REGIONAL SPECIALTIES

(NASI LIWET)

AINUL HAYATI

XII IPS 4
SMAN 15 BEKASI
 REGIONAL SPECIALTIES
Regional food is a food that is usually consumed in an area. The character of a
regional cuisine usually reflects the character of its people.
For example, in mountainous areas, because of the cold mountain climate and produce
foodstuffs in the form of vegetables, generally processed vegetable-based dishes served in
hot temperatures with a spicy taste identical to the area, because the purpose of warming the
body. Or in the coastal area processed food uses a lot of seafood.
Along with the development of the times, contact with people from outside the region
is getting higher so that it gives birth to many mixed cuisines that contribute to enriching
regional food products. Regional specialties have a variety of nutritional content and
benefits, in accordance with raw materials, additional ingredients, and processing techniques
used. The main ingredient of a regional food product is vegetable or animal ingredients, its
main nutritional content consists of carbohydrates, minerals, vitamins, proteins, fats, and
water. The number of components varies by ingredient, depending on the order, hardness,
texture, taste, and color.
 (NASI LIWET)
Nasi liwet means rice that uses liwet process. That is the technique of cooking rice by mixing
rice and water, can be water or coconut milk. Nasi liwet can be cooked in one special place, the
place used is usually kettle, kastrol or dandang to cook rice until cooked.
The style of eating nasi liwet is quite unique, it is not served per serving to each person but
rather eats crowded or read. Read this is eating rice liwet together with sitting in a row of lesehan,
rice and side dishes are served using banana leaves.
Nasi liwet has actually been a daily food for a long time. Initially rice with seasonings and
side dishes such as fish, tofu, tempeh and sambel is a food supply of farmers in the fields. In
addition to being a daily meal, liwet has also been a sacral part of a series of ceremonies. Liwet in
Sunda has the meaning of childing. So, the word liwet actually refers to the manufacturing process
instead of the name of a product.
Sundanese rice liwet is cooked without using coconut milk. Nasi liwet is served with side
dishes that have been united with rice, side dishes that usually complement the usual red peda
salted fish, bloated fish that have been in pindang, equipped with lalapan and sambal terasi.
 MATERIALS MANUFACTURE
(NASI LIWET)

1 liter of rice
1 lemongrass stem
2 bay leaf sheet
8 shallots (roughly cut)
3 green chilli fruit (cut into thin pieces)
4 red chillies (thin Cut)
100 gram anchovies
salt to taste
water
 STEPS TO CREATE
(NASI LIWET)
 Wash the rice, put it in magic com, put lemongrass, bay leaf, some
onions and also salt. Add water like cooking plain rice.
 While frying anchovies. Then sauté the rest of the onions and chillies
using oil used to fry the anchovies.
 After about 10 minutes the rice is cooked in magic com, pour sautéed
onions, and also anchovies, let the oil come along. Close again, wait
until cooked.
 Eaten so aja udh delicious.. tp can be prepared complementary such as
fried chicken, fried tofu, fried tempeh, lalapan and sambel according to
family tastes.
IMAGE CREATION
(NASI LIWET)
PICTURES OF FINISHED NASI
LIWET
 VIDEO CREATION(NASI
LIWET)
MERCURY
It’s the closest planet to the
Sun and the smallest one in
the Solar System—it’s only
a bit larger than the Moon
VENUS
Venus has a beautiful name
and is the second planet
from the Sun. It’s terribly
hot, even hotter than
Mercury
THANKS
YOU