Recipe by Dapur Rasamasa
Serve: 5 Person
Chicken fillet richly spiced and laced with kemangi and…
Ingredients
- 1 glass Nestlé CARNATION Evaporated Milk
- 50 gram chicken breast fillet, cut finely
- 200 gram white tofu, mashed
- 1 bunch Thai basil, stalks removed
- 1 teaspoon ground pepper
- 2 bay leaves
- 2 lemon grass
- 4 raw salted duck egg, yolk separated from the white
- Bird's eye chilies, whole
- Shallots, sliced
- 1 egg, mixed
- Sugar
- Banana leaves
- Bamboo skewer
Chicken and duck egg steamed with spices in evaporated milk wrapped inside a banana leaf, the cooking is known as the pepes technique
Steps
- Pour Nestlé CARNATION Evaporated Milk into a pan with chicken. Add pepper and sugar, and mix well. Bring to a boil on low heat, while stirring it gently.
- Add in bay leaves and lemon grass, bring to a boil, remove from heat. Leave to cool.
- Add in egg, tofu and white part of the salted duck eggs. Mix well.
- Take two banana leaves, put on top of the other. Place bird's eye chilies, sliced shallots, Thai basil leaves, and the yolk of salted duck egg. Fold banana leaves to form a triangle, pin securely with a piece of bamboo skewer. Repeat until all the ingredients is finished.
- Heat a steamer, place pepes inside and steam for 40 minutes. Once cooked, remove from heat. Leave to cool, and serve.
