Ingredients

  • Serves 4 people
  • coconut rice:

    800 ml water 

  • 500 g jasmine rice 

  • 100 ml coconut milk 

  • 3 large red chilies (1 julienned)

  • 2 stalks lemongrass 

  • 5 shallots 

  • 3 cloves of garlic 

  • 2 dried bay leaves 

  • 25 g ginger 

  • 10 g salt

  • opor ayam paste:

    5 shallots  

  • 3 cloves of garlic

  • 5 g coriander seeds 

  • 15 g candlenuts 

  • 2 dried bay leaves  

  • 2 lemongrass stalks 

  • 20 g galangal  

  • 100 ml oil 

  • 500 g whole chicken 

  • 500 ml water 

  • 10 g salt 

  • 100 ml coconut milk

  • labu siam/chayote soup/broth:

    1 chayote  

  • 5 shallots 

  •  3 cloves of garlic  

  • 10 g candlenuts 

  • 20 g large red chilies 

  • 5 g shrimp paste  

  • 10 g ginger  

  • 10 g salt 

  •  15 g sugar 

  •  200 ml water  

  • 50 ml oil  

  • 2 bay leaves 

  •  1 lemongrass stalk  

  • 5 g coriander seeds

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Recipe Courtesy of
Asian Food Network

Nasi Liwet (Indonesian Spiced Coconut Rice)

Satisfying and flavorful, the Nasi Liwet is an Indonesian classic which features rich and super fragrant coconut rice. You read that right, the rice is cooked not with water but with coconut milk, bay leaves, and lemongrass. Paired with stewed chicken, choko (a green vegetable of the gourd family) and a special omelet, you’ll have a full nutritious meal for you and the family.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 7 steps
  • 35 Ingredients
  • Easy
  • 7 steps
  • 35 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Blend opor ayam paste and cook opor ayam

    • In a blender, add 5 shallots, 3 garlic cloves, 4 candlenuts, 1 tsp toasted coriander seeds, and a pinch of salt then blend into a smooth paste. Set aside.
    Blend opor ayam paste and cook opor ayam


  2. Cook chicken

    • In a large pot, add chicken then pour in enough water to cover the chicken
    • Bring to a boil for 15 minutes, occasionally skimming off the fat (scum) with a ladle as it floats to the surface
    • Remove from heat
    • When cooled, remove the chicken, and pour away ¾ of the water.


  3. Cook opor ayam paste-cook paste and add chicken

    Cook opor ayam paste-cook paste and add chickenIn the same large pot, add in the opor ayam paste together with 1 pc bruised galangal, bay leavesand 1 stalk lemongrass tocook chicken.Pourin 500 ml coconut milk and then let it simmer for about 10 minutes.Add 1 tbsp sliced palm sugar, and cook to reduce for 5 more minutes.Season to taste, then cover and simmer for 10 minutes. Set aside.

    Cook opor ayam paste-cook paste and add chicken


  4. Prepare choko, blend into choko sambal paste

    • Peel or cut the skin off the choko and then julienne.Rub a generous amount of salt on the julienned pieces
    • Leave to marinate for 5 minutes, then rinse under running water until excess salt is gone
    • Drain and set asideRubbing salt into the choko gets rid of the bitterness
    • In a blender, add 7 red chilies, 8 shallots, 3 garlic cloves, drained hebi and a pinch of salt
    • Blend into a smooth paste.


  5. Fry choko sambal paste

    • In a pan on medium heat, add paste and fry for 2 minutes.
    • Add smashed galangal, 1 dried bay leaf, 1½ tbsp sliced coconut palm sugar, long beans, julienned choko and salt to taste, then continue to fry until fragrant.


  6. Make Egg Omelette

    • In a blender, add 3 shallots, ½ tsp salt, and ½ tsp sliced coconut palm sugar then blend into a smooth paste. 
    • This will be the tim telur paste.
    • In a pan,add 200ml coconut milk and stir in tim telur paste, bring to boil and letitcool.
    • Whisk 2 eggs and pour tim telur batter into egg, steam for 20 minutes (or until firm). 
    • In the same large pot, add in the opor ayam paste together with 1 pc bruised galangal, 1 dried bay leaf and 1 stalk lemongrass to cook chicken.


  7. Cook Coconut Rice

    • Pour 1 L coconut milk into a separate pot and bring it to a boil on medium heat.
    • Once boiling, add in rice along with 2 dried bay leaves, 1 stalk lemongrass and a pinch of salt.
    • Stir until the coconut milk starts to thicken and reduce.
    • This takes about 15 minutes.
    • Ensure that the rice 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.
    • Set aside for another 10 to 15 minutes, then fork through to make it fluffy.


Plate and Serve!

Plate and Serve!

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Ingredients
  • Serves 4 people
  • coconut rice:

    800 ml water 

  • 500 g jasmine rice 

  • 100 ml coconut milk 

  • 3 large red chilies (1 julienned)

  • 2 stalks lemongrass 

  • 5 shallots 

  • 3 cloves of garlic 

  • 2 dried bay leaves 

  • 25 g ginger 

  • 10 g salt

  • opor ayam paste:

    5 shallots  

  • 3 cloves of garlic

  • 5 g coriander seeds 

  • 15 g candlenuts 

  • 2 dried bay leaves  

  • 2 lemongrass stalks 

  • 20 g galangal  

  • 100 ml oil 

  • 500 g whole chicken 

  • 500 ml water 

  • 10 g salt 

  • 100 ml coconut milk

  • labu siam/chayote soup/broth:

    1 chayote  

  • 5 shallots 

  •  3 cloves of garlic  

  • 10 g candlenuts 

  • 20 g large red chilies 

  • 5 g shrimp paste  

  • 10 g ginger  

  • 10 g salt 

  •  15 g sugar 

  •  200 ml water  

  • 50 ml oil  

  • 2 bay leaves 

  •  1 lemongrass stalk  

  • 5 g coriander seeds

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