NASI LIWET BU IKAH SOREANG-CIWIDEY

Convenient location with beautiful countryside, the cool air. Makes you feel at home, relax, release stress. With the concept of the typical cross-legged in the traditional sundanese hut building, enjoying the countryside. Many visitors who have a subscription Eating at "Sangu Liwet Bu Ika Ciwidey" in Bandung regency, West Java, which has found a comfortable place to eat and taste Sangu Liwet (rice liwet). Not only the rice that tastes good, but so do the other food and drinks. So every time they go to Ciwidey,it`s a must to stop at the Sangu Liwet Bu Ika

This is one of the recipe how to make "nasi liwet" Ingredients: * 1 liter of rice (800 g) of rice, wash, soak for about 2 hours * 1 liter of coconut milk from 1 coconut * 2 bay leaves * 1/2 teaspoon salt CHICKEN INGREDIENTS: * 1 whole chicken, cut into 4 sections * 1 liter of coconut water * 2 bay leaves CHICKEN seasoning : * 7 grains of red onion * 5 cloves garlic * 1 tsp coriander * 5 grains hazelnut * 1 tbsp brown sugar Santan(COCONUT MILK) * 400 ml thick coconut milk * 5 grains egg whites, beat until fluffy * 1 tablespoon sliced ​​garlic, crushed * 1/2 teaspoon salt * 1/2 tsp sugar EGG : * 5 eggs, beat until well blended * 250 ml coconut milk * 3 bay leaves * 2 tablespoons sliced ​​onion, crushed * 1/2 teaspoon salt * 1/2 tsp sugar CHAYOTE fried sauce: • 500 grams squash, cut like matchsticks • 750 ml coconut milk, and 1 coconut, remove thickened • 1 tablespoon sliced ​​galangal (Greater galingale) • 2 bay leaves • 1/2 tsp salt • 1/2 tsp sugar   fried chayote sauce: * 2 tablespoons sliced ​​red onion * 2 tablespoons sliced ​​garlic * 8 pieces of red chilli * 50 grams of cayenne pepper (left whole) HOW TO COOK RICE: 1 RICE : Then drained rice mixed with coconut milk, bay leaf and cook until soft and the water dries up, remove, set aside. When cooking you should use a low heat and line the pan with tin rather high so that the rice does not. Serve rice with chicken , coconut milk, eggs , and chayote fried sauce. 2. CHICKEN : Chicken braised with coconut milk and spices are mashed, and then enter the bay leaf, mask until chicken is tender, remove from heat and set aside. 3. COCONUT MILK: Coconut milk cooked with garlic, sugar and salt until boiling. Enter into the beaten egg whites, stirring until blended. 4. EGG : Cook the coconut milk and spices to a boil, then pour into the beaten eggs, stirring until smooth and then steamed until cooked, remove and set aside. 5. fried chayote sauce : Saute the spices that have been mashed until fragrant, then enter the chayote, galangal, bay leaves, salt, and sugar. Then the chayote cook until wilted, put in coconut milk, coconut milk last enter and cayenne pepper. Cook until boiling, remove from heat and set aside. To = 10 servings (1 serving = 590 calories)