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Make the Salted Egg Crumble

  • Breadcrumbs 100 g
  • Margarine 50 g
  • Curry Leaves, chopped (to taste)
  • Chili Flakes 5 g

Make the Filling

  • Chicken Fillet 300 g

How to Cook Arem-arem

  • Rice 500 g
  • Coconut Milk 500 ml
  • Bay Leaves 2 pc
  • Salt 2 tsp
  • Lemongrass 1 pc
  • Banana Leaf, to wrap
  1. Make the Salted Egg Crumble

    • Melt the margarine, add Knorr Salted Egg until it's not clumping.
    • Cook until bubbly, then add to the breadcrumb and stir well.
    • Combine with curry leaves and chili flakes, stir evenly. Set it aside.
  2. Make the Filling

    • Marinate the chicken fillets with Knorr Rostip then fry the chicken fillets until cooked, then chop roughly, set aside.
    • Mix the chicken with Salted Egg Crumble. Filling is ready for use.
  3. How to Cook Arem-arem

    • Cook the rice with coconut milk, salt, bay leaves, and lemongrass, till half cooked, lift, set aside.
    • Prepare banana leaves then fill with rice about 3 tbsp. Put the filling in the middle. Wrap a banana leaf and pin the ends using a stick or toothpick.
    • Steam the arem-arem for about 40 minutes until done. Lift and serve.