Cherry & Dennis Helper Habitat
Sundanese Nasi Liwet with Anchovies
印尼巽他香葉小魚飯 Nasi Liwet
Recipe overview
Sundanese aromatic rice with crisp anchovies and salam leaves.
01
Ingredients
Main ingredients
- 300 g jasmine rice
- 450 ml water
- 80 g dried anchovies
- 2 stalks lemongrass
- 3 Indonesian salam leaves
- 5 shallots
- 3 cloves garlic
Seasoning
- 2 tbsp oil
- 1/2 tsp salt
- 1 red chilli
02
Tools
- rice cooker
- small pan
- spatula
- board
- knife
03
Steps
Step 1
Rinse and drain rice
Rinse 300 g jasmine rice until the water is clearer, then drain it in a strainer.
Step 2
Quickly rinse and dry anchovies
Rinse 80 g dried anchovies briefly and pat them dry so they do not spit in hot oil.
Step 3
Bruise lemongrass stalks
Lightly bruise the bases of 2 lemongrass stalks to release their aroma while the rice cooks.
Step 4
Slice shallots, garlic and chilli
Thinly slice 5 shallots, 3 garlic cloves and 1 red chilli, keeping them ready separately.
Step 5
Heat oil in a small pan
Heat 2 tbsp oil in a small pan over medium heat until it just shimmers.
Step 6
Sauté shallots and garlic
Fry the shallots and garlic until golden and fragrant, without letting them blacken.
Step 7
Fry anchovies until crisp and cooked
Add the dried anchovies and fry until crisp and fully cooked.
Step 8
Place rice in rice cooker
Spread the drained 300 g rice evenly in the rice cooker bowl.
Step 9
Add water, salam leaves and lemongrass
Add 450 ml water, 3 Indonesian salam leaves and the 2 bruised lemongrass stalks.
Step 10
Add aromatics and anchovies
Add the fried shallots, garlic, anchovies and their oil to the rice with 1/2 tsp salt; stir once.
Step 11
Cook rice and rest covered for ten minutes
Run the normal rice-cooker cycle, then leave the lid closed for another 10 minutes.
Step 12
Fluff rice, check fish is fully heated, and serve
Remove the lemongrass and salam leaves, fluff the rice, confirm the anchovies are fully cooked, and serve four portions.
Common mistakes
- Wet anchovies in oil
- Wrong water ratio
- Opening before rest
Tips
This is the Sundanese anchovy version; keep rice and water ratio consistent.
