Indonesian · beginner
Nasi Liwet Sunda (Sundanese Spiced Salted Fish And Coconut Rice)
A fragrant Sundanese one-pot rice meal simmered in light coconut broth with lemongrass, lime leaves, and crispy fried salted anchovies.
- PREP TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a small pan over medium-low heat and fry the anchovies for 3 to 4 minutes until golden brown and crisp, then set aside on paper towels.
- 02
In the remaining oil, fry the sliced shallots, bruised lemongrass, and lime leaves for 2 minutes until fragrant.
- 03
In a heavy-bottomed pot or rice cooker, combine the rinsed jasmine rice, fried aromatic oil mixture, coconut milk, chicken stock, and salt.
- 04
Bring the pot to a boil over medium heat without covering.
- 05
Once boiling, stir once, cover tightly with a lid, reduce heat to low, and cook for 15 minutes.
- 06
Turn off heat and let the pot sit covered undisturbed for 10 minutes to allow steam to finish cooking the rice.
- 07
Fluff the rice gently with a fork, top with reserved crispy fried anchovies, and serve directly from the pot.
A LITTLE KITCHEN KNOW-HOW
Aromatics Steaming
Infusing rice grains directly with fried aromatics and coconut liquid in a sealed environment during steaming.
Notes from the kitchen
- Drying the anchovies completely before frying prevents dangerous oil splattering.
- Allowing the steam rest period is crucial for evenly cooked, non-sticky rice grains.
- Original home-cooking adaptation inspired by Indonesian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
