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1
Build the Liwet Base
5 Mins
Medium heat, about 150°C (300°F)
Put the rinsed rice in a heavy pot or clay pot. Pour in the coconut milk and chicken broth, then add half the shallots, the garlic, salam leaves, lemongrass, galangal and salt. Stir once so the rice sits level.
Do not stir again after this — stirring breaks the grains and the rice turns to porridge.
Done when: The liquid is milky and the aromatics are spread evenly through the rice.
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2
Cook the Rice Liwet-Style
25 Mins
Low simmer, about 95°C (203°F)
Bring the pot to a gentle boil, then turn the heat right down, put the lid on and cook for 20–25 minutes without lifting the lid. Turn the heat off and leave it to steam for 10 minutes more.
A clay pot and the lowest possible heat are the traditional way — the rice steams in its own coconut milk.
Done when: The rice is tender, glossy and fragrant, with no liquid left at the bottom.
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3
Make the Opor Ayam
30 Mins
Gentle simmer, about 95°C (203°F)
While the rice cooks, simmer the chicken in 300 ml water with a spoonful of coconut milk, a slice of galangal, a salam leaf and a pinch of salt for about 25 minutes, until the chicken reaches 74°C (165°F) inside. Lift the chicken out, shred half of it for the topping and keep the rest in pieces in its pale coconut gravy.
Keep the simmer gentle — hard boiling makes the coconut milk split and the chicken tough.
Done when: The chicken is tender, shreds easily and is 74°C (165°F) at the thickest part.
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4
Sayur Labu Siam and Telur Pindang
15 Mins
Medium heat, about 160°C (320°F)
Simmer the chayote matchsticks in the remaining coconut milk with a pinch of salt for 8–10 minutes until just tender. At the same time, simmer the peeled hard-boiled eggs in water with the soy sauce, palm sugar and tea bag for 10 minutes until stained brown, then halve them.
Take the chayote off the heat while it still has a little bite — it softens as it sits.
Done when: The chayote is tender but not mushy; the eggs are browned outside and set inside.
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5
Fry Shallots and Omelette
10 Mins
Medium heat, about 175°C (350°F)
Fry the remaining shallots in the oil until golden and crisp, then drain. Beat the last 2 eggs with a pinch of salt and fry a thin omelette, then roll it up and slice it into ribbons.
Fry the shallots slowly and watch them — they go from golden to burnt in seconds.
Done when: The shallots are crisp and golden; the omelette is set and pale gold.
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6
Rest, Fluff and Serve on Banana Leaf
5 Mins
Serving temperature, about 60°C (140°F)
Remove the salam and lemongrass from the rice, fluff it gently with a fork and rest it 5 minutes. Spoon the rice onto banana leaves, top with shredded chicken, a spoonful of coconut cream, omelette ribbons and crisp shallots, and set the opor ayam, sayur labu siam, telur pindang and sambal alongside.
Serve it the Solo way — everything on the leaf, so each mouthful can mix rice, chicken and vegetables.
Done when: The rice is fluffy and fragrant, and every topping is hot and ready.
auto_awesome Finishing Touches & Plating
Serve the nasi liwet hot on banana leaves, with the opor ayam, sayur labu siam, telur pindang and sambal in small bowls alongside, so everyone builds their own plate.
Indonesia
35m
