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
- 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
- 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.
- 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.
- When the rice half cooked, arrange salted fish on the top of the rice and continue cooking until the rice cooked.
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…..:)
- 1 Green Mango
- 1 cucumber
- 1 nectarine
- 1 apple
- a quarter pineapple
500 ml water
5 bred chili, throw away seed
150 gr sugar
1 tsp salt
1 tsp dried shrimp
4 tbs vinegar
- Make thin slices of all the fruits.
- Grounded shrimp paste, chili, salt and 2 tbs sugar.
- Bring to boil 500 ml water and remaining sugar in a pan. Cook until sugar dissolved.
- Put grounded ingredients into the pan. Mixed well.
- Set aside and let it cool.
- Cut thin slices all fruits in a big bowl.
- Pour the sauce into the bowl. Mixed well.
- Put in a jar and let it in a fridge for at least 3 hours (better you let it over night).
- Ready to serve
Source : Buku Kitab Masakan Nusantara
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
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
- 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.
- Fried beef until crispy.
- Stir fry coconut grated until the colour change into golden brown. Set aside.
- 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.
- 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.
100 gr plain flour
100 gr sagoo flour
100 ml cold water
1 green onion
salt, pepper to taste
- Mixed all ingredients.
- Boil some water.
- Make a ball shape and put in boiling water. Cook until it float.
- Drain it.
- Ready to serve with peanut sauce.
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.