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Nasi Pepes Ayam Jamur

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That’s the Indonesian name¬†for steam fragrant yellow rice with chicken and mushroom wrapped in banana leaf. Definitely a mouthful title ūüėĬ† It’s a beautiful dish though. The rice is pre-cooked in grated fresh turmeric, coconut milk and thin slices of kaffir lime leaves that makes the steam wafting in the air smelling of fresh turmeric and lime leaves.¬†More¬†fragrant spices e.g. lemon grass, purple basil & coriander leaves are added, wrapped in banana leaf and then double cook the rice in a steamer. Resulting in amazing¬† combination of fragrances. Just beauuuutiful….!

Mike and David¬†had them for dinner last night. One nice¬†comment from him ¬†“If I close my eyes when I eat this, I swear I’m in a different country”¬†. Not too bad ūüėÄ

NASI PEPES AYAM JAMUR

Ingredients:
* 2 cups of rice
* 3-4 cups of coconut milk (I use powdered Kara)
* fresh turmeric 2 cm, grated
* 8 pcs kaffir lime leaves – thinly sliced
* banana leaf for wrapping – (I use alum. foil)
* 4 stalks of lemon grass, bruised
* 6 pcs bay leaves
* boneless chicken thighs – cut bite size
* boiled eggs (optional)
* coriander leaves
* purple basil leaves
* straw mushrooms

Ingredients 2:
* 10 pcs shallots
* 7 pcs garlic
* 7 pcs candle nuts
* 2 cm fresh ginger, bruised
* 2 cm fresh turmeric, bruised
* 1 large tomato, chopped
(grind “ingredients 2” into a smooth paste)

Cooking Directions:
1.) Cook the rice in a rice cooker in coconut milk, grated turmeric
salt and sliced lime leaves. Let it cook through
2.) In the mean time, stir fry paste ingredients until fragrant
3.) Add chicken, mushrooms, stir well, add lemon grass, bay leaves
4.) Add salt, pepper & sugar to taste. Cook chicken till tender
set aside
5.) Prepare steamer. Cut banana leaves, on a bed of rice, place
chicken & mushroom, purple basil, chopped tomato. then
topped with another layer of rice. Sprinkle with coriander leaves
6.) Fold banana leave and make it into a tight pocket.
Secure with string or tooth picks
7.) Arrange inside steamer and steam for about 1 hour or so

** Recipe from Mbak Ine Elkaje – thank you mbak¬† ūüėÄ

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