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Making Shredded Chicken Opor

  • Boneless Chicken Breast, cut into 4 pieces 400 g
  • Water 250 ml
  • Thick Coconut Milk 250 ml
  • Cooking Oil 60 ml
  • Tamarind 30 g
  • Sugar 5 g
  • Lemongrass Stalks, crushed 2 pc
  • Lime Leaves 3 pc
  • Galangal 4 pc
  • Shallot Bulbs 7 pc
  • Garlic Cloves 5 pc
  • Pecans 4 pc
  • Coriander 3 g
  • Cumin 1 g
  • White Pepper Seeds 10 pc

Making Pindang Eggs

  • Chicken eggs, beaten 5 pc
  • Water 750 ml
  • Garlic Cloves 3 pc
  • Bay Leaves 3 pc
  • Shallots 50 g

Preparing the Sautéed Long Beans

  • Long beans, cut 3 cm 250 g
  • Water 100 ml
  • Cooking Oil 20 ml
  • Garlic Cloves 4 pc
  • Shallots
  • Galangal, crushed 1 pc
  • Red Chilli 100 g
  • Red Tomatoes 1 pc
  • Cayenne Peppers 5 pc
  • Bay Leaves 2 pc
  • Sugar 5 g
  • Knorr Oyster Sauce 30 g

Making Serundeng

  • Old Coconut, peeled and grated 1 pc
  • Fried Onion Peanuts 100 g
  • Cooking Oil 20 ml
  • Garlic Cloves 10 pc
  • Shallot Bulbs 6 pc
  • Coriander 5 g
  • Cumin 3 g
  • Palm sugar, grated 30 g
  • Red Chillies, unseeded 5 pc
  • Tamarind seeds 3 pc
  • Galangal Fingers 1 pc
  • Bay Leaves 3 pc

Plating the Bogana Rice

  • 10 servings White Rice
  • 10 servings Fried shallots
  • 10 servings Shrimp Crackers
  • 10 servings Sambal Ulek
  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.