Semar Mendem And What Is The Difference Between Lemper And Semar Mendem

What is the difference between Lemper and Semar Mendem?

The difference lies in the wrapping of the two. If the lemper is immediately wrapped in banana leaves, while the semar mendem is wrapped in a layer of skin made from a mixture of flour and egg, it is shaped like an omelette.

Semar Mendem What's in it?

Come on, try it! Semar mendem and lemper have something in common, namely a wet cake made from glutinous rice cooked with coconut milk. then, stuffed with shredded chicken and shaped. The difference is that the semar mendem is wrapped in a thin omelet made of egg-wheat flour dough.

How to Make Semar Mendem?

How to make semar mendem: cook the stuffing first. Continue to stir-fry the ground spices, add the bay leaf, lemon grass, shredded chicken, salt, pepper, brown sugar, and coconut milk. the next step, cook the sticky rice by steaming for 10 minutes. Boil coconut milk, salt, and bay leaf until it boils. other items•

Chicken Filling Ingredients

250 gr Chicken fillet, boiled & shredded
50 ml thick coconut milk
1 lb bay leaf
2 lbs of lime leaves
1 stalk Lemongrass, bruised
1/2 tsp Salt
1 tsp sugar
Oil for frying

Ground spices

4 pcs Shallots
2 cloves of garlic
1/2 tsp Roasted Coriander
1/4 tsp Pepper
2 pcs roasted candlenut

How to make

1. Heat the oil, saute the spices until fragrant. Add bay leaf, lime leaves & lemongrass. Stir until the spices are cooked
2. Add chicken, mix well. Add coconut milk, sugar & salt. Stir, cook until the spices are absorbed & the coconut milk shrinks (use low heat, so it doesn't burn). Taste correction. Cook until completely dry. Remove & set aside.
1. Heat the steamer, steam the glutinous rice & pandan leaves for 20 minutes. Remove, pour sticky rice & pandan leaves into a container
2. Boil over low heat: coconut milk, salt & sugar. Keep stirring until it boils. Lift
3. Pour the coconut milk gradually into the sticky rice while stirring until the coconut milk is absorbed
4. Reheat the steamer, steam the sticky rice for 30 minutes / until cooked. Lift
5. Take 1 tablespoon of glutinous rice (40gr) flatten it & give it the stuffing, form an elongated round shape.
1. Beat the eggs, add a little coconut milk, mix well.
2. In a bowl, add the flour, add the eggs, mix well using a whisk. Pour the coconut milk gradually while stirring using a whisk. Add custard & salt, mix well until the dough is not lumpy (sieve if necessary)
3. Heat the 18cm diameter Teflon. Pour 1 tablespoon of the dough, rotate the Teflon so that the thickness is evenly distributed. Cook until cooked, remove.
Solution: take 1 sheet of skin, add lemper, then wrap it like a rolled omelet.