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.
- 150 gr rice flour
- 100 gr plain flour
- 1 tsp salt
- 1 egg
- 300 ml coconut milk
- 300 ml water
- 1 tsp baking powder
200 ml coconut milk
100 gr palm/coconut sugar
1/2 tsp salt
- Boil coconut milk and water mixture, set aside and let it warm.
- Mix plain flour, rice flour, salt and egg. Pour coconut milk gradually. Mix well. Then clap batter with your palm for about 20 minutes. Let it for 30 minutes.
- Add baking powder. Mixed well.
- Preheat serabi pan.
- Pour batter in the pan. Let it until the hole come out. Reduce heat and put the lid on. Continue cook for about 5-10 minutes or until set.
- Sauce : Boil coconut milk, palm sugar, pandan leaf and salt.
- Serabi ready to serve, pour sauce on top.
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.