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Bogana Rice
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.
Ingredients
Making Shredded Chicken Opor
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Boneless Chicken Breast, cut into 4 pieces 400.0 g
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Water 250.0 ml
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Thick Coconut Milk 250.0 ml
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Cooking Oil 60.0 ml
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Tamarind 30.0 g
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Sugar 5.0 g
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Lemongrass Stalks, crushed 2.0 pc
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Lime Leaves 3.0 pc
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Galangal 4.0 pc
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Shallot Bulbs 7.0 pc
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Garlic Cloves 5.0 pc
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Pecans 4.0 pc
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Coriander 3.0 g
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Cumin 1.0 g
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White Pepper Seeds 10.0 pc
Making Pindang Eggs
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Chicken eggs, beaten 5.0 pc
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Water 750.0 ml
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Garlic Cloves 3.0 pc
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Bay Leaves 3.0 pc
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Shallots 50.0 g
Preparing the Sautéed Long Beans
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Long beans, cut 3 cm 250.0 g
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Water 100.0 ml
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Cooking Oil 20.0 ml
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Garlic Cloves 4.0 pc
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Shallots
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Galangal, crushed 1.0 pc
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Red Chilli 100.0 g
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Red Tomatoes 1.0 pc
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Cayenne Peppers 5.0 pc
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Bay Leaves 2.0 pc
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Knorr Oyster Sauce 30.0 g
Making Serundeng
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Old Coconut, peeled and grated 1.0 pc
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Fried Onion Peanuts 100.0 g
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Garlic Cloves 10.0 pc
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Shallot Bulbs 6.0 pc
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Coriander 5.0 g
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Cumin 3.0 g
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Palm sugar, grated 30.0 g
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Red Chillies, unseeded 5.0 pc
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Tamarind seeds 3.0 pc
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Galangal Fingers 1.0 pc
Plating the Bogana Rice
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10 Servings White Rice
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10 Servings Fried Shallots
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10 Servings Shrimp Crackers
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10 Servings Sambal Ulek
Preparation
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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.
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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.
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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.
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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.
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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.
