Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 cup of coconut milk
- 1 teaspoon of salt
- 2 bay leaves
- 2 stalks of lemongrass, bruised
- 4 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 cup of shredded chicken
- 1 cup of diced carrots
- 1 cup of diced green beans
- 1 cup of diced potatoes
- 1 cup of diced tomatoes
- 1 cup of sliced shallots
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 2 cups of water
- 2 red chilies, sliced
- 2 green chilies, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Rice cooker
- Large pot
- Wok or frying pan
Step-by-step instructions:
1. Rinse the rice and put it in the rice cooker with 2 cups of water, coconut milk, salt, bay leaves, and lemongrass. Cook the rice according to the rice cooker's instructions.
2. In a wok or frying pan, heat the vegetable oil over medium heat. Add the minced garlic and stir until fragrant.
3. Add the shredded chicken, diced carrots, green beans, and potatoes. Stir-fry for 5 minutes.
4. Add the diced tomatoes, sliced shallots, tamarind paste, palm sugar, salt, and 2 cups of water. Stir well and bring to a boil.
5. Reduce the heat to low and let it simmer for 15 minutes or until the vegetables are cooked through.
6. Serve the nasi liwet with the chicken and vegetable mixture on top of the rice.
7. Garnish with sliced red and green chilies and lime wedges.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: Follow the instructions of the rice cooker.
- Wok or frying pan: Medium heat.
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 15g
- Carbohydrates: 70g
- Protein: 20g
Substitutions for ingredients:
- Jasmine rice: Any type of rice can be used.
- Coconut milk: Can be substituted with regular milk or cream.
- Shredded chicken: Can be substituted with any protein of your choice.
- Vegetables: Can be substituted with any vegetables of your choice.
- Tamarind paste: Can be substituted with lime juice or vinegar.
- Palm sugar: Can be substituted with brown sugar or honey.
Variations:
- Add shrimp or beef instead of chicken.
- Use different vegetables such as broccoli, cauliflower, or bell peppers.
- Add more or less chili depending on your preference.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Bruise the lemongrass before adding it to the rice to release its flavor.
- Use a non-stick wok or frying pan to prevent sticking.
- Adjust the seasoning to your preference.
Storage instructions:
- Store the leftover nasi liwet in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the nasi liwet in the microwave or on the stove with a little bit of water to prevent it from drying out.
Presentation ideas:
- Serve the nasi liwet in a bowl with the chicken and vegetable mixture on top of the rice.
- Garnish with sliced red and green chilies and lime wedges.
Garnishes:
- Sliced red and green chilies
- Lime wedges
Pairings:
- Indonesian sambal or hot sauce
- Fried tempeh or tofu
- Indonesian pickles
Suggested side dishes:
- Indonesian fried noodles (mie goreng)
- Indonesian fried rice (nasi goreng)
- Indonesian chicken satay (sate ayam)
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and stir.
- If the vegetables are not cooked through, let it simmer for a few more minutes.
Food safety advice:
- Make sure to cook the chicken and vegetables thoroughly to prevent foodborne illness.
Food history:
- Nasi liwet is a traditional Indonesian rice dish that originated from the city of Solo in Central Java.
Flavor profiles:
- The nasi liwet has a savory and slightly sweet flavor from the chicken and vegetable mixture. The rice is fragrant from the coconut milk, lemongrass, and bay leaves.
Serving suggestions:
- Serve the nasi liwet as a main dish for lunch or dinner.
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Region: Indonesian