Nasi Liwet with Fragrant Coconut Rice and Spiced Chicken

Ingredients

• For the fragrant coconut rice: For the fragrant coconut rice:
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 3/4 cups (400ml) coconut milk 1 3/4 cups (400ml) coconut milk
• 1 3/4 cups (400ml) water 1 3/4 cups (400ml) water
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 small piece of galangal, sliced 1 small piece of galangal, sliced
• 1 teaspoon salt 1 teaspoon salt
• For the spiced chicken: For the spiced chicken:
• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For serving: For serving:
• Sambal (Indonesian chili sauce) Sambal (Indonesian chili sauce)
• Fried tempeh Fried tempeh
• Boiled eggs Boiled eggs

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, combine the rinsed rice, coconut milk, water, pandan leaves, lemongrass, galangal, and salt. Stir well.
3. 3.
   Place the pot over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked.
4. 4.
   While the rice is cooking, prepare the spiced chicken. In a bowl, combine the minced garlic, turmeric powder, coriander powder, ginger powder, and salt. Mix well to form a paste.
5. 5.
   Rub the spice paste all over the chicken thighs, ensuring they are evenly coated. Let the chicken marinate for at least 30 minutes.
6. 6.
   Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook for 5-6 minutes per side, or until golden brown and cooked through.
7. 7.
   Once the rice and chicken are ready, serve the fragrant coconut rice on a large plate or banana leaf. Arrange the spiced chicken on top and garnish with sambal, fried tempeh, and boiled eggs.
8. 8.
   Serve Nasi Liwet hot and enjoy the delightful flavors of Indonesian cuisine.

Treat your ingredients with care...

• Pandan leaves — If you can't find fresh pandan leaves, you can use pandan extract or essence as a substitute. Add a few drops to the coconut milk while cooking the rice.
• Lemongrass — To bruise the lemongrass, gently pound the stalk with the back of a knife or a rolling pin. This helps release its flavor into the rice.
• Galangal — If fresh galangal is not available, you can use dried galangal powder as a substitute. Use half the amount specified in the recipe.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice to the fragrant coconut rice before serving.
• If you prefer a spicier kick, serve Nasi Liwet with additional sambal or sprinkle some chili flakes on top.
• To save time, you can marinate the chicken overnight in the refrigerator for even more flavor.
• If you don't have access to jasmine rice, you can use any long-grain rice as a substitute.
• Leftover Nasi Liwet can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

Serving advice

Serve Nasi Liwet on a large plate or banana leaf, allowing everyone to gather around and enjoy the meal together. Encourage your guests to mix the fragrant coconut rice with the spiced chicken and other accompaniments for a burst of flavors in every bite.

Presentation advice

To enhance the presentation of Nasi Liwet, garnish the dish with fresh cilantro leaves and thinly sliced cucumber. The vibrant green color of the cilantro and the refreshing crunch of the cucumber will add visual appeal to the plate.