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Chicken/Tuna Lemper
Chicken/Tuna Lemper

Before you jump to Chicken/Tuna Lemper recipe, you may want to read this short interesting healthy tips about Treats that give You Vitality.

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There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Choosing to live a healthy way of life can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to chicken/tuna lemper recipe. You can cook chicken/tuna lemper using 27 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Chicken/Tuna Lemper:
  1. Prepare Rice (I used rice cooker)
  2. Prepare 1,5 cup Sticky/gloutinous ricer
  3. Provide 1/2 cup Thai rice (optional)
  4. Provide 1 cup coconut milk
  5. Take 1,5 cup water
  6. Use 1 tsp himalayan salt
  7. Provide 1 tsp chicken stock cube
  8. Prepare 1 tsp sugar (optional)
  9. Get pandan leaves (optional, it make it really fragrant)
  10. Prepare lemongrass (optional)
  11. Get Filling (you can make this a day before)
  12. Take 1 breast chicken (200-300gr) - Boil and shredded or 2 cans Tuna chunks (220 gr)
  13. Use 200 ml coconut milk
  14. Take oil
  15. Get 1 kafir lime leaves (dont use the stem)
  16. Provide Leaves Foil or banana
  17. Get cling film
  18. Get Blends smooth
  19. Use 6 red chillies
  20. Use 5 thai red chillies (optional)
  21. Get 5 shallots peeled
  22. Provide 4 garlics
  23. Prepare 1 lemongrass - white bit
  24. Use 2 tbsp tamarind pulp (1 tbsp dillute withw arm water)
  25. Provide 1 tsp corriander powder
  26. Take 1 tsp chicken stock powder (knorr)
  27. Take Himalayan salt
Instructions to make Chicken/Tuna Lemper:
  1. For the rice, put all in rice cooker, and cooked. when it finish, mix around and if it still not really done, click it one more time. There should be no more water/coconut - leave this in rice cooker so it stay warm
  2. For filling, in wok, put oil, let it hot and put all the blends inggredients. Add the kafir lime leaves, stry fry till the chillies change to darker colour.
  3. Put the coconut milk, mix well, and taste it. add the tuna/chicken shreeded. You can add bit water if you want. leave it simmer, this is about 45 minutes, till all water/coconut milk is soaked. Taste it. It should taste bit sweet, with savoury and spicines. Add what you think needed. This should be dry, as we will put this in between the rice.
  4. Finishing: in a big rectangle pyrex (or any that similar), cover with cling film. Make sure you have alot of this cling on the side part, as you will need this to cover when we finish assemble it. Start by divide the rice into 2. Put 1 portion in the bottom of the pyrex. flatten it with spoon.
  5. Add the filling in the middle, and flatten it again using flat.
  6. Put the rest of the rice on top of it. flatten it again. and use the side bit of the cling film to cover it.
  7. When its a bit cooler, open the cling film, Using long knife (wet this with water) cut this into long rectangle.
  8. Now we need to wrap each one with banana leaves/foil. You meant to wrapped the whole piece, but I dont have enough banana leaves 😝 important: if you use foil, put a bit of oil on the foil, so its not sticky after the grill.
  9. We then grill this, either in pans or on the oven.
  10. I grilled using pans for about 5-10 minutes.

Here's a recipe I whipped up to jazz up the usual tuna or chicken salad. Instead of the usual 'tuna' I actually use a can of chunk solid white albacore. We earn a commission for products purchased through some links in this article. This Avocado Tuna Salad has incredible fresh flavor! Tuna Avocado Salad is loaded with protein.

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