Simple Nasi Liwet Using Rice Cooker

 

 

Nasi liwet sunda is a succulent rice dish cooked in coconut milk and spices, from West Java, Indonesia. Common steamed rice is usually cooked in water, but nasi liwet is rice cooked in coconut milk, salam leaves and lemongrass, thus giving the rice a rich, aromatic and succulent taste. Nasi liwet sunda is quite flexible, you can add salted fish or dried anchovy into it when it half cooked. You can also combine it with various side dishes, such as salted fish, fried chicken, beef jerky, tempeh, tofu or any combination of your choice. Traditionally, it’s all big-fire-based cooking, but now we can simplify the first stage, using the common rice cooker.

 

NASI LIWET IKAN PEDA

Ingredients :

  • 1/2 kg rice
  • 1 red onion, thinly slices
  • 3 cloves garlic, thinly slices
  • 5 bay leaves
  • 2 lemongrass
  • 1/2 tsp salt
  • 1/2 tsp chicken stock (optional)
  • 400ml coconut milk
  • 2 tbs canola oil
  • 1 package salted fish (ikan peda), fried
  • 6 hot chili

 

Methods:

  1. Rinse the rice several times thoroughly, until the water is quite clear. Put into rice cooker, add water and coconut water. (Follow rice cooker instruction for liquid volume). Set aside.
  2. Preheat oil in a pan, stir fry red onion, garlic, bay leaves, and lemongrass. Add into rice cooker, mixed well then cooked. Push the cook button on the rice cooker.
  3. When the rice half cooked, arrange salted fish on the top of the rice and continue cooking until the rice cooked.

 

 

Cilok

Cilok

Ingredients:

  • 100 gr plain flour
  • 400 gr tapioca flour or sago flour
  • 1 tbs garlic powder
  • 1 tsp chicken powder
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 250 ml hot water
  • 100 ml coconut milk

Methods:

  1. In a bowl, mix plain flour, sago flour, salt, white pepper, chicken powder and garlic powder. Mix well.
  2. Add coconut milk and mix well.
  3. Then add hot water gradually and mix well
  4. In a big pot, boil some water. Reduce to medium heat. Scoop about 1 teaspoons, make round balls. Drop the balls in a pot. Cook until the balls are floating and continue cooking for another 5-10 minutes
  5. Serve with peanut sauce and sweet soy sauce. You can add hot chilli sauce as well if you like

 

Asinan Buah Bogor

 

 

My friend gave me this kind of asinan last week. And I realllllyyy LOVE it. I think it’s suitable for my diet menu this week. Got some green mangos at asian store last saturday and had some sour fruits in my fridge, then i decided to make it. Search for some recipes from internet and I decided to try recipe from Sajian Sedap with a bit of modification. Just adding a bit of shrimp paste like the one i read in another recipe. Finally i found out that for this kind of asinan, the sauce used sugar instead of palm sugar like rujak buah manis. I prefer to eat this cold than warm. And it’s suitable for summer time. Hmmm….soooo….drooolinnngggg…..:)

 

Ingredients:

  • 1 Green Mango
  • 1 cucumber
  • 1 nectarine
  • 1 apple
  • a quarter pineapple

 

Sauce:
500 ml water
5 bred chili, throw away seed

shrimp paste
150 gr sugar
1 tsp salt
1 tsp dried shrimp
4 tbs vinegar

 

 

 

 

Methods:

  1. Make  thin slices of all the fruits.
  2. Grounded shrimp paste, chili, salt and 2 tbs sugar.
  3. Bring to boil 500 ml water and remaining sugar in a pan. Cook until sugar dissolved.
  4. Put grounded ingredients into the pan. Mixed well.
  5. Set aside and let it cool.
  6. Cut thin slices all fruits in a big bowl.
  7. Pour the sauce into the bowl. Mixed well.
  8. Put in a jar and let it in a fridge for at least 3 hours (better you let it over night).
  9. Ready to serve

 

 

 

 

 

Gepuk (Jawa Barat)

GEPUK 

Source : Buku Kitab Masakan Nusantara

Ingredients:

500 gr beef meat

5 cloves shallot, grounded

6 cloves garlic, grounded

1 tsp coriander seed, grounded

500 ml water

1 tbs coconut/palm sugar

1 tsp salt

For Serundeng

200 gr grated coconut

100 gr galangal

4 cloves shallot

4 cloves garlic

3 tbs coconut/palm sugar

1 tsp salt

3 bay leaves

3 tbs canola oil

Methods:

  1. Boil water in a pan. Cook beef meat and grounded ingredients until beef tender, drain it. Cut beef into thin slices around 1 cm thickness and then trimmed.
  2. Fried beef until crispy.

For Serundeng:

  1. Stir fry coconut grated until the colour change into golden brown. Set aside.
  2. Heat oil in another pan, put shallot and garlic, stir fry until the flavor come out. Then put grated galangal and bay leaves and cook for about 5 minutes or until it a bit dried.
  3. Pour coconut grated, palm sugar and salt. Reduce the heat and cook again until it dried.

For finishing : Put the fried beef and mixed well and it ready to serve.

Cilok

 

 

Ingredients:

100 gr plain flour

100 gr sagoo flour

100 ml cold water

1 green onion

salt, pepper to taste

 

Methods:

  1. Mixed all ingredients.
  2. Boil some water.
  3. Make a ball shape and put in boiling water. Cook until it float.
  4. Drain it.
  5. Ready to serve with peanut sauce.

 

Note:

For peanut sauce i just mixed some instant peanut sauce for pecel, tomato sauce and sweet soy sauce. Add some water and mixed well. You can control the consistency of the sauce by adding some water to dilute.