Arem-Arem Stuffed with Proteina

(5-6 pieces)

Ingredients :

• 250gr of uncooked rice
• 510 ml of water
• 50 ml coconut milk (thick)
• 1 tsp salt
• ½ tsp sugar
• 1 stalk of lemongrass
• 2 bay leaves

• 35 grams of Proteina MK/LS that has been soaked in water, kneaded and drained by repetition of 3x
• 1 diced carrot (medium size)
• 1 diced potato
• 2 bay leaves
• 1 stick of lemongrass, bruised
• 1 segment of Galangal, bruised
• Salt, sugar, and broth powder
• Water / coconut milk
• Banana leaves

Grind into a paste:

• 5 cloves of shallots
• 3 cloves of garlic
• 3 candlenuts
• 2 tsp salt
• 1 tsp brown sugar
• 6 curly red chilies (optional)

Directions:

1. Cook the rice with water, coconut milk, salt, sugar, lemon grass and bay leaves until cooked.
2. Boil diced carrots and potatoes until half cooked.
3. Heat the oil. Saute the spices paste until fragrant. Add a little water / coconut milk. Then add the lemongrass, bay leaves and galangal and mix well.
4. Add Proteina, stir briefly then add the half cooked carrots and potatoes.
5. Add salt, sugar and broth powder, then stir well. Taste the seasoning until it taste great.
6. Allow the spices to infuse and the water to boil. Turn off the heat and set aside.
7. Take a torn banana leaf and then take enough cooked rice. Add the sauteed Proteina. Roll the rice and then fold both ends. Do it to the end.
8. Steam for about 45 minutes.
9. Ready to serve.