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 tablespoon of vegetable oil
- 1 pound of chicken thighs, cut into small pieces
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of green beans, trimmed and cut into 1-inch pieces
- 1 cup of carrots, peeled and chopped
- 1 cup of cabbage, chopped
- 1 cup of bean sprouts
- 1 cup of fried shallots
- 1 cup of sambal sauce
- 1 lime, cut into wedges
Special Equipment Needed:
- Rice cooker
- Large wok or skillet
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker.
2. Add water, coconut milk, bay leaves, lemongrass, kaffir lime leaves, and salt to the rice cooker. Stir well and cook the rice according to the manufacturer's instructions.
3. In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
4. Add the coriander, cumin, turmeric, salt, garlic, and onion to the wok. Stir well and cook for another 5 minutes.
5. Add the bell peppers, green beans, and carrots to the wok. Stir well and cook for another 5 minutes.
6. Add the cabbage and bean sprouts to the wok. Stir well and cook for another 2 minutes.
7. To serve, spoon the rice into bowls and top with the chicken and vegetable mixture. Garnish with fried shallots and sambal sauce. Serve with lime wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: Follow the manufacturer's instructions
- Wok or skillet: Medium-high heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 652
- Fat: 29g
- Carbohydrates: 72g
- Protein: 28g
- Sodium: 1045mg
- Fiber: 6g
- Sugar: 9g
Substitutions for ingredients:
- Chicken: You can substitute chicken with beef, pork, or tofu.
- Vegetables: You can use any vegetables you like, such as broccoli, snow peas, or mushrooms.
- Sambal sauce: You can use any hot sauce you like, or omit it if you don't like spicy food.
Variations:
- Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth.
- Seafood: Substitute the chicken with shrimp or squid.
- Indonesian-style: Add a boiled egg and some fried tempeh on top of the rice.
Tips and Tricks:
- Use freshly squeezed lime juice for the best flavor.
- To make the fried shallots, thinly slice shallots and fry them in vegetable oil until crispy.
- You can make the sambal sauce ahead of time and store it in the refrigerator for up to 1 week.
Storage Instructions:
- Store any leftover rice and chicken mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the rice, sprinkle some water over it and microwave it for 1-2 minutes.
- To reheat the chicken mixture, heat it in a wok or skillet over medium heat until heated through.
Presentation Ideas:
- Serve the nasi liwet in individual bowls and garnish with lime wedges and fried shallots.
Garnishes:
- Fried shallots
- Lime wedges
Pairings:
- Indonesian-style fried chicken
- Gado-gado salad
- Indonesian-style beef rendang
Suggested Side Dishes:
- Indonesian-style cucumber salad
- Steamed vegetables
- Fried tofu
Troubleshooting Advice:
- If the rice is too dry, add a little more water or coconut milk and stir well.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.
Food History:
- Nasi liwet is a traditional Indonesian rice dish that originated in the city of Solo in Central Java.
Flavor Profiles:
- This dish is savory, slightly sweet, and spicy.
Serving Suggestions:
- Serve the nasi liwet with a side of Indonesian-style fried chicken and a cold glass of iced tea.
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Region: Indonesian