Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 cup of coconut milk
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
- 4 pieces of chicken thighs, cut into small pieces
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin 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, shredded
- 1 cup of fried shallots
Special equipment needed:
- Rice cooker
- Wok or large frying pan
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice and drain it.
2. In a rice cooker, add the rice, water, coconut milk, garlic, shallots, bay leaves, lemongrass, salt, sugar, and vegetable oil. Mix well.
3. Cook the rice in the rice cooker according to the manufacturer's instructions.
4. In a wok or large frying pan, heat some oil over medium heat.
5. Add the chicken and cook until it turns golden brown.
6. Add the turmeric powder, coriander powder, cumin powder, and chili powder. Mix well.
7. Add the water and bring it to a boil.
8. Add the green beans, carrots, and cabbage. Cook until the vegetables are tender.
9. Serve the rice in a large bowl and top it with the chicken and vegetables.
10. Garnish with fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Rice cooker: Follow the manufacturer's instructions
Wok or large frying pan: Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 25g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
Jasmine rice: Basmati rice, long-grain rice
Coconut milk: Heavy cream, almond milk
Chicken thighs: Chicken breast, tofu
Green beans: Snow peas, snap peas
Carrots: Sweet potatoes, butternut squash
Cabbage: Bok choy, kale
Variations:
Add shrimp or beef instead of chicken.
Add more vegetables such as broccoli or bell peppers.
Add some sambal or chili paste for extra heat.
Tips and tricks:
- Use a wooden spoon to mix the rice to prevent it from becoming mushy.
- Use fresh lemongrass for a more authentic taste.
- You can make the fried shallots ahead of time and store them in an airtight container.
Storage instructions:
Store the leftover rice and chicken in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Nasi Liwet Jawa in a large bowl and garnish with fried shallots.
Garnishes:
Fried shallots
Pairings:
Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
Pickled vegetables, fresh salad
Troubleshooting advice:
- If the rice is too dry, add a little more water or coconut milk.
- If the rice is too wet, cook it for a little longer or remove the lid to let the steam escape.
Food safety advice:
Make sure the chicken is cooked through before serving.
Food history:
Nasi Liwet Jawa is a traditional Indonesian dish that originated in the Java region.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve the Nasi Liwet Jawa with a side of pickled vegetables or a fresh salad.
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Region: Indonesian