Nasi Liwet Solo (Fragrant Rice with Assorted Sides)
nasi liwet (coconut rice):
450 grams rice
4 salam (indonesian bay)leaves
3 lemongrass, white parts only,crushed
½ tablespoons salt
1,150 coconut milk from ¼ coconut
braised shredded chicken
½ chicken
3 salam (indonesian bay)leaves
3 lemongrass (white parts only),crushed
2 cm galangal,crushed
1 teaspoon salt
2 teaspoons brown palm sugar,finely chopped
500 ml coconut milkfrom ½ coconut
ground spices blend for braised shredded chicken
3 cloves shallot
1 clove garlic
1 teaspoon coriander seeds
2 candlenuts, toasted
pindang eggs ingredients:
8 small eggs
2,000 ml water
1 tablespoons salt
15 shallot skins
10 teak leaves
10 guava leaves
2 salam (indonesian bay)leaves
chayote in coconut soup ingredients:
1 (500 grams) chayote squash,julienned
5 cloves shallot,finely sliced
2 cloves garlic,finely sliced
2 salam (indonesian bay)leaves
2 lemongrasses (white parts only),crushed
2 large red chili peppers,deseeded, sliced diagonally
12 whole red bird’s eyechili peppers
2½ teaspoons salt
1 tablespoon brown palm sugar
750 ml coconut milkfrom ½ coconut
2 tablespoons cooking oilfor sautéing
areh (coconut milk) eggs ingredients:
5 white eggs, loosely beaten
¾ teaspoon salt
300 ml coconut milkfrom ¼ coconut
toppings:
2 tablespoons crispy shallot
1. Nasi liwet: boil rice, salam leaves, lemongrass, and salt until bubbling. Close the lid. Lower the heat. Cook it until softened. Stir it occasionally. Remove it from heat. Stir it until the rice is soft and fluffy.
2. Braised shredded chicken: stir well all ingredients along with the ground spices blend. Cook it until well done. Remove chicken from heat. Shred the meat. Bring the sauce to boil again. Remove it from heat. Set it aside.
3. Pindang Eggs: Boil all ingredients together until the egg is hard-boiled. Remove the eggs and gently crack its skin. Boil it again until the eggs are darkly browned.
4. Chayote in coconut soup: heat cooking oil on the pan. Sauté shallot, garlic, salam leaves, lemongrass, and red chili peppers until fragrant. Add in chayote squash and bird’s eye chili peppers. Stir it until softened. Add salt, pepper, and brown sugar. Stir well. Pour in coconut milk. Boil it and keep stirring it until bubbling.
5. Telur areh: loosely beat eggs, salt, and coconut milk. Boil it and stir it occasionally until the eggs are curdled. Remove it from heat.
6. Serve Nasi Liwet Solo (Fragrant Rice) with its assorted sides.