nasi liwet daun jeruk
Nasi Liwet Sunda Indonesian Aromatic Spiced Coconut Rice ā White long-grain rice is cooked in herbs, spices, coconut milk and served with arrays of side dishes. Can be made on stove-top, rice cooker, or instant pot. I have been craving for some comfort food in this miserable weather. Itās not a soup, but Iām longing for that familiarity in taste. Nasi Liwet Sunda is one of my favorite rice dishes. There are many rice dishes in Indonesia that use coconut milk and spices and they are named differently. Nasi liwet can be very simple like this version I made here or more elaborate or they call it Nasi liwet komplit komplit=complete, which means it serves with arrays of entrees and side topped mine with pan-fried dried anchovies and some sambal goreng tempeh on the side. This is a complete meal on its own. The addition of daun kemangi / holy basil leaves made the nasi liwet even more aromatic. I pan-fried the daun kemangi briefly until crispy. You can throw them in and cook together with the rice too. Thereās no right or wrong way to do the whole red chilis have been cooked with the rice, it gets even more aromatic, spicier, and goshā¦just so much better! At least thatās how I feel. Donāt let its humble presentation fools you. Nasi liwet is loaded with amazing aroma and umami flavor. I forgot to snap a photo of the ikan asin / salted mackerel. Thatā¦people, that thing is the lord of umami if I can say it that way! Itās hard for me not to go for second when I cook nasi liwet. Now, if you are not a big fan of stink beans petai, you can absolutely skip them. Iām a HUGE fan and the addition of petai to nasi liwet just seal the deal for me š This nasi liwet Sunda can be made on stove-top, rice cooker or instant pot. My favorite ways are rice cooker and instant pot because they are easy and TO PREVENT RICE STICKING TO INSTANT POT AND CAUSES BURN DISPLAY 1. Deglaze This is applicable when you cook something like this recipe where you saute first before pressure cooking. Saute the ingredients and then add the liquid and use a scrape spatula to scrape the bottom to make sure you get all the bits and nothing is stuck to the bottom of the pot. 2. Add the rice last After deglazing, layer whatever you need to layer, like meat or veggies. Then sprinkle in the rice and use a spatula to gently push the rice down so it is submerged in the liquid to cook properly. So the rice doesnāt really ātouchā the bottom of the pot and has less chance to get burn 3. Thinning down the liquid I recommend using thin coconut milk in this recipe to prevent the rice from burning. If you use something thick like coconut cream, it will surely cause a burn blog post contains affiliate links. I earn a small commission when you made purchase at no extra cost to you. Learn more. *Recipe is written for 6-quart Instant Pot. Cooking time should remain the same for 8-quart size but will take longer to pressurize. For mini duo 3-quart, I suggest to half the recipe and use the same amount of time to cook*Nasi Liwet Sunda Indonesian Aromatic Spiced and Coconut RicePrep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 6 servingsIngredients 3 cups long grain white rice2 Ā½ cups waterĀ½ cup coconut milk2 Tbsp cooking oil dividedAromatics4 shallots peeled and thinly sliced2 cloves garlic peeled and finely minced100 gr salted mackerel ikan asin optional - cut or flake into small piecesĀ½ cup stink / sator / sataw beans thaw if frozen6 whole red chiliSpices and herbs1 large lemongrass trim the skinny top and cut into half2 inch fresh galangal peeled 4 fresh bay leaves or 6-8 dried ones4 kaffir lime leaves tear the edges to release flavorSeasoningsĀ½ tsp saltĀ½ tsp sugarOptional toppings / side dishĀ½ cup dried anchovies small to medium size, ikan teri Medan if you can findĀ¼ tsp sugar1 large bunch holy basil / daun kemangiSambal goreng TempehInstructions Wash the rice with clean running water until the water is clear. Completely drain off the water with a strainer if necessary to make sure no water is collecting in between the rice grain. Set asideCooking on stove-topPreheat 1 Tbsp of cooking oil in a large heavy-bottom pot with tight-fitting lid. Add shallots and garlic and stir fry for 1 minute. Add salted fish if using and stink beans, and whole red chili. Stir fry for another minute. Add lemongrass stalk, galangal, bay leaves, kaffir lime leaves and stir fry again. Add rice grain, salt, and sugar. Stir to mix everything. Pour in the coconut milk and stir again. Bring to a gentle boil and then lower the heat to simmer. Close the lid and cook for the next 20 minutes undisturbed. Remove from the heat after 20 minutes and wait for 10 minutes before opening the lid. After 10 minute, uncover the lid and fluff the rice with a fork. There should be some "crust" at the bottom of the pot, which is normal and in fact the local like this crispy crust kerak nasi at the bottom of the pot. You can discard