Bogana Rice

Name: Bogana Rice
Yield: 10
Ingredients: 400.0g Boneless Chicken Breast, cut into 4 pieces; 250.0ml Water; 250.0ml Thick Coconut Milk; 60.0ml Cooking Oil; 30.0g Tamarind; 10.0g Royco Bumbu Penyedap Rasa Ayam Pouch 460gr; 5.0g Sugar; 2.0pc Lemongrass Stalks, crushed; 3.0pc Lime Leaves; 4.0pc Galangal; 7.0pc Shallot Bulbs; 5.0pc Garlic Cloves; 4.0pc Pecans; 3.0g Coriander; 1.0g Cumin; 10.0pc White Pepper Seeds; 5.0pc Chicken eggs, beaten; 750.0ml Water; 3.0pc Garlic Cloves; 3.0pc Bay Leaves; 50.0g Shallots; 250.0g Long beans, cut 3 cm; 100.0ml Water; 20.0ml Cooking Oil; 4.0pc Garlic Cloves; 0.0g Shallots; 1.0pc Galangal, crushed; 100.0g Red Chilli; 1.0pc Red Tomatoes; 5.0pc Cayenne Peppers

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.

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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
Royco Bumbu Penyedap Rasa Ayam Pouch 460gr 10.0 g
Royco Bumbu Penyedap Rasa Ayam Pouch 460gr
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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

Long beans, cut 3 cm 250.0 g
Water 100.0 ml
Cooking Oil 20.0 ml
Garlic Cloves 4.0 pc
Shallots
Galangal, crushed 1.0 pc
Red Chilli 100.0 g
Red Tomatoes 1.0 pc
Cayenne Peppers 5.0 pc
Bay Leaves 2.0 pc
Knorr Saus Tiram 1kg 30.0 g
Knorr Saus Tiram 1kg
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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

Poultry

Main courses

Indonesian

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.

...

Preparation

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.
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.
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.
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.
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.