Arem-arem with a Twist

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (150g) diced tofu 1 cup (150g) diced tofu
• 1 cup (150g) mixed vegetables (carrots, peas, corn) 1 cup (150g) mixed vegetables (carrots, peas, corn)
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili flakes (optional) 1 teaspoon chili flakes (optional)
• Banana leaves or parchment paper for wrapping Banana leaves or parchment paper for wrapping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a medium-sized pot, combine the rice, water, and salt. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked.
4. 4.
   While the rice is cooking, heat the vegetable oil in a pan over medium heat. Add the diced tofu and cook until golden brown.
5. 5.
   Add the mixed vegetables to the pan and stir-fry for 2-3 minutes until they are slightly tender.
6. 6.
   In a small bowl, mix together the soy sauce, sesame oil, ground coriander, ground cumin, turmeric powder, and chili flakes (if using). Pour the mixture over the tofu and vegetables, stirring well to coat.
7. 7.
   Remove the cooked rice from the heat and let it cool slightly. Once cooled, transfer the rice to a large mixing bowl.
8. 8.
   Add the tofu and vegetable mixture to the rice and mix well until all the ingredients are evenly distributed.
9. 9.
   Cut the banana leaves or parchment paper into squares of approximately 6x6 inches.
10. 10.
    Place a spoonful of the rice mixture onto the center of each square and fold the sides over to form a tight parcel.
11. 11.
    Steam the rice parcels for 15-20 minutes, or until they are heated through.
12. 12.
    Remove the parcels from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Tofu — Press the tofu before cooking to remove excess moisture and enhance its texture.
• Jasmine rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy cooked rice.
• Banana leaves — If using banana leaves, briefly heat them over an open flame to make them pliable and impart a subtle aroma to the dish.

Tips & Tricks

• Experiment with different fillings such as mushrooms, shrimp, or chicken to add variety to your arem-arem.
• Serve the arem-arem with a side of peanut sauce or sweet chili sauce for an extra burst of flavor.
• If you don't have access to banana leaves, you can use parchment paper as a substitute for wrapping the rice rolls.
• To make the arem-arem more visually appealing, garnish with fresh herbs such as cilantro or mint before serving.
• Leftover arem-arem can be refrigerated and enjoyed as a quick and tasty snack the next day.

Serving advice

Serve the arem-arem warm as a main course or as an appetizer for a larger Indonesian feast. Pair it with a side of peanut sauce or sweet chili sauce for dipping.

Presentation advice

Arrange the arem-arem on a platter, garnished with fresh herbs and a sprinkle of sesame seeds. The vibrant colors of the fillings and the aroma of the banana leaves will make for an enticing presentation.