Grilled Sticky Rice & Salmon Cake

An Indonesian snack similar to Lemper. The difference is that Lemper is using either chicken or beef, Lalampa always uses fish meat such as tuna or salmon.

These can be served warm or room temperature.

400 g short grain rice/glutinous rice/sticky rice, soak in water for 2 H

250 ml water

5 pouches of green tea

1 screw-pine fragrant leaf, tied in knot

300 ml canned coconut milk (from 400 ml can)

salt

Drain and rinse rice, steam for 10 mins

Meanwhile, bring water to a boil then turn off the heat. Add in tea pouches, let steep for 5 mins, discard

Put aside about 50 ml of the tea water

Mix in coconut milk with 200 ml of the tea water

Drop in fragrant leaf and a pinch or two of salt, bring back to a boil

Stir in steamed rice, and steam again for another 30 mins

1-2 cm ginger, skinned

2-4 Asian shallots (depending how big your shallots are)

4 bird eye chilies

1 tbsp store bought minced garlic

1 lemongrass, slice thinly the white part

1 tsp sugar

1/2 tsp salt

Using a food processor (or pestle and mortar), blend all ingredients into fine paste (water maybe added, about 50 ml, to smooth the process while blending)

1 can salmon, drain, 287 g

1 tbsp lime juice

1 tomato, cubed

5 stalks basil leaves, wash and chop (stalks and leaves)

3 stalks mint leaves, wash and chop (use only the leaves)

banana leaves for wrapping

On nonstick pan, saute paste without oil until fragrant

Add in salmon followed with mint, basil and tomato, stir to combine

Pour in the reserved 50 ml tea along with 100 ml coconut milk, cook until liquid thickened and almost all evaporated

Wash and dry banana leaves

Place steamed rice on it, spoon some salmon as filling, then roll

Secure rolled cake with toothpick

Turn on your broiler and broil cake until banana leaves browning

Serve immediately or at room temperature

Enjoy~

PS: You can serve them with any hot sauce you like!