NASI LIWET BAKAR CONTENTS OF TERI & PETE

I choose rice liwet this time, instead of the coconut milk steamed rice I used to make. The reason is because nasi liwet does not use coconut milk but with flavors that are still delicious because of the addition of stir-fried shallots, bay leaves, lemongrass, galangal and salt. In us, in the Pasundan area, most of the liwet rice does not use coconut milk, either in other areas. Especially in Sukabumi, this rice liwet is usually cooked on casters with salted fish wrapped in cassava leaves on top. Sometimes also use anchovies. But for a lifetime I never eat liwet rice on top of which is placed salted or anchovies. It's been heavy even though it smells only. I like rice liwet, sometimes I also eat salted fish, but when both are cooked together, it means disaster for me.

 fishy smell bok. maybe for some people, the fishy smell is mediocre, but for me, the "fishy sensor "It's really great, rice liwet plus salted fish toping is a severe torture . So if I usually prefer to separate the rice liwet and salted fish then cook in a different place. Well this time I compare the rice liwet with anchovies sauteed with banana, as a filling. Of course this extra banana adds to its flavor. No need to ask again, delicious bangeeeet. If my friends want to try the roasted rice using coconut milk, please click here or here, for the best results please follow the step by step according to the recipe.

Liwet rice:

• 350 gr rice, wash it clean
• 400-450 ml of water
• 3 tablespoons of oil
• 4 red onion, finely sliced
• 1/2 tsp salt
• 1/4 tsp powder stock
• 1 lemongrass, geprek

Stuffing:

• 50 gr anchovies, fried dry [I use anchovies]
• 1 board of pete, peeled, cut into pieces
• 2 scallions, sliced
• 4 pieces of green chili, sliced serong
• 3 pieces of red cayenne pepper, thinly sliced
• 3 garlic cloves, thinly sliced
• 4 red onion, thinly sliced
• 1/2 tsp salt
• 1 tsp sugar
• 4 tablespoons of oil to saute
• 50 ml of water
• 1 tomato, cut into pieces
• 4 pcs of bay leaves
• 2 cm galangal, geprek [don't use, forget]
• Banana leaves to wrap

Rice:
Mix rice with bay leaves, lemongrass, salt and stock broth, pour water. Saute the onion until fragrant and brown, turn off the stove. Pour the shallots along with the oil into the rice cooker. Then cook while occasionally the rice is stirred, so that the maturity is evenly mixed. After maturing, new content is given.

Stuffing:
Saute the onion and garlic until fragrant, add the banana, green chili, cayenne pepper, spring onions and tomatoes. Stir well. Pour with water, cook until wilted, add sugar and salt. Finally input the fried anchovies. Stir, and cook until the sauce shrinks. Taste, it's just right with each taste. Lift.

Settlement:
Take the banana leaves, pour the rice on top then flatten it. Take 1-2 tablespoons of filling, then roll, and pin the edges with sticks or toothpicks. Do it until it's finished. Bake for a while on the stove. Serve warm.

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