Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 cup of coconut milk
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 2 kaffir lime leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
- 4 cloves of garlic, minced
- 1 onion, chopped
- 1 pound of chicken thighs, cut into small pieces
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- 1 cup of water
- 1 cup of green beans, cut into small pieces
- 1 cup of carrots, cut into small pieces
- 1 cup of cabbage, chopped
- 1 cup of bean sprouts
- 1 cup of fried shallots
Special equipment needed:
- Rice cooker
Step-by-step instructions:
1. Rinse the rice until the water runs clear, then drain it.
2. In a rice cooker, combine the rice, water, coconut milk, bay leaves, lemongrass, kaffir lime leaves, salt, and sugar. Stir to combine.
3. Turn on the rice cooker and cook the rice until it's done.
4. In a large skillet, heat the vegetable oil over medium heat.
5. Add the garlic and onion, and sauté until fragrant.
6. Add the chicken, coriander powder, cumin powder, turmeric powder, and chili powder. Cook until the chicken is browned.
7. Add the water, green beans, carrots, and cabbage. Cook until the vegetables are tender.
8. Add the bean sprouts and cook for another minute.
9. Serve the rice in bowls and top with the chicken and vegetable mixture.
10. Garnish with fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: automatic
Skillet: medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 60g
Protein: 25g
Sodium: 600mg
Sugar: 5g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Green beans, carrots, and cabbage can be substituted with any vegetables of your choice.
- Coconut milk can be substituted with regular milk or cream.
Variations:
- Add shrimp or squid for a seafood version.
- Add more chili powder for a spicier version.
- Add more vegetables for a vegetarian version.
Tips and tricks:
- Rinse the rice until the water runs clear to remove excess starch.
- Use a rice cooker for perfectly cooked rice every time.
- Use fresh herbs for the best flavor.
- Top with fried shallots for extra crunch.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a spoon and fork.
Garnishes:
Fried shallots
Pairings:
- Serve with a side of sambal for extra heat.
- Serve with a cold glass of iced tea.
Suggested side dishes:
- Indonesian-style fried chicken
- Gado-gado salad
- Sate skewers
Troubleshooting advice:
- If the rice is too dry, add more water or coconut milk.
- If the chicken is not cooked through, cook for a few more minutes until it's no longer pink.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nasi liwet is a traditional Indonesian rice dish that originated in West Java. It's typically served with chicken or seafood and a variety of vegetables.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian