Wednesday 13 September 2017


vindex tengker

This NASI LIWET is a set of dish consisting of savory rice with shredded light-curry chicken, herbed soy egg and spicy - coconut chayote. Served as an all-day meal from breakfast to dinner. Served warm, using banana leaf as a plate and commonly sold by the sidewalk while people enjoying it stand up or sit down on the sidewalk floor.

Nasi Liwet Kepabron is one of the pioneer one, located in the area near Keprabon, village where Surakarta or Solo King Palace is.  Nasi Liwet has meaning full, it’s coming on exclusive ritual, such as Sekaten, is a ritual to celebrate Prophet Muhammad born day, this set Nasi Liwet served among other classic dishes and snacks.
Because of its history, now this Nasi Liwet is becoming an identity of Kota Solo.



500 g Rice

1 stalk Lemongrass, bruised 

 1 teaspoon Salt

2 sheets Salam Leaves

1 sheet Pandanus Leaf, make knot

1 liter Coconut Milk from 1 whole Coconut


Bring coconut milk, lemongrass, salam leaves, pandan leaf and salt to boil.  Put in rice and stir occasionally until cook.  Or put in everything into rice cooker and cook until done.

INGKUNG AYAM KAMPUNG / OPOR – light curry chicken


1 whole chicken, cut into 4

4 liter coconut milk form 2 whole coconut

3 sheets salam leaves

3 cm galangal, smashed

2 stalks lemongrass, smashed

5 sheets lime leaves

Spices, blended:

10 pieces shallots

6 cloves garlic

5 whole candlenut, lightly toasted

1 teaspoon coriander

3 cm turmeric, toasted

2 tablespoon salt


Take half of the spices to rub and marinate chicken for 30 minutes. Bring the rest of spices and coconut milk to boil.  Put chicken and stir occasionally.  Cook until done. Let it cool and shred.  Keep aside.



1 whole chayote, peeled, julienned

6 whole shallot, sliced

3 cloves garlic, sliced

2 pieces red chili, seedless, sliced

3 pieces hot chili or to taste, sliced

3 cm galangal, smashed

2 glass coconut milk from ¼ of whole coconut

2 sheets salam leaves

1 ½ teaspoon salt or to taste

1 teaspoon granulated sugar or to taste

2 tablespoon oil for sautéing


Heat oil and sauté all spices until aromatic.  Put in chayote and stir until half soft.  Pour coconut milk and season with salt and sugar.  Stir occasionally and bring it to boil. Take out and keep aside.



6 whole eggs

2 sheets salam leaves

3 cm galangal, smashed

1 hand-full shallot skin

1 glass water

1 teaspoon salt


Boil egg with all spices until half done.  Take out from flame and crack the egg shell to make pattern on the out layer of the egg. Put it back into the cooking pot and boil with low fire until done.



150 cc liquid from chicken curry to get more flavor

2 eggs, take white only and whisk until hard


Boil the liquid from chicken curry, turn the heat to low and add white egg. Stir slowly. Take out from flame.


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