I work in ...


Content is being adapted
based on your type of business.



Making Shredded Chicken Opor

  • Boneless Chicken Breast, cut into 4 pieces 400.0 g
  • Water 250.0 ml
  • Thick Coconut Milk 250.0 ml
  • Cooking Oil 60.0 ml
  • Tamarind 30.0 g
  • Sugar 5.0 g
  • Lemongrass Stalks, crushed 2.0 pc
  • Lime Leaves 3.0 pc
  • Galangal 4.0 pc
  • Shallot Bulbs 7.0 pc
  • Garlic Cloves 5.0 pc
  • Pecans 4.0 pc
  • Coriander 3.0 g
  • Cumin 1.0 g
  • White Pepper Seeds 10.0 pc

Making Pindang Eggs

  • Chicken eggs, beaten 5.0 pc
  • Water 750.0 ml
  • Garlic Cloves 3.0 pc
  • Bay Leaves 3.0 pc
  • Shallots 50.0 g

Preparing the Sautéed Long Beans

Making Serundeng

  • Old Coconut, peeled and grated 1.0 pc
  • Fried Onion Peanuts 100.0 g
  • Garlic Cloves 10.0 pc
  • Shallot Bulbs 6.0 pc
  • Coriander 5.0 g
  • Cumin 3.0 g
  • Palm sugar, grated 30.0 g
  • Red Chillies, unseeded 5.0 pc
  • Tamarind seeds 3.0 pc
  • Galangal Fingers 1.0 pc

Plating the Bogana Rice

  • 10 Servings White Rice
  • 10 Servings Fried Shallots
  • 10 Servings Shrimp Crackers
  • 10 Servings Sambal Ulek

Many Indonesian-style rice dishes come from Tegal, Central Java. This particular dish, Nasi Bogana, is usually wrapped with banana leaves and served with various side dishes.



  1. Making Shredded Chicken Opor

    • Sauté the ground spices until fragrant. Add the chicken, mix well and cook until the chicken is firm.
    • Add water and complementary spices, cook until the chicken is fully cooked and evenly coated with seasoning.
    • Remove and shred the chicken, then put it back in spice mix.
    • Add the coconut milk, cook and stir until thickened.
    • Plate and serve.
  2. Making Pindang Eggs

    • Put the egg into a pan of water and ensure that they're are all submerged.
    • Add the seasoning, let it heat to boiling (10 minutes).
    • Tap the egg to crack it slightly, so that the seasoning water can seep in.
    • Bring back to a boil until the eggshell is brownish red.
    • Turn off the heat, and let the eggs sit in the water until it turns cold.
  3. Preparing the Sautéed Long Beans

    • Saute the garlic, shallots and galangal until fragrant.
    • Add long beans and other spices, mix well.
    • Add water, then cook until done.
    • Plate and serve.
  4. Making Serundeng

    • Mix the grounded spices with the grated coconut.
    • Heat the oil on a small fire, then add the spice mix and cook until the mixture turns yellow.
    • Add the onion nuts and mix well.
    • Plate and serve.
  5. Plating the Bogana Rice

    • Prepare the rice on a plate.
    • Arrange the shredded chicken opor, pindang eggs, sautéed long beans, serundeng and fried shallots.
    • Garnish with additional chilli sauce and prawn crackers.