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Nasi Liwet Rice recipe

Nasi Liwet Rice
Yield: 1

Nasi Liwet Rice recipe

Nasi Liwet Rice recipe

Learn how to make Nasi Liwet Rice recipe

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 5 cups rice, (rice cooker default cup, 160gram per cup) wash clean
  • 3 sheets bay leaf
  • 1 sheet Pandan leaf
  • 1 rod lemongrass bruised
  • sufficiently salt
  • 250 ml thick coconut milk
  • 1000 ml air
  • 1 piece chayote, peeled and sliced ​​like matches
  • 1 tbsp rebon shrimp
  • 500 ml coconut cream
  • 1 cm galangal, bruise
  • 2 sheets bay leaf
  • 5 pieces whole red chili
  • ground spices:
  • 2 pieces big Red chilli
  • 3 cloves garlic
  • 1 piece large red onion (can be replaced with 4 small red onions)
  • 8 pieces boiled eggs
  • 3 pockets tea, brewed with 50 ml of hot water)
  • 1 sheet bay leaf
  • 1 cm galangal
  • sufficiently salt and granulated sugar
  • 500 ml air
  • 2 pieces chicken breast
  • 300 ml coconut cream
  • 5 cm lemongrass, bruise
  • 1 cm bruised galangal
  • 2 sheets bay leaf
  • 2 cloves garlic
  • 1 piece large red onion
  • sufficiently sugar, salt and turmeric
  • 3 pieces candlenut
  • 1 piece egg whites
  • 100 ml thick coconut milk
  • sufficiently salt
  • 1 piece egg yolk
  • 100 ml thick coconut milk
  • sufficiently salt
  • Gather all of the ingredients.

Instructions

    1. Make the rice: thoroughly wash the rice, place it in the rice cooker, and add water, salt, coconut milk, bay leaves, pandan leaves, and lemongrass. Cook until the pandan leaves, bay leaves, and lemongrass are tender, then remove and discard. Set aside some time
    2. Cook until the spices are fragrant, then add the rebon shrimp, galangal, bay leaf, and whole cayenne pepper. Mix in the coconut milk, chayote, sugar, and salt. Cook until thoroughly cooked. Lift your taste buds. Place aside.
    3. Prepare a pot of water, then crack the boiled eggs in a pot of steeped tea, bay leaves, galangal sugar, and salt. Cook until the water evaporates. Remove and peel. Place aside.
    4. Saute the ground spices, then add the lemongrass, galangal, and bay leaf. Combine the coconut milk, chicken, sugar, and salt in a mixing bowl. Cook until done, then taste for lift. Place aside.
    5. Combine the egg whites, coconut milk, and salt in a mixing bowl. Cook until the sauce is thick. Set aside some time Make yellow areh as follows:
    6. Combine egg yolks, coconut milk, and salt in a mixing bowl and whisk until thick. Set aside some time PS: I forgot to take a picture.
    7. Presentation Arrange the rice on a plate and top with the shredded chicken, chayote vegetables, and white and yellow pindang areh eggs.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 1759Total Fat 101gSaturated Fat 69gTrans Fat 0gUnsaturated Fat 24gCholesterol 190mgSodium 1919mgCarbohydrates 177gFiber 6gSugar 140gProtein 49g

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