Besides their Lemper, I bought a few of this too. Packed with a quail’s egg, cherry tomato and sliced cucumber, the round mounds of sticky yellow rice were fragrant from turmeric. They were topped with a very mildly spicy rendang that’d been cooked till very soft, almost down to a paste. The sweetish sambal was a tasty complement that introduced more spiciness as well as savoury chewiness from the few dried anchovies in there.