Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 cup of coconut milk
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 pound of chicken thighs, cut into small pieces
- 1 tablespoon of grated ginger
- 3 garlic cloves, minced
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili flakes
- 1 tablespoon of sweet soy sauce
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 cup of water
- 1 cup of green beans, trimmed and cut into small pieces
- 1 cup of shredded coconut, toasted
Special equipment needed:
- Rice cooker
- Large pot
Step-by-step instructions:
1. Rinse the jasmine rice and put it in the rice cooker with 2 cups of water, 1 cup of coconut milk, lemongrass stalk, kaffir lime leaves, and salt. Cook the rice according to the rice cooker instructions.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
3. Add the ginger, garlic, turmeric powder, coriander powder, cumin powder, and chili flakes to the pot. Cook for 1-2 minutes until fragrant.
4. Add the sweet soy sauce, tamarind paste, brown sugar, and 1 cup of water to the pot. Stir well and bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
6. Add the green beans to the pot and cook for 5 minutes until tender.
7. Serve the chicken and green beans over the coconut rice. Sprinkle with toasted shredded coconut.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Rice cooker: Follow the manufacturer's instructions
Large pot: Medium-high heat for browning the chicken, low heat for simmering the sauce and cooking the green beans
Serving size:
4 servings
Nutritional information:
Calories per serving: 600
Fat: 25g
Carbohydrates: 70g
Protein: 25g
Sodium: 800mg
Sugar: 15g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of white rice
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian version
- Green beans can be substituted with any type of vegetable such as broccoli, carrots, or bell peppers
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar
- Tamarind paste can be substituted with lime juice
Variations:
- Add shrimp or squid to the dish for a seafood version
- Use different types of vegetables such as eggplant or zucchini
- Add more chili flakes for a spicier version
- Use different types of meat such as beef or pork
Tips and tricks:
- Toast the shredded coconut in a dry pan over medium heat until golden brown
- Bruise the lemongrass stalk by hitting it with the back of a knife to release its flavor
- Use a non-stick pot to prevent the chicken from sticking to the bottom
- Adjust the seasoning to your taste by adding more salt or sugar if needed
Storage instructions:
Store the leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and rice separately in the microwave or on the stove. Add a splash of water to the chicken to prevent it from drying out.
Presentation ideas:
Serve the Nasi Liwet Bali in a large bowl or on a platter. Garnish with fresh herbs such as cilantro or basil.
Garnishes:
- Toasted shredded coconut
- Fresh herbs such as cilantro or basil
- Sliced chili peppers
Pairings:
- Indonesian-style fried chicken
- Vegetable stir-fry
- Spicy cucumber salad
Suggested side dishes:
- Indonesian-style fried tofu
- Steamed vegetables
- Pickled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out
- If the chicken is not cooked through, simmer for a few more minutes until it is fully cooked
- If the rice is too dry, add more water or coconut milk
Food safety advice:
- Make sure the chicken is fully cooked before serving
- Store the leftovers in the refrigerator within 2 hours of cooking
- Reheat the leftovers to an internal temperature of 165°F (74°C)
Food history:
Nasi Liwet Bali is a traditional Indonesian dish that originated from Bali. It is a rice dish cooked with coconut milk and served with chicken and vegetables. The dish is known for its fragrant and aromatic flavors.
Flavor profiles:
Nasi Liwet Bali is a savory and slightly sweet dish with a hint of spice. The coconut rice is creamy and fragrant, while the chicken is tender and flavorful with a slightly tangy sauce.
Serving suggestions:
Serve the Nasi Liwet Bali as a main dish for lunch or dinner. It is a perfect dish for a family gathering or a special occasion.
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Region: Indonesian