Soy-Free Arem Arem
Delight in the wholesome and aromatic flavors of Soy-Free Arem Arem, a unique twist on the beloved Indonesian snack that’s perfect for those seeking soy-free options. This recipe features tender banana leaf-wrapped parcels filled with fragrant coconut-infused rice and a spiced chicken filling, elevated with the bright essence of lime leaves and a hint of turmeric. The simple yet flavorful ingredients, like shallots, garlic, and red chili, create a harmonious blend of textures and tastes. What sets this arem-arem apart is its allergy-friendly approach, avoiding soy while still delivering authentic savory notes. Ready in just under 90 minutes, these portable, protein-packed snacks are ideal for on-the-go meals, picnics, or a delightful appetizer at a gathering. Steam them to perfection and enjoy their vibrant, satisfying goodness warm or at room temperature. Perfectly versatile and naturally gluten-free, these Soy-Free Arem Arem rolls are a culinary experience not to be missed!
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Recipe Information
Ingredients
- 8 pieces Banana leaves
- 500 grams Cooked white rice
- 150 milliliters Coconut milk
- 200 grams Chicken breast
- 3 pieces Shallots
- 2 pieces Garlic cloves
- 1 piece Red chili
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Cooking oil
- 100 milliliters Water
- 2 pieces Lime leaves
- 8 pieces String or toothpicks
Instructions
Start by preparing the banana leaves. If they are too stiff, briefly pass them over an open flame or soak them in hot water to make them more pliable. Set aside for wrapping.
In a small saucepan, combine the cooked white rice with coconut milk and a pinch of salt. Cook over medium heat, stirring occasionally, until the coconut milk is absorbed. This should take about 5 minutes. Set aside to cool.
Chop the chicken breast into small cubes. Finely slice the shallots, garlic, and red chili.
In a frying pan over medium heat, add the cooking oil. Once hot, sauté the shallots, garlic, and chili until fragrant.
Add the chicken pieces to the pan, and stir in the salt, black pepper, turmeric powder, and lime leaves.
Pour the water into the pan, stir well, and allow it to simmer until the chicken is cooked through and the liquid is reduced. This should take about 10 minutes. Remove and discard the lime leaves.
To assemble, lay out a banana leaf and place about 2 tablespoons of the coconut-infused rice in the center. Add a tablespoon of the chicken filling on top of the rice.
Roll the leaf to enclose the filling. Fold the edges inward and secure them with string or a toothpick.
Repeat the process with the remaining leaves, rice, and chicken filling.
Prepare a steamer and bring the water to a boil. Place the wrapped arem-arem in the steamer and cook for about 30 minutes.
Once cooked, let them cool slightly before serving. The arem-arem can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
1323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 18.6 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1304 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
