‎# Tasty Arem-arem | Indonesian-Javanese Rice Snack
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Ingredient‎
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* 1250 g Rice or the equivalent of 1 ½ liter.
‎* 2500 ml of broth solution made from clean water + additional ‎water from boiling chicken to get a volume of 2500 ml.
‎* 2 tbsp Salt.
‎* 2 stalks of Lemongrass, crushed rough.
‎* 2 pieces of Lime Leaves, optional.
‎* 3 Bay Leaves.
‎* 3 tbsp Oil.‎
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Ingredient for the Filling‎
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* 500 grams about 1 ½ chicken breast boiled in 1 liter of water ‎until cooked, set aside the water, cut into cubes, or shredded, ‎according to taste.
‎* 500 grams or about 3 potatoes, cut into cubes, and fry just for ‎a while, set aside.
‎* 300 grams or about 2 carrots, diced, set aside.
‎* 20 grams or about 2 scallions, finely chopped.
‎* 2 tsp Pepper.
‎* ¼ tsp Nutmeg Powder, optional.
‎* 1 teaspoon Fine Salt.
‎* 1 teaspoon Sugar.
‎* 2 teaspoons of broth powder or the equivalent of 1 sachet ‎Royco, according to taste.
‎* 2 Bay Leaves.
‎* 5 tablespoons of oil for sautéing.‎
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Ingredient for the ground spices‎
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* 14 shallots
‎* 4 Candlenuts.
‎* 8 cloves of Garlic.
‎* 10 to 20 curly red chilies or large red chilies or cayenne ‎pepper, suit your taste.
‎* 1 segment of Ginger.
‎* ½ cup of water to help the blender works better.‎
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For Wrapping the Arem-arem
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* 50 banana leaves that have been cut and evaporated to flex its ‎texture.
‎* Raffia strings.‎
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Note it …!‎
When making broth, please take a look at the condition of the ‎chicken.
If it becomes foamy and dirty at 3 to 5 minutes of boiling, it's ‎best to throw away the water then boil the chicken with new ‎water on low heat until the meat is tender.‎
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