10 seaweed sheets or more for main wrapper<\/p>\n
3 1\/2 cups rice, washed
\n200 ml instant coconut cream
\n8 bay leaves
\n3 thumb sized turmeric,grated
\n2 lemongrass, bruise
\nA thumb size galangal,bruised
\n3 kaffir lime leaves
\n12 L of water
\n3 tsp salt
\n1 1\/2 tsp chicken stock powder
\n2 tsp sugar<\/p>\n
500 gr tempeh, cut into long thin strips
\nA thumb side of galangal, bruised
\n1 tbsp sweet soy sauce
\n8 small shallot, minced
\n5 garlic cloves, minced
\n4 tbsp tamarind liquid
\n2-3 tbsp palm sugar
\n2 tbsp oil
\n50 ml water
\n1 tsp white sugar
\n1\/2-1 tsp salt
\nOil for deep fry<\/p>\n
100-150 gr dried rice vermicelli
\n1\/2 cup julienne carrot
\n1\/2 cup shredded cabbage
\n4 small shallot, minced
\n2 garlic cloves, minced
\n1 tbsp oyster sauce
\n1 tbsp sweet soy sauce
\n2 tsp soy sauce
\n2 tsp dark soy sauce
\n2 tbsp oil
\n1\/2 tsp chicken stock powder
\n1\/2 tsp sugar
\n1\/2 tsp white pepper
\nSalt<\/p>\n
12 small shallot, minced
\n5 garlic cloves, minced
\n3 tomato, smashed
\n100 gr long chili, minced
\n1\/4 cup oil
\n50 ml water
\n1 tsp salt
\n1 tsp Chicken stock powder
\n2 tsp sugar
\n1 tbsp tamarind liquid<\/p>\n
Thinly sliced omelette egg
\nSliced cucumber
\nBasil leaves<\/p>\n
Turmeric rice<\/em><\/strong> Turmeric Coconut Rice Roll In Seaweed ingredients 10 seaweed sheets or more for main wrapper A Turmeric Rice 3 1\/2 cups rice, washed 200 ml instant coconut cream 8 bay leaves 3 thumb sized turmeric,grated 2 lemongrass, bruise A thumb size galangal,bruised 3 kaffir lime leaves 12 L of water 3 tsp salt 1 1\/2…<\/span><\/p>\n","protected":false},"author":2,"featured_media":8347,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"1","footnotes":""},"categories":[16,7,18,33,21],"tags":[],"class_list":["post-8346","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-egg","category-main-dishes","category-noodle","category-rice","category-tempeh"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/8346","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=8346"}],"version-history":[{"count":4,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/8346\/revisions"}],"predecessor-version":[{"id":27991,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/8346\/revisions\/27991"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/8347"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=8346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=8346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=8346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 Mix few tbsp water with grated turmeric, squeezed out the juice in a bowl
\n2 add all rice ingredients in a rice cooker along with the turmeric juice Mix well and Let it cook
\nTempeh Soy Sauce<\/strong><\/em>
\n1 Deep fried the tempeh until golden, drain
\n2 Heat oil in a pan, saut\u00e9 garlic and shallot until golden, add in galangal Stir
\n3 Add all ingredients except fried tempeh, stir until slightly thicken
\n4 Lastly add tempeh stir to coat everything well
\nFried Rice Vermicelli<\/strong><\/em>
\n1 Soak rice vermicelli with hot water for 2-3 min until springy and soften
\n2 Heat oil in a wok or pan, saut\u00e9 garlic and shallot until golden
\n3 Stir in cabbage and carrots until slightly wilted
\n4 Add cooked rice vermicelli and the rest of the ingredients Lower the heat and stir to combine
\nChilli<\/strong><\/em>
\n1 Heat oil in a pan, saut\u00e9 garlic, chili and shallot
\n2 Then add smashed tomato, stir until combined for 2-3 mins
\n3 Stir in the remaining ingredients for a min or two
\nHOW TO ROLL:<\/strong><\/em>
\nPlace a sheet of seaweed on a bamboo mat, shiny side down. spread rice evenly, leave about 2 inches uncovered on the upper side.
\nPlace tempeh,rice vermicelli,chili and addtional stuffing in the center of the rice
\nUse both hands to roll the mat, along with seaweed and rice over the fillings, so one edge of the rice and seaweed reaches the opposite edge.
\nGrab the mat with both hands, press it tightly as you continue rolling.
\nPush out the mat as you roll. Repeat for the remaining
\nCut rolls into 1\/4 inch bite size, transfer into a serving plate, sprinkle toasted sesame seed. Serve<\/p>\n","protected":false},"excerpt":{"rendered":"