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.
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Step 1: Cooking the Rice
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)
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
Step 2: Spice Paste
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)
Step 3: Making the Cake
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
PS: You can serve them with any hot sauce you like!