Silesian-style Sticky Rice in Bamboo

Ingredients

In the Silesian adaptation of Lemang, the traditional Malaysian dish, we incorporate Silesian flavors and cooking techniques. Instead of using coconut milk, we infuse the sticky rice with the earthy flavors of Silesian cuisine. The dish is cooked in bamboo, which adds a unique aroma and texture to the rice. This adaptation creates a fusion of Malaysian and Silesian culinary traditions, resulting in a delightful and distinctive dish. We alse have the original recipe for Lemang, so you can check it out.

• 2 cups (400g) sticky rice 2 cups (400g) sticky rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon butter 1 tablespoon butter
• 2 tablespoons chopped parsley 2 tablespoons chopped parsley
• 2 tablespoons chopped dill 2 tablespoons chopped dill
• 2 tablespoons chopped chives 2 tablespoons chopped chives
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 48g, 0g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Soak the sticky rice in water for 4 hours, then drain.
2. 2.
   In a pot, bring 2 cups of water to a boil. Add the soaked sticky rice and salt. Cook on low heat for 15 minutes, stirring occasionally.
3. 3.
   Remove the pot from heat and let it sit, covered, for 10 minutes.
4. 4.
   In a separate pan, melt the butter over medium heat. Add the chopped parsley, dill, and chives. Sauté for 2 minutes.
5. 5.
   Add the sautéed herbs to the cooked sticky rice and mix well.
6. 6.
   Take a bamboo tube and brush the inside with vegetable oil.
7. 7.
   Fill the bamboo tube with the sticky rice mixture, pressing it down gently.
8. 8.
   Place the bamboo tube on a grill or over a fire and cook for 1 hour, turning occasionally to ensure even cooking.
9. 9.
   Remove the bamboo tube from the heat and let it cool for a few minutes.
10. 10.
    Carefully remove the sticky rice from the bamboo tube and slice it into thick rounds.
11. 11.
    Serve warm and enjoy!

Treat your ingredients with care...

• Sticky rice — Ensure that the sticky rice is soaked for at least 4 hours to achieve the desired texture.
• Bamboo tube — Make sure to brush the inside of the bamboo tube with vegetable oil to prevent the sticky rice from sticking.

Tips & Tricks

• For added flavor, you can mix in other herbs such as thyme or rosemary.
• If you don't have access to bamboo tubes, you can use banana leaves to wrap the sticky rice instead.
• Serve the Silesian-style Sticky Rice in Bamboo with a side of Silesian sausages for a complete Silesian culinary experience.
• Leftover sticky rice can be refrigerated and reheated the next day for a quick and delicious meal.
• Experiment with different herbs and spices to customize the flavors of the sticky rice to your liking.

Serving advice

Serve the Silesian-style Sticky Rice in Bamboo as a main course accompanied by a fresh salad or as a side dish alongside grilled meats or sausages. The unique presentation of the dish makes it a conversation starter at any gathering or dinner party.

Presentation advice

To enhance the presentation of the Silesian-style Sticky Rice in Bamboo, arrange the sliced rounds on a platter in an overlapping pattern. Garnish with fresh herbs such as parsley or dill for a pop of color. Serve the dish on a wooden board or a traditional Silesian-style plate to showcase its cultural influence.