherings, picnics, or simply enjoying at home. The combination of soft rice and savory filling, all wrapped in fragrant banana leaves, makes Arem Arem a delightful treat that captures the essence of Indonesian cuisine.