Lemper Ayam ( Steamed Glutinous Rice Ball with chicken filling

About a month ago I went to an Asian groceries store in Quincy, MA.

I was so glad to find nigiri sushi mold. Many cooking blogs suggested to use this kind of mold to shape lemper (sticky rice ball) easier and faster.

The size of this rice ball is not too big...my husband said, "it only needs my two bites"

Just wondering someday I can get the bigger nigiri sushi maker.

Here is the recipe :

Steamed Glutinous Rice :

250 gram glutinous rice

125 mL coconut milk

1 pandanus leaf

1 lime leaf

- soak glutinous rice in water about 2-4 hours, rinse the water and steam the rice about 10-15 minutes.

- boil coconut milk, pandanus leaf and lime leaf, set aside.

- mix half cooked rice with boiled coconut milik

- put rice mixture into the steamer again, steam until done.

Chicken Filling :

2 pcs chicken

1 white curry instant seasoning

1 tsp coriander powder

2 bay leaves

1 lime leaf

salt, pepper, sugar to taste

150 - 175 mL coconut milk

- stir fry instant curry until it fragrance, add bay leaves, coriander powder.

- throw the chicken in, mix with with the seasoning.

- add coconut milk, let the chicken tender and cooked, and almost all liquid is absorbed.

- shred cooked chicken in food processor.

Finishing :

Open the upper part of sushi mold

Put some rice into base sushi mold

Put some chicken on top of rice

Layer the chicken with some rice again

Press and mold the rice using the upper part.

Open the mold, we will get small tube shape of rice cake.

Wrap with banana leaf.

To know step by step pictures of making this, you can click Bunda Estherlita blog HERE.

Slow Cooker Chicken Porridge (Bubur Ayam Slow Cooker)

Many times I use slow cooker to make rice porridge.

From making our breakfast to making my son's strained porridge when he started to eat solid food.

What I like, I don't have to stir the porridge many times, I don't have to wait near the stove.

Usually I will put chicken stock, rice and seasoning into the slow cooker and turn it on to low setting at night. In the morning I will have nice, smooth and much flavor porridge ready to eat.

(picture of slow cooker is taken from google image search, forgot to save the link, I used the same model of slow cooker as this pic,

Farber ware 6 quarts)

But last Friday, I tried to assembly all the ingredients at 1 pm, because we would have it for dinner time. Usually porridge is for breakfast, but I still can enjoy it for dinner :-)

Here is my recipe :

Ingredients :

4 cups of rice

16 cup of chicken stock

4 cup water

2 tsp ground garlic

3 cm of ginger

2 lemon grass

2 pandan leaves

Direction : put all the ingredients into slow cooker (6 quart capacity), low setting for about 7-8 hours.

For Chicken to spread on top of the porridge, I sauteed chopped chicken tight with garlic, fish sauce, little bit of soy sauce and cooking wine, pepper and salt.

Put the porridge into a bowl, sprinkle with green onion, cakue (Chinese cruller fried bread stick), sauteed chicken and fried shallot, if you like you can enjoy this porridge with hard boiled egg.