Nasi Liwet Sunda ( Indonesian Aromatic Spiced and Coconut Rice)

Ingredients

• 3 cups long grain white rice
• 2 Tbsp cooking oil divided
• 4 shallots peeled and thinly sliced
• 2 cloves garlic peeled and finely minced
• 100 gr salted mackerel (ikan asin) optional - cut or flake into small pieces
• 1/2 cup stink / sator / sataw beans thaw if frozen
• 6 whole red chili
• 1 large lemongrass trim the skinny top and cut into half
• 2 inch fresh galangal peeled
• 4 fresh bay leaves or 6-8 dried ones
• 4 kaffir lime leaves tear the edges to release flavor
• 1/2 tsp salt
• 1/2 tsp sugar
• 2 1/2 cups coconut milk

Optional toppings / side dish:

• 1/2 cup dried anchovies small to medium size, ikan teri Medan if you can find
• 1/4 tsp sugar
• 1 large bunch holy basil / daun kemangi
• Sambal goreng Tempeh

Instructions

Wash the rice with clean running water until the water is clear. Completely drain off the water with a strainer if necessary to make sure no water is collecting in between the rice grain. Set aside

Cooking on stove-top:

Preheat 1 Tbsp of cooking oil in a large heavy-bottom pot with tight-fitting lid. Add shallots and garlic and stir fry for 1 minute. Add salted fish (if using) and stink beans, and whole red chili. Stir fry for another minute. Add lemongrass stalk, galangal, bay leaves, kaffir lime leaves and stir fry again. Add rice grain, salt, and sugar. Stir to mix everything. Pour in the coconut milk and stir again. Bring to a gentle boil and then lower the heat to simmer. Close the lid and cook for the next 20 minutes undisturbed. Remove from the heat after 20 minutes and wait for 10 minutes before opening the lid. After 10 minute, uncover the lid and fluff the rice with a fork. There should be some "crust" at the bottom of the pot, which is normal and in fact the local like this crispy crust (kerak nasi) at the bottom of the pot. You can discard the lemongrass stalks and other leaves

Cooking with rice cooker:

Preheat 1 Tbsp of cooking oil in a large heavy-bottom pot with tight-fitting lid. Add shallots and garlic and stir fry for 1 minute. Add salted fish (if using) and stink beans, and whole red chili. Stir fry for another minute. Add lemongrass stalk, galangal, bay leaves, kaffir lime leaves and stir fry again. Add rice grain, salt, and sugar. Stir to mix everything. Pour in the coconut milk and stir again. Transfer to a rice cooker and cook like you would regular plain white rice or use the white rice setting if available. You can discard the lemongrass stalks and other leaves

While the rice is cooking:

Preheat 1 Tbsp of oil in a large non-stick skillet. Pan fry the dried anchovies until crispy. Add about 1/4 tsp of sugar will give it a really nice sweet taste but not overly sweet. Remove into an absorbent paper towel. In the same skillet pan fry the basil until crispy

Serving:

You can pile the toppings you prepare on top of the rice and let everyone get their own rice or served the toppings on the side