feastly rice/chicken rolls wrapped in omelette
500 gr sticky rice
550 ml santen asli (thick coconut milk)
salt to taste
2 jeruk purut leaves
3 tbsp water
bamboo sateh sticks
200 gr chicken breast
5 cloves garlic
2 tsp ketumbar (coriander)
1/2 tsp jinten (cumin)
1 tsp white pepper
2 tsp palmsugar
Soak the rice for a long time and then steam it for 15 minutes. Cook the rice with 200 ml santen and the salt until the santen is absorbed. Them steam the rice until cooked.
Boil the chicken in water until done. Shred the chicken fine. Slice the garlic and the shallots fine. Roast the ketumbar and the jinten for 2 minuten dry in a skillet and pound or grind it fine into a paste together with the pepper, the palmsugar, the shallots and the garlic. Heat in a wok the oil and fry the paste for 2 minutes. Then add the jeruk purut and the chicken and fry it for 4 minutens. Add 100 ml santen and let it simmer slowly until the fluids have evaporated. Remove the leaves.
Beat the eggs with the water and salt and bake 20 thine omelettes from it. Form 20 balls from the rice and fill them with the chickenmixture. Pack the balls in the omelettes and press them in an oblong shape.
Split the bamboo and squeeze in an omelette. Use the papaya leaf to prevent the omelette form falling out. Roast the omelettes slowly above a charcoal fire. Sprinkle or brush the remaining santen regulary on top. Then serve.
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