the lemongrass stalks and other leavesCooking with rice cookerPreheat 1 Tbsp of cooking oil in a large heavy-bottom pot with tight-fitting lid. Add shallots and garlic and stir fry for 1 minute. Add salted fish if using and stink beans, and whole red chili. Stir fry for another minute. Add lemongrass stalk, galangal, bay leaves, kaffir lime leaves and stir fry again. Add rice grain, salt, and sugar. Stir to mix everything. Pour in the coconut milk and stir again. Transfer to a rice cooker and cook like you would regular plain white rice or use the white rice setting if available. You can discard the lemongrass stalks and other leavesCooking with Instant potPress saute on Instant Pot. When it's "HOT", add 1 Tbsp of cooking oil and swirl it to coat the bottom of the pot. Add shallots and garlic and stir fry for 1 minute. Add salted fish if using and stink beans, and whole red chili. Stir fry for another minute. Add lemongrass stalk, galangal, bay leaves, kaffir lime leaves and stir fry again. Deglaze by pouring in water,coconut milk, and seasonings. Make sure to scrape the bottom of the pot so nothing is stuck there. Turn off the saute modeSprinkle in the rice. Use the spatula to gently push in the rice so it is covered by liquid. Close the lid. Press "Pressure Cooker". Set on "High Pressure" and use -/+ button to set the timer to 3 minutes. Turn the steam release valve to seal. When 3 minutes is over, wait 10 minutes and then release the pressure. I like to loosely cover the steam release valve with cloth when I release pressure. Once the pressure valve is down all the way, uncover the lid and fluff the rice. You can discard the lemongrass stalks and other leavesWhile the rice is cookingPreheat 1 Tbsp of oil in a large non-stick skillet. Pan fry the dried anchovies until crispy. Add about 1/4 tsp of sugar will give it a really nice sweet taste but not overly sweet. Remove into an absorbent paper towel. In the same skillet pan fry the basil until crispyServingYou can pile the toppings you prepare on top of the rice and let everyone get their own rice or served the toppings on the side NutritionServing 100g Calories 278kcalLeave a Comment This site uses Akismet to reduce spam. Learn how your comment data is comments baut May 2, 2023 - 1854thanks Reply Magda November 4, 2020 - 0012Is the cupā for rice a regular US cup or rice cup? How many gram? Just so I can be sure Iām using the right measurements š thanks in advance! Reply Rani June 1, 2020 - 1045Hello, do you know how to save the left overs of this coconut rice ? Or does it have to be eaten on the same day ? Thanks before Reply Marv June 1, 2020 - 1217Hi Rani, you can just wrap it up and store in the fridge for up to a week. You donā thave to finish it on the same day. You can reheat it in the steamer or use your microwave. You may need to splatter a bit of water on the rice if you use microwave and heat it up in 1 minute increment until itās heated through, or use your rice cooker āwarmā function if thereās one. I hope this helps Reply Dorothy January 27, 2018 - 1404Wow! Great January newsletter Marvellina and worth the wait. I donāt know how you find the time to cook all that fabulous food and photograph it so beautifully for us. Reply Marvellina January 27, 2018 - 1703Thank you so much Dorothy! I was just told there were few errors on the links that linked up to the recipes! my apology! I will do better next time š But thank you again for your nice encouraging comments š Reply Widya Jakarta January 3, 2018 - 2039This is very beautifulā¦ and yummy too.. š Nice picsā¦ Reply Marvellina January 4, 2018 - 1958Hi Widya, Thank you dear š Reply Albert Bevia January 3, 2018 - 1632This rice dish just sounds amazing, so many great flavors and ingredients that you added, specially love the salted mackerel Reply Marvellina January 4, 2018 - 1958THank you Albert! Salted Mackerel kicks up this dish a notch for sure! Reply
NasiLiwet Daun Jeruk ( 5 ) "Kalo bosen nasi putih, bisa loh cobain nasi liwet ini. Wangiiiiiiii banget. Apalagi kalo makan bareng sambel plus ikan asin. Dijamin nambah š" Favorit: Bagikan Resep: Bahan Utama. 1/2 liter beras Air secukupnya Garam secukupnya Penyedap rasa secukupnya Sepertinya Anda menggunakan alat otomatisasi untuk menelusuri situs web kami. Mohon verifikasi bahwa Anda bukan robot Referensi ID c2eaf2b6-0bde-11ee-9b51-4d655377536f Ini mungkin terjadi karena hal berikut Javascript dinonaktifkan atau diblokir oleh ekstensi misalnya pemblokir iklan Browser Anda tidak mendukung cookie Pastikan Javascript dan cookie diaktifkan di browser Anda dan Anda tidak memblokirnya.ļ»æNasiliwet daun jeruk rice cooker. foto: Instagram/@juniwati.chen123. Bahan: - 500 gr beras - 600- 650 ml santan - 9 siung bawang merah - 5 siung bawang putih - 1 batang serai (geprek) - 10 daun jeruk, buang tukangnya, sobek kasar - 2 lembar daun salam - 2 sdt garam . Pelengkap:
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