filled riceballs
Ingredients:
150 gr ketan (sticky rice)
400 gr chickenbreast
1 bunch chives
4 sprigs coriander
1 tbsp cornflour
3 tbsp fish sauce
1 tbsp palmsugar
1 tsp pepper
1 egg
water
banana leaf
Garnish:
1 small carrot
1 red lombok (large chilie)
1 green lombok
spice sweet/sour sauce
Preperation/method:
Chop the meat and the coriander and the chives fine and mix it with the egg, the fish sauce, the palmsugar, the pepper and the cornflour. Soak the rice for at least 3 hours in warm water and drain well. Spread the rice. Put 1 tsp of the mixture on the rice and form small balls (2 cm) Cover a steampan with the bananaleaves and put the balls in. Steam the balls for 20-25 minutes until done. Slice the carrot and the deseeded lomboks julienne. Garnish the balls with it and serve it with the sauce.
