Nasi Liwet

Nasi Liwet Recipe

Nasi Recipe Ingredients:
  • 1000 cc coconut milk
  • 500 gram jasmine rice, washed and drain
  • 1/2 tsp salt
  • 2 tsp chicken bouillon powder
  • 8 Bay leaves
  • 1 big tofu, cut in 1 inch thick and baked in the heat oil until done
  • 200 gram tempeh, cut into 1 inch thick and baked in the heat oil until brown
Nasi Recipe Instructions:

1. Put the rice in the pan; add salt, bouillon powder, bay leaves, and coconut milk.

2. Let them cook until boiled, stir it and keep them boiled until the coconut milk completely absorbed. Set aside.

3. Heat the steam pan, put the mixture in, and let them steam for about 35/40 minutes or until done.

4. Served hot with Tofu and Tempe and if you like, you can add some spicy chillie condiment (sambal) with some cucumber.

Nasi Kuning (Yellow Rice)

Nasi Kuning (Yellow Rice)

Nasi Recipe Ingredients:
  • 1 1/2 cups long-grain rice, washed and drained
  • 2 1/2 cups coconut milk
  • 3/4 cup chicken stock
  • 1 salamleaf
  • 1 pandanleaf
  • 1 stalk lemon grass, bruised
  • 2 tablespoon turmeric water
  • 2 cm (3/4 in) laos, cut in 4 lengthwise slices
  • 1 tablespoon salt

Nasi Recipe Instructions
Combine all ingredients in a rice cooker or heavy stock pot and simmer, covered, until done.

Helpful hint:
If you are not using a rice cooker, cook the rice over high heat until the liquid comes to the boil, then lower heat and cook gently so that the coconut milk does not catch and burn on the bottom of the pot. Remove the lemon grass and laos before serving.

Selamat makan!

Indonesian Dark beef soup (Rawon)

Indonesian Dark beef soup (Rawon)

Nasi Recipe Ingredients:
  • 500 gram tenderloin beef, cut in little square pieces (1 inch x 1 inch)
  • 200 gram mung bean sprouts, tailed and cleaned and soaked in heat boiled water for a few minutes, drain it and set aside
  • 2000 cc water
  • 8 cloves garlic
  • 1 big onion of 3 big shallots
  • 1 tablespoon ground coriander
  • 1/2 teaspoon cumin
  • 1 small aromatic ginger
  • 1 Red chili
  • 1 teaspoon turmeric powder
  • 2 pieces ginger (each i/2 inch
  • 2 pieces galangal (each 1/2 inch
  • 2 Bay leaves
  • 4 Kaffir lime leaves
  • 3 Kluwek soaked in the heat boiled water
  • 1 teaspoon shrimp paste (terasi)
  • 1 tablespoon tamarind, soaked in heat boiled water
  • 1 teaspoon beef bouillon powder
  • Vegetable oil
  • Salt
  • Sugar
Nasi Recipe Instructions:

Make a spice paste of garlic, onion or shallots, coriander, aromatic ginger, cumin and red chilli. Set aside
Heat some vegetable oil in the sauce pan on low-medium fire, add the spice paste, stir it until fragrant
Add the beef, ginger, galangal, bay leaves, terasi and kaffir lime leaves (squeeze it before you add them to the pan) stir it, then let it simmer for 1 hour with tip on low fire until the juice comes out of the beef

Add the water, tamarind water, and the kluwek water. The rest of kluwek, make it very fine and add them into the dish

Add the bouillon powder, salt and sugar to your taste

Taste it. And correct the seasoning if needed. And let it simmer for 2 or 3 hours with tip on low fire until the beef is tender

Served with white rice, mung bean sprouts and fried onions

For 10 persons

Nasi Pecel

Nasi Pecel
(Rice served with vegetable and Peanuts sauce)

Nasi Pecel is rice served with cooked vegetables and peanut sauce, very delicious. For Indonesian people this is one of the cheapest dishes that they can make it. You can see that everywhere on the street in the cities you can buy this kind of food.

