Ingredients
- 400 g chicken breast
- 3 tbsp base megenep paste, (see recipe below)
- 3 Kaffir lime leaves, thinly sliced
- 1 sprig lemon basil
- 1 tomato, roughly chopped
- 1 TBLSP Palm Sugar
- Juice of 2 Limes
- Banana Leaves, Washed + Bamboo Toothpicks
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I'm cooking this todayRecipe's preparation
Cut chicken into 6 pieces & mince on Turbo 4-5 times. Place in bowl.
Mix with Base Megenep Paste, Bail Leaves, Kaffir Lime Leaves, Tomato, Palm Sugar, Lime Juice & Salt.
Cut six 25cm x 20cm pieces from banana leaves. (or use foil).
Place a TBLSP of chicken mixture on each leaf. Fold both sides of the leaf over the filling. Fold the open end over & secure with bamboo toothpicks.
VAROMA METHOD
Set up rice to cook as per (EDC)
Add Chicken Parcels to Varoma Dish
Cook for 10mins at Varoma Temp on Speed 2
Tip
HOT SPICE PASTE (Base Megenep)
1 tsp Roasted Shrimp Paste
80g Shallots peeled
40g Garlic Peeled
5 Long Red Chillies, Deseeded
4 Bird's Eye Chillies, Sliced
100g Ginger
50g Fresh Galangal
1 Tsp Tumeric
1 Lemongrass Stalk, Bruised & cut into 3cm pieces
1 TSP Salt
1/3 cup Coconut Milk
20ML Vege Oil
Method:- Add Shrimp Paste to bowl 10 seconds on speed 8.
Add the shallots, garlic. chillies, galangal,turmeric, lemongrass & salt. 20 sec on speed 8 to form a paste. Add coconut milk & vege oil & cook 100 degrees 5 mins on speed 1.
Set aside to coat minced chicken prior to wrapping in banana leaves & steaming in Varoma.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Looks Dee-licious - this is my kind of recipe Cookie!
Rebecca H, Perth
Spice is the variety of life
Hi Singing Chef.... yes the paste freezes easily & you can also substitue the chicken for fish or beef. As far as quantity goes I can only say that it makes quite a substantial amount & it really depends on how many parcels you make. It's so authentic & very delicious....enjoy!! I will also post the Water Spinach with Sambal Pelecing which can also be steamed above the rice in the Varoma. Thank you for your positive comments.
Amanda Cook, Passionate Consultant Kew, Vic
Another "must try" dish Love the fact that you can utilise the Varoma. always looking for Varoma recipes for my customers. Thanks for posting .
must give it a try. The Megenep Paste sounds delicious. How much does it make? and can you freeze it ok?
This sounds like a winner Cookie…YUM!
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