Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 can of coconut milk
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 2 bay leaves
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of chili powder
- 2 cups of mixed vegetables (carrots, green beans, cabbage, and tofu)
- 1 cup of water
- Salt and pepper to taste
Special equipment needed:
- Rice cooker
- Large pot
Step-by-step instructions:
1. Rinse the jasmine rice in cold water and drain. Add 2 cups of water to the rice cooker and cook the rice according to the manufacturer's instructions.
2. In a large pot, combine the coconut milk, lemongrass stalk, kaffir lime leaves, bay leaves, salt, and sugar. Bring to a boil over medium heat, then reduce the heat and let it simmer for 10 minutes.
3. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until fragrant.
4. Add the turmeric powder, coriander powder, cumin powder, and chili powder to the pan and stir well.
5. Add the mixed vegetables and water to the pan and cook until the vegetables are tender. Season with salt and pepper to taste.
6. Remove the lemongrass stalk, kaffir lime leaves, and bay leaves from the pot of coconut milk. Add the cooked vegetables to the pot and stir well.
7. Serve the nasi liwet with the sayur lodeh on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 60g
Protein per serving: 10g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Vegetable oil can be substituted with any oil of your choice.
Variations:
- Add chicken or shrimp to the sayur lodeh for a non-vegetarian version.
- Add more chili powder for a spicier version.
- Add coconut flakes or peanuts as a garnish.
Tips and tricks:
- Use freshly squeezed coconut milk for a richer flavor.
- Use a rice cooker for perfectly cooked rice every time.
- Use a mortar and pestle to grind the spices for a more authentic taste.
Storage instructions:
Store the nasi liwet and sayur lodeh separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the nasi liwet and sayur lodeh separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the nasi liwet and sayur lodeh in separate bowls and garnish with coconut flakes or peanuts.
Garnishes:
Coconut flakes or peanuts
Pairings:
Serve with a side of sambal or pickles.
Suggested side dishes:
Sambal or pickles
Troubleshooting advice:
- If the rice is too dry, add a little more water and cook for a few more minutes.
- If the sayur lodeh is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Nasi liwet is a traditional Indonesian rice dish that originated in West Java. Sayur lodeh is a vegetable curry that is commonly served with rice in Indonesia.
Flavor profiles:
Nasi liwet is a savory rice dish that is flavored with coconut milk, lemongrass, and kaffir lime leaves. Sayur lodeh is a spicy and slightly sweet vegetable curry that is made with coconut milk and a blend of spices.
Serving suggestions:
Serve the nasi liwet and sayur lodeh in separate bowls and enjoy them together as a complete meal.
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Region: Indonesian