Hello all stemians,
Sundanese specialties are cooked in this unique way, using a special pan liwet or kastrol, which makes it different from others. Typical herbs and spices such as bay leaves, chili pieces, sliced onion and lemon grass make this dish very sweet and delicious. It will be more enjoyable if given additional bananas and teri fields that have been fried. Moreover, eaten when the rice was just cooked.

Ingredients

• Rice - 500 grams
• Enough water
• Onion, thinly sliced - 5 cloves
• Garlic, thinly sliced - 5 cloves
• Lemongrass, crushed - 2 stalks
• Leaf greetings - 3 pieces
• Red cayenne - 5 seeds
• Salt - 1 tsp
• Teri terrain, deep fried - 50 grams
• Pete goreng - 2 boards

Step by step

Rinse rice then put in a liwet pan. Pour water up to the limit of the fingers. Add the red onion, bay leaf garlic, lemongrass and salt. Mix well.

Tata red cayenne pepper on it. Cover the liwet pan and cook until the water shrinks
and cooked rice. Use a small stove fire. Before it is lifted, fill in teri terrain and fried pete. Cook back liwet rice for 7 minutes. Lift.Ready to be served.

Tips :

Use a very small fire so that the bottom of the rice is not burnt and crusty.
If you do not have a liwet pot, can use a rice cooker in a way like cooking regular rice.