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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.
SAVORY
RICE
Ingredients:
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
Method:
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
Ingredients:
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
Method:
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.
CHAYOTE INI SPICY
COCONUT MILK
Ingredients:
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
Method:
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.
SOY-HERB BOILED
EGG
Ingredients:
6
whole eggs
2
sheets salam leaves
3
cm galangal, smashed
1
hand-full shallot skin
1
glass water
1
teaspoon salt
Method:
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.
AREH
Ingredients:
150
cc liquid from chicken curry to get more flavor
2
eggs, take white only and whisk until hard
Method:
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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optional
Wednesday 13 September 2017
NASI LIWET SOLO
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