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Arem-arem
Arem-arem: Central Javanese banana-leaf rolls of coconut rice filled with spiced tempeh and vegetables
Arem-arem are what Central Javanese cooks pack for meetings, trains and bekal lunchboxes: logs of coconut-scented rice wrapped round a spiced filling, rolled in banana leaf and steamed until firm, so they can be eaten in the hand, cold or warm. Chicken fillings are common in the city; this one uses tempeh, potato and carrot. The common mistake is cooking the rice fully before rolling, which makes the logs mushy; it should be only half-cooked, so it finishes in the leaf. Chef's tip: soften the banana leaves over a flame or in hot water first, or they will split as you roll.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the rice
- 10 ½ oz long-grain ricerinsed
- 1 ¾ cups coconut milk
- ¾ cup water
- 2 Indonesian bay leaves (salam)or 1 bay leaf
- 1 tsp salt
For the filling
- 5 ½ oz tempehcut into 1 cm dice
- 1 potatoabout 150 g, cut into 1 cm dice
- 1 carrotcut into 1 cm dice
- 4 shallotsblended to a paste
- 3 garlic clovesblended to a paste
- 1 red chilliblended to a paste
- 1 tsp ground coriander
- 1 tbsp palm sugargrated
- ½ tsp salt
- 2 tbsp neutral oil
- ½ cup water
To wrap
- 10 pieces banana leavesabout 20 x 25 cm, softened
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Method
0/6 doneStep 1: Put 10 ½ oz long-grain rice, 1 ¾ cups coconut milk, ¾ cup water, 2 Indonesian bay leaves (salam) and 1 tsp salt in a pan. Bring to a simmer over a medium heat and cook, stirring often so it does not catch, for 10 minutes, until the liquid has been absorbed but the grains are still firm at the centre. Cover and leave off the heat.
10 minStep 2: For the filling, heat 2 tbsp neutral oil in a wok over a medium heat. Fry 4 shallots, 3 garlic cloves, 1 red chilli and 1 tsp ground coriander for 3 minutes, until fragrant.
3 minStep 3: Add 5 ½ oz tempeh, 1 potato and 1 carrot, stir to coat, then add 1 tbsp palm sugar, ½ tsp salt and ½ cup water. Cook for 8–10 minutes, until the potato is tender and the mixture is dry. Cool slightly.
10 minStep 4: Lay a banana leaf shiny side up. Spread 2–3 tbsp rice into a 6 x 12 cm rectangle, put a spoonful of filling down the middle and cover with another 1–2 tbsp rice. Roll the leaf tightly into a log and fold the ends under.
Step 5: Repeat with the remaining 10 pieces banana leaves, rice and filling. Steam the rolls seam side down over boiling water for 30 minutes, until firm when squeezed.
30 minStep 6: Cool on a rack before packing. Keep in the fridge for up to 2 days and pack with an ice pack; eat at room temperature.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 12 g
- Carbs
- 52 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does arem-arem take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of long-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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