📝 About This Recipe
Hailing from the royal city of Solo in Central Java, Nasi Liwet is a masterpiece of Indonesian comfort food, featuring fragrant rice cooked in rich coconut milk and aromatic herbs. This soul-warming dish is traditionally served with succulent pulled chicken, a savory chayote squash stew, and a signature 'Kumut' coconut cream foam. It offers a delicate balance of savory, sweet, and creamy flavors that transport your senses to the bustling traditional markets of Surakarta.
🥗 Ingredients
Aromatic Rice (Nasi Gurih)
- 500 grams Jasmine or long-grain rice (washed and drained)
- 700 ml Thick coconut milk (fresh is preferred)
- 4 pieces Indonesian bay leaves (Daun Salam)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 1.5 teaspoons Salt
Opor Ayam (Shredded Chicken)
- 500 grams Chicken breast or thighs (on the bone for more flavor)
- 300 ml Coconut milk
- 6 pieces Shallots (ground into paste)
- 3 cloves Garlic (ground into paste)
- 1 teaspoon Coriander powder
Sayur Labu Siam (Chayote Stew)
- 2 medium Chayote squash (peeled and cut into matchsticks)
- 5 pieces Red curly chilies (sliced thinly)
- 2 cm Galangal (bruised)
- 1 tablespoon Palm sugar (shaved)
Areh/Kumut (Coconut Topping)
- 200 ml Thick coconut cream (the first press)
- 1 piece Egg white (whisked until frothy)
- 1/2 teaspoon Salt
👨🍳 Instructions
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1
Begin by preparing the rice: In a heavy-bottomed pot or rice cooker, combine the washed rice, 700ml coconut milk, salt, lemongrass, and bay leaves.
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2
Cook the rice on medium-low heat. If using a pot, stir occasionally to prevent the bottom from burning until the liquid is absorbed, then steam for another 20 minutes until fluffy.
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3
For the chicken, boil the chicken pieces in water with a pinch of salt until tender. Remove the chicken, shred the meat, and set aside. Reserve the broth.
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4
Sauté the ground shallots, garlic, and coriander for the chicken in a little oil until fragrant. Add 300ml coconut milk and the shredded chicken. Simmer until the liquid reduces by half.
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5
Prepare the Chayote Stew: Sauté the sliced chilies and galangal. Add the chayote matchsticks and cook until slightly softened.
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6
Pour in a cup of the reserved chicken broth and the palm sugar into the chayote. Simmer until the vegetables are tender but still have a slight bite.
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7
Create the 'Areh' (White coconut topping): Simmer 200ml thick coconut cream with salt until it thickens significantly. Slowly whisk in the egg white to create a thick, savory foam.
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8
Prepare the 'Areh Kuning' (Yellow topping) by taking a small portion of the white Areh and mixing it with a teaspoon of turmeric water for color.
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9
Check the rice; it should be rich and aromatic. Discard the lemongrass and bay leaves before serving.
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10
To assemble, place a generous scoop of aromatic rice on a plate (traditionally a banana leaf). Top with a spoonful of chayote stew and shredded chicken.
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11
Finish the dish by dolloping a tablespoon of the white Areh foam on top of the chicken and a small bit of the yellow Areh for contrast.
💡 Chef's Tips
For the most authentic flavor, use fresh coconut milk rather than canned; the natural oils make the rice much more fragrant. Rub the chayote matchsticks with a little salt and rinse before cooking to remove the sticky sap and soften the texture. If you have access to banana leaves, singe them lightly over a flame to soften them and use them to line your serving plates for an incredible herbal aroma. Don't skip the Areh (coconut foam); it is the defining characteristic of Solo-style Nasi Liwet and provides the signature creamy finish. If using a rice cooker, use the 'sweet rice' or 'porridge' setting if available for a softer, more traditional texture.
🍽️ Serving Suggestions
Serve with 'Telur Pindang' (Javanese braised marble eggs) for added protein and color. Accompany with 'Kerupuk Rambak' (beef skin crackers) or prawn crackers for a necessary crunchy texture. A side of fresh 'Sambal Terasi' (shrimp paste chili sauce) is essential for those who enjoy a spicy kick. Pair with a glass of warm 'Es Beras Kencur' (a traditional herbal rice and galangal drink) to aid digestion. Traditionally served on a 'Pincuk' (a folded banana leaf held with a toothpick) for a rustic, authentic experience.