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.