Recipe for Nasi Liwet Sunda Salted Fish Petai

Nasi Liwet Sunda Salted Fish Petai

Purwakarta – Sundanese cuisine, what menu do you usually miss? If I never miss ordering nasi liwet as a friend to eat fried chicken, fish paste, and chili paste, of course. The Sunda Liwet Rice recipe is characterized by being cooked without coconut milk in a castor pot or also known as a liwet pan.

Nasi liwet, typical of West Java, is usually topped with toppings when served. Starting from petai, anchovies, or salted fish. Cayenne pepper, red chili, or sliced ​​chili are also commonly given to give a touch of spicy taste to the rice.

Ingredients 

500 g rice, wash clean

900 ml water

200 g salted cork fish, cut into small cubes, fried

1 plantain, peeled

1 tsp flavoring

1 tsp salt

5 cloves of garlic, sliced

6 red onions, sliced

4 lime leaves

2 bay leaves

2 lemongrass stalks, bruised

5 pieces of red chili

5 pieces of red chili

1 tbsp oil, for frying

Complementary

vegetable salad

How to make

1. Heat oil, saute garlic and onion until fragrant. Remove and set aside.

2. Put the rice and water in a caster pot or liwet pan. Add bay leaf, lemon grass, and lime leaves. Cook until boiling.

3. Add salt, seasonings, and sautéed onions.

4. Cook, stirring occasionally, until the water is reduced. Reduce the heat, cover the saucepan. Cook until the water is absorbed and almost cooked.

5. Enter the gendot chili, cayenne pepper, plant it into the rice. Sprinkle petai over it. Cook briefly until the rice is cooked and the chili is wilted. Lift.

6. Put the salted fish on top of the liwet rice. Serve warm with green vegetables.

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Recipe for Nasi Liwet Sunda Salted Fish Petai

Nasi Liwet Sunda Salted Fish Petai

Purwakarta – Sundanese cuisine, what menu do you usually miss? If I never miss ordering nasi liwet as a friend to eat fried chicken, fish paste, and chili paste, of course. The Sunda Liwet Rice recipe is characterized by being cooked without coconut milk in a castor pot or also known as a liwet pan.

Nasi liwet, typical of West Java, is usually topped with toppings when served. Starting from petai, anchovies, or salted fish. Cayenne pepper, red chili, or sliced ​​chili are also commonly given to give a touch of spicy taste to the rice.

Ingredients 

500 g rice, wash clean

900 ml water

200 g salted cork fish, cut into small cubes, fried

1 plantain, peeled

1 tsp flavoring

1 tsp salt

5 cloves of garlic, sliced

6 red onions, sliced

4 lime leaves

2 bay leaves

2 lemongrass stalks, bruised

5 pieces of red chili

5 pieces of red chili

1 tbsp oil, for frying

Complementary

vegetable salad

How to make

1. Heat oil, saute garlic and onion until fragrant. Remove and set aside.

2. Put the rice and water in a caster pot or liwet pan. Add bay leaf, lemon grass, and lime leaves. Cook until boiling.

3. Add salt, seasonings, and sautéed onions.

4. Cook, stirring occasionally, until the water is reduced. Reduce the heat, cover the saucepan. Cook until the water is absorbed and almost cooked.

5. Enter the gendot chili, cayenne pepper, plant it into the rice. Sprinkle petai over it. Cook briefly until the rice is cooked and the chili is wilted. Lift.

6. Put the salted fish on top of the liwet rice. Serve warm with green vegetables.

Komentar