Hello food lovers...
Lalampa is a Manado style lemper filled with shredded cob fish meat, which is then wrapped in banana leaves and grilled until fragrant.
The basic ingredient for making Lalampa include glutinous rice, salt, pandan leaves, coconut milk, tuna fish, and ground spices. Before being burned, Lalampa will be smeared first with vegetable. This is what makes Lalampa even more special. The aroma feels stronger and penetrates deeply.
And the process of making this Lalampa is moderate, not too difficult and not too easy. Let's make it n
INGREDIENT :
500 g White glutinous rice, soaked in water for 2 hours, drained
200 ml Coconut milk
1/2 tsp Salt
Banana leaves and toothpicks
FILLING :
300 g Mackerel tuna
300 ml Coconut milk
1 Lime, juice extracted
1-2 Tomatoes, diced
25 g Holy basil leaves
2 Pandan leaves, finely sliced
5 Kaffir lime leaves, finely sliced
1/4 Turmeric leaves, finely sliced
Salt, ground pepper, and sugar to taste
GROUND SPICES :
5 Shallots
3-5 Red chilies
1 tsp Chopped ginger
2 tsp Finely sliced lemongrass
3 Candlenuts, fried without oil
HOW TO MAKE :
1. Filling : Rub fish with lemon juice, steam or grill until cooked and scrape the flesh. Saute ground spices, add all sliced leaves, fish, and diced tomatoes. Pour in coconut milk, add salt, sugar, and ground pepper. Stir until all ingredient cooked and dry, add holy basil leaves and set aside.
2. Steam glutinous rice until half cooked for 15 minutes. Transfer to another pan, add coconut milk ad salt.
3. Boil over low heat while stirring occasionally, until coconut milk is fully absorbed. Steam again until completely cooked.
4. Take 2-3 tbs of steamed glutinous rice, fill with 1 tbs filling mixture. Shape into a roll of 2 cm diameter and 7 cm length . Wrap in banana leaf, secure both ends with toothpicks. Grill on hot charcoals.
5. Lalampa ready to serve.
