Nasi liwet
 |
This article does not cite any references or sources. (December 2009) |
 Nasi liwet rice dish in rich coconut milk, chicken and egg. |
|
| Origin | |
|---|---|
| Place of origin | Indonesia |
| Region or state | Solo, Central Java |
| Creator(s) | Javanese |
| Details | |
| Course | Main course |
| Serving temperature | Hot |
| Main ingredient(s) | Rice cooked in rich coconut milk surrounded with side dishes |
Nasi liwet is a kind of food from Solo, Central Java. Rice is usually cooked in water, but nasi liwet is rice cooked in coconut milk and chicken broth, thus give the rice rich and succulent taste. This is a traditional Javanese way of cooking, from the past until now. In the past, the pan used for cooking was made of clay. The taste will be more delightful if it is cooked on a wood fire, but different regions have different ways of preparing it. Nasi liwet is usually served together with opor ayam (chicken in a mild white coconut milk based sauce), telur pindang (eggs boiled slowly with spices), and labu siam (chayote/choko) as the vegetable. Traditionally, it is served on a banana leaf or teakwood leaf. Frequently, people prefer teakwood leaves to plates, because of the fragrance of the leaf. It is believed that the fragrance will increase one's appetite. Nasi liwet complements (side dishes) always consist of coconut milk.
In Solo, it is usually eaten for breakfast, but also for lunch. In Keprabon district, nasi liwet is only served at nighttime.
See also [edit]
 |
This food-related article is a stub. You can help Wikipedia by expanding it. |
