Nasi Liwet
Nasi Liwet
Get this quick and easy Indonesian rice dish recipe by Will Meyrick from Back to the Streets: Jakarta.
  • Difficulty Level Moderate
  • Technique Poaching
  • Preparation Time 30 minutes
  • Cooking Time 1 hour 45 minutes
  • Yield 2 servings
Ingredients
  • Opor Ayam
  • 1 whole Chicken, cut into 8 equally sized pieces
  • 500 millilitres Coconut milk
  • 1 stalk Lemongrass, white part only, bruised
  • 1 small knob Galangal, peeled and bruised
  • 1 tablespoon solid Coconut palm sugar, sliced
  • Pinch of Salt
  • Choko Sambal
  • 250 grams fresh Choko
  • 450 millilitres Coconut milk
  • Small knob Galangal, approx. 3cm, peeled
  • 2 fresh Salam leaves (Lemon basil leaves)
  • 1½ tablespoons solid Coconut palm sugar, sliced
  • 15 Petai beans (if desired)
  • Salt to taste
  • Tim Telur Poached Egg
  • 200 millilitres Coconut milk
  • 1 large Egg, approx. 70 grams
  • Coconut Rice
  • 400 grams Rice, preferably fragrant jasmine
  • 1 litre Coconut milk
  • 1 stalk Lemongrass, white part only, bruised
  • 2 fresh Salam leaves
  • Pinch of Salt
  • Opor Ayam Marinade
  • 5 Shallots, peeled
  • 3 cloves Garlic, peeled
  • 4 Candlenuts, peeled
  • 1 teaspoon Coriander seeds
  • Salt to taste
  • Choko Sambal Paste
  • 7 large Red curly chillies
  • 8 Shallots, peeled
  • 3 cloves Garlic, peeled
  • 1 tablespoon Ebi (small dried shrimp), presoaked in hot water
  • Tiny pinch of Salt
  • Tim Telur Paste
  • 3 Shallots, peeled
  • ½ teaspoon Salt
  • ½ teaspoon solid Coconut palm sugar, sliced
Method
  1. Start with the choko relish, because you can’t get that done pretty easily and then put it aside.
  2. To prepare the choko, peel or cut the skin off and then julienne. Get a good handful of salt and rub the salt into the julienned pieces, squeezing the salt into the flesh. This gets rid of the bitterness. Rinse it well in fresh water until all the salt is gone and then drain
  3. Make sure the galangal root is nicely bruised, so that the aroma has been released. Warm some cooking oil in a pan and gently fry about half the paste until fragrant and bubbling. Add in the salam leaves, galangal root and the petai beans if you’re using them
  4. Add in the choko and let it cook for about 5 minutes, before adding in the coconut milk and the rest of the paste. Continue to simmer until the choko is soft and cooked through, and the coconut milk is starting to reduce down and thicken slightly. Set aside.
  5. Make the Tim Telur next. Whisk the egg until it’s nice and frothy. Combine the coconut milk with the paste in a pot and bring to the boil. Turn off the heat and then add in the whisked egg, stirring it well
  6. Place the egg mixture in a heat-resistant container (suitable for steaming) and place in a Chinese steamer for about 20 minutes, or until the egg is just solid and cooked all the way through. Set aside when it’s done
  7. Now it’s time to do the chicken. Fill a pot with fresh water and bring it to the boil. Add the chicken pieces and let it gently boil for about 15 minutes, skimming off the fat as it come to the surface
  8. Once the chicken has almost poached through, add in the spice paste together with the galangal, salam leaves and lemongrass. Follow by pouring in the coconut milk and then let it simmer for another 10 minutes or so. In goes the sliced palm sugar, letting it cook down a little for 5 more minutes. Check the seasoning to make sure it’s balanced, then when it’s done just pop the lid on the pan to keep it hot.
  9. While the chicken is cooking, prepare the coconut rice. Pour the coconut milk into a pot and bring it to the boil. Once boiling, add in the rice along with the salam leaves, lemongrass and a pinch of salt
  10. Cook until the coconut milk starts to thicken and reduce down, continually stirring so that it doesn’t stick or burn on the bottom. If the coconut milk reduces too much and it starts to become dry, just add a little more as needed
  11. It should take about 15 minutes to cook the rice completely through. Once it’s just done, remove from the heat and set aside for another 10 to 15 minutes, then fork through to make it fluffy
  12. This dish is similar to a nasi campur, so to serve place a neat cone-shaped amount of rice in the centre of each plate, using a small cup or bowl to help so that it holds its shape. Neatly place one or two pieces of chicken next to the rice, a portion of the choko sambal, and a spoonful of egg around the rice. Sprinkle with rice with some deep fried golden shallots and garnish with fresh lemon basil leaves and julienned chilli for a pop of zingy freshness and colour
  1. Opor Ayam Marinade:
  2. Dry roast the coriander seeds in a pan on gentle heat until warm and fragrant, then pound all the ingredients together in a mortar and pestle to create a smooth paste
  1. Choko Sambal Paste:
  2. Pat the presoaked ebi dry to remove most of the water
  3. Pound all the ingredients together in a mortar and pestle until you reach a smooth paste
  1. Tim Telur Paste:
  2. Pound the shallots with the salt and sugar to create a smooth paste

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