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Nasi Liwet Solo

  • Low Cost

Serve: 5 Person

This popular dish from Solo in Central Java is similar to nasi uduk, but features different side dishes.

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Liwet Rice

  • 750ml coconut milk from half grated coconut
  • 2 bay leaves
  • 2 lemongrass stalks, crushed
  • 500 gr rice

Shredded Chicken

  • 2 chicken breasts/ chicken thighs
  • 2 glasses of coconut milk made from grated half coconut
  • 2 bay leaves
  • 1 lemongrass stalk, crushed
  • 1 thumb-sized galangal, crushed
  • Sliced palm sugar

Shredded Chicken Seasoning Paste

  • ½ tsp pepper seeds
  • 1 tsp coriander seeds
  • 2 whole candle nuts, roasted
  • 4 shallots, remove skins and set them aside
  • 2 garlic cloves, remove skins and set them aside

Pindang Eggs

  • 5 chicken eggs
  • 5 glasses of water
  • 5 teak leaves 
  • 5 guava leaves
  • 2 bay leaves
  • Shallot and garlic skins

Areh Eggs

  • 1½ glasses of thick coconut milk made from ½ grated coconut
  • 5 hard boiled eggs, peeled
  • 2 bay leaves

Chayote Soup

  • 1 large chayote
  • 3 glasses coconut milk made from ½ grated coconut
  • 10 pieces petai
  • 3 large red chilies
  • 2 bay leaves
  • 1 thumb-sized galangal, crushed
  • 10 red bird’s eye chilies

Chayote Soup Seasoning Paste

  • ½ tsp shrimp paste
  • 6 shallots
  • 3 garlic cloves
  • 2 large red chilies
  • Sliced palm sugar
  • ½ tsp salt

This popular dish from Solo in Central Java is similar to nasi uduk, but features different side dishes.  

Steps

  1. Liwet Rice: Cook coconut milk, bay leaves, and crushed lemongrass with a sprinkle of salt. Bring the mixture to boil. Add rice and cook until coconut milk is absorbed. Then steam rice for 30mins until tender. Remove from heat.
  2. Shredded chicken: Ground seasoning paste into a smooth mixture. Boil chicken breast/thighs in water with seasoning paste until tender. Remove chicken from the broth. Debone the chicken and shred coarsely. Set Aside. Reheat the broth and add coconut milk, bay leaves, crushed lemongrass, crushed galangal, palm sugar, and salt. Bring to a slow boil and add shredded chicken and cook until most of the water is absorbed. Remove from heat.
  3. Pindang Eggs: Boil eggs with teak leaves, guava leaves, bay leaves, shallot and garlic skins and a sprinkle of salt until hard boiled. Remove and let chill. (It is not clear whether the eggs should remain in their shells or be peeled.)
  4. Areh Eggs: Bring coconut milk to boil with bay leaves and salt until thickened and oily. Add peeled hard boiled eggs, mix well and simmer briefly. Remove from heat.
  5. Chayote Squash Soup: Wash, peel and slice the chayote lengthwise. Add salt and press chayote with spoon until pliable. Set aside. Grind seasoning paste ingredients into a smooth past. Stir-fry seasoning paste until fragrant. Add sliced red chilies, bay leaves, galangal and seasoning paste mixture to chayote and stir until tender. Pour in coconut milk and bring to a boil. Add petai, whole bird’s eye chilies, and stir until all vegetables are tender. Remove from heat.
  6. Serve liwet rice with shredded chicken, pindang eggs, areh eggs, and chayote soup.
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa

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