Nasi Recipe Ingredients:
  • 250 gr peanuts(ready to use or you have to bake it first in oil)
  • 10 birdseye chilies, if you like spice, you can add more
  • 3 cloves garlic
  • 1 small piece aromatic ginger
  • 1 tsp terasi
  • Brown sugar
  • Salt
  • Water
  • Sweet soya sauce
  • 400 gr Mung bean sprouts, cooked lightly
  • 300 gr spinach, cooked lightly
  • 300 gr kangkung, cooked lightly
  • 200 gr cassava leaves, cooked lightly
  • Tofu, fry dried, then cut into pieces
  • Tempe, fry dried, then cut into pieces
Nasi Recipe Instructions:

Make a paste of peanuts, if you use pestle and mortal, it would be heavy. Use food processor if you have. It’s easier, and spare so much time. But you need to know that you can only add the peanuts in the processor without any other ingredients. Wet peanuts make it heavier for the processor. Keep dry, and you would get the best results. Set aside.
Make a paste of Birdseye chilies, garlic, aromatic ginger, terasi, brown sugar and salt. Add this paste into peanut paste, and make a smooth mixture. Add water as much as needed. The paste has to be not too thin and not too thick. Just in between. Add Sweet soya sauce. Stir it until the mixture is well done. Add more salt and sugar if needed. And the sauce is ready to use.
Put all vegetables including tofu and tempe on the plate. Pour some peanut sauce, and mix it until well.
Served with Rempeyek kacang or teri and sambal.



This is a favorite on warung menus and is served with the famous Kedewatan nasi campur. The chicken is simmered with a pile of fresh spices in a large saucepan for at least an hour. The result is a tender, tasty chicken bathed in a fragrant chicken stock. The spices also preserve the meat, meaning it can tolerate a couple of hours’ sitting happily in a huge pot in a busy warung without spoiling.

  • 1 large chicken (1½ kg)
  • 3 tablespoons oil for frying
  • 4 lime leaves
  • 3 salam leaves
  • 2 knots of lemongrass
  • 3-4 cups water

Spice paste:
  • 4 red shallots
  • 7 cloves of garlic, finely sliced
  • 5 large red chilli, seeds removed
  • 5 small chillies
  • 5 candlenut
  • 2 teaspoon shrimp paste
  • 2 teaspoon coriander seeds
  • 2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • ¼ teaspoon sesame seeds
  • 2 stalks of lemongrass
  • 3 tablespoons galangal
  • 1 tablespoon turmeric
  • 3 teaspoons ginger
  • 2 teaspoons kencur
  • 1 teaspoon sea salt
  • 3 teaspoons tamarind, seeds removed
  • I tablespoon palm sugar

Rinse the chicken with cold water and pat dry with paper towels.

Place the spices in the container of an electric food processor and blend to a smooth paste, adding a little water if necessary. You can use a coffee grinder to grind the seeds and nuts.

Alternatively, chop the spices with a cleaver.

Heat the oil in a wok over a medium flame and sauté the spices until fragrant and glossy or for about a minute, pushing the spices back and forth in the wok. Add the aromatic leaves and toss around together for half a minute.

Add the water and the whole chicken.

Simmer for an hour or until cooked. Check seasonings.

Serve with steamed rice and topped with fried onion.

Prawn Nasi Goreng

Prawn Nasi Goreng

Nasi Recipe Ingredients
  • 2 tablespoons vegetable oil
  • 3 eggs, beaten
  • 1 zucchini, chopped
  • 1 carrot, chopped
  • 8 green onions, sliced
  • 1 clove garlic, crushed
  • 2 cups cooked rice
  • 1/2 pound cooked prawns
  • 2 tablespoons dark soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sweet chili sauce
  • 2 tablespoons fresh chives, chopped
Nasi Recipe Instructions

Heat half of the oil in a skillet over medium heat. Swirl the beaten egg into the pan so that it coats the surface. Flip the egg after 30 seconds, and cook for an additional 20 seconds on the other side. Remove the egg from the pan and, when cool enough to handle, roll up on a cutting board. Slice the rolled egg to make thin strips and set aside.
Heat the remaining oil in a skillet or wok over medium-high heat. When hot, add the zucchini, carrot, and green onions. Stir fry for three minutes. Add the garlic, rice, prawns, soy sauce, ketchup, sugar, sesame oil, and chili sauce; stir thoroughly.
Serve immediately, topped with the egg strips and chopped chive.