Nasi liwet
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 Nasi liwet rice dish in rich coconut milk, chicken and egg. | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia[1] |
| Region or state | Surakarta, Central Java[2] |
| Created by | Central Javanese |
| Serving temperature | Hot |
| Main ingredients | Rice cooked in rich coconut milk surrounded with side dishes |
Nasi liwet is a Central Javanese rice dish cooked in coconut milk, added with chicken broth, salam leaves, lemongrass, and spices, from Solo, Central Java, Indonesia.[1] Thus, the rice has a rich, aromatic, and succulent taste.[3]
The uniqueness of nasi liwet is that it applies a traditional Javanese way of cooking rice in coconut milk. Another popular variant of the dish is the Sundanese style of nasi liwet from West Java. It is a unique Sundanese cuisine with different taste and presentation, from the Sundanese eating tradition called ngeliwet or botram[4] (a dish made with banana leaves and eaten together).
Serving
Nasi liwet is topped with a few small slices of omelette, shredded chicken that has been cooked in coconut milk, and a spoonful of a thick aromatic coconut cream called kumut.[1] Served alongside nasi liwet is opor ayam (a delicate chicken in a mild white coconut milk-based sauce scented with galangal and lime leaves), telur pindang (eggs boiled slowly with spices), tempeh, and labu siam (chayote) as the vegetable.[3]
Traditionally, the pan used for cooking was made of clay. The taste and aroma are generally better if it is cooked on a wood fire, but different regions have different ways of preparing it. Traditionally, it is served on a banana leaf or teak leaf. Frequently, people prefer teak leaves to plates because of the natural fragrance of the leaf. Nasi liwet complements (side dishes) always consist of coconut milk.[citation needed]
