Nasi Bogana

 

 

 

Nasi Bogana or Nasi Begana, pronounced as Nah-see Boh-gâna, is an Indonesian style rice dish, originally from Tegal, Central Java. It is usually wrapped in banana leaves and served with side dishes.

This rice dish is a type of Nasi Rames or Nasi Campur — terms used for dishes that have rice and a variety of side dishes.

Nasi Bogana is very popular in Indonesia and is sold all over the streets of Jakarta, the capital city, for 12,000 to 20,000 Rupiah each. It is sold in almost all Sundanese or Javanese restaurants and sometimes in Warungs or Wartegs (Warung Tegal), a traditional outdoor restaurant or café. It is considered a convenient dish as it is wrapped in banana leaves and is usually ready to bring and eat anytime. It is a type of fast food that is brought to workplaces to eat.

 

Nasi Bogana is prepared by spreading a wide banana leaf and filling it with steamed rice. Then seasoning such as fried shallots are put on top of the rice. Over the rice, a smaller banana leaf is spread and the side dishes — opor ayam (white chicken curry), dendeng(shredded meat), fried chicken liver and gizzard in chili and coconut gravy, sambal of shredded red chili, telur pindang whole boiled eggs, serundeng (fried shredded spiced coconut with peanuts), sautéed tempeh or sautéed string beans — are decoratively placed. All ingredients are then wrapped and closed with the outer banana leaf that is placed over the rice. Plastic strings are used to tighten the pack together. It is put in a steamer to keep it warm and is ready to eat at anytime.

Other times they are prepared as a regular rice dish without the banana leaves because the dish has been too common and restaurants do not follow the traditions.

 

The opor ayam is usually served as pieces without their bones. This is usually done because they can wrap it in banana leaves easier without taking too much space. There are two types of opor ayam: white gravy, commonly used in West Java, and yellow gravy, commonly used in Central Java. Both are sweet but yellow opor ayam tends to have curry spices in it.

The Dendeng is sometimes put in a stick and eaten the same way as a satay (meat in skewer). The telur pindang boiled eggs are most of the time cut in half and only half is served. This depends on the occasion. Serundeng, fried chicken liver and gizzard in chili and coconut gravy (suggested to use cow livers rather than chicken to avoid the smell), Sambal of shredded red chili and sautéed tempeh and sautéed string beans is served regularly, a spoon-full of each circling the steamed rice.

 

In Java, Nasi Bogana is often used in special occasions, such as weddings and anniversaries, but is most commonly found in family gatherings and social gatherings (Arisan). At weddings, Nasi Bogana usually has its own booth where people can choose their own side dishes and sauces. Most people prefer Nasi Bogana to be eaten with kerupuk (Indonesian flour crackers) or emping (crushed bean crackers from melinjo), and as a result it becomes a part of the side dish. Some people like additional sauce like Kecap Manis (sweet soybean sauce) and sambal terasi (fish and shrimp chili sauce). The drink that they have while having this dish is most of the time hot or iced black tea.

Now I want to share my kinda nasi bogana aka nasi bogana ala my kitchen 🙂 Hope you enjoy!

Nasi Bogana

 

Nasi Gurih

For complete recipe Nasi Gurih

 

Telur Pindang

For complete recipe Telur Pindang

 

Ayam Suwir Bumbu Kuning

For complete recipe Ayam Suwir Bumbu Kuning

 

Daging Empal

Ingredients:

500 gr beef meat

5 cloves shallot, grounded

6 cloves garlic, grounded

1 tsp coriander seed, grounded

500 ml water

1 tbs coconut/palm sugar

1 tsp salt

Methods:

  1. Boil water in a pan. Cook beef meat and grounded ingredients until beef tender, drain it. Cut beef into thin slices around 1 cm thickness and then trimmed.
  2. Fried beef until crispy.

 

Sambal Goreng Kentang Udang

Ingredients:

1 kg potatoes, cut into small dice cube.

350 gr prawn

2 cm galangal

2 bay leaves

salt, palm sugar and sugar

100 ml water

Grounded ingredients:

4 cloves shallots

5 cloves garlics

9 red chili

Methods:

  1. Heat the pan. Put grounded ingredient, galangal, bay leaves, lemon grass and stir fry until the flavour come out.
  2. Fried potatoes.
  3. Put the fried potatoes and prawn into the pan.
  4. Pour the water into the pan, and let it dried.
  5. Ready to serve.

 

Tumis Buncis

 

Sambal Bawang

For complete recipe Sambal Bawang

 

 

 

Simple Nasi Liwet Using Rice Cooker

 

 

Nasi liwet sunda is a succulent rice dish cooked in coconut milk and spices, from West Java, Indonesia. Common steamed rice is usually cooked in water, but nasi liwet is rice cooked in coconut milk, salam leaves and lemongrass, thus giving the rice a rich, aromatic and succulent taste. Nasi liwet sunda is quite flexible, you can add salted fish or dried anchovy into it when it half cooked. You can also combine it with various side dishes, such as salted fish, fried chicken, beef jerky, tempeh, tofu or any combination of your choice. Traditionally, it’s all big-fire-based cooking, but now we can simplify the first stage, using the common rice cooker.

 

NASI LIWET IKAN PEDA

Ingredients :

  • 1/2 kg rice
  • 1 red onion, thinly slices
  • 3 cloves garlic, thinly slices
  • 5 bay leaves
  • 2 lemongrass
  • 1/2 tsp salt
  • 1/2 tsp chicken stock (optional)
  • 400ml coconut milk
  • 2 tbs canola oil
  • 1 package salted fish (ikan peda), fried
  • 6 hot chili

 

Methods:

  1. Rinse the rice several times thoroughly, until the water is quite clear. Put into rice cooker, add water and coconut water. (Follow rice cooker instruction for liquid volume). Set aside.
  2. Preheat oil in a pan, stir fry red onion, garlic, bay leaves, and lemongrass. Add into rice cooker, mixed well then cooked. Push the cook button on the rice cooker.
  3. When the rice half cooked, arrange salted fish on the top of the rice and continue cooking until the rice cooked.

 

 

Nasi Kebuli

Nasi kebuli is an Indonesian style spicy steamed rice dish cooked in goat broth, milk, and ghee. It is popular among the Arab community in Indonesia and Betawi people in Jakarta.[1] Nasi kebuli was influenced by Arab culture and its origin can be traced to Middle eastern cuisine, especially Yemeni Arabian influence (Mandi rice), and also Indian cuisine influence (Biryani rice). According to etymology study, nasi kebuli can trace its origin from Kabuli Palaw which is an Afghani rice dish from Kabul, similar to biryani served in South Asia.[2][3]

In Betawi culture nasi kebuli usually served during Islamic religious festivities, such as hari raya lebaran, kurban or maulid nabi (birthday of Muhammad). Nasi kebuli also popular in cities with significant Arab descendants, such as Jakarta, Surabaya, Surakarta and Gresik.

Source : Wikipedia

Nasi Kebuli

Source : Sajian Sedap 

Ingredients:

For Lamb:

200 gr lamb, diced
500 ml water
2 bay leaves
3 cloves
2 cm ginger

For rice:

300 gr rice
1 cinnamon
1 tsp nutmeg powder
2 star annised
2 cardamoms
1 lemongrass
5 kaffir lime leaves
1 bay leaf
1 tsp salt
1/4 tsp pepper
600 ml coconut milk

400 ml water
3 tbs ghee

Grounded Ingredients:
1 small red onion
5 cloves garlic
1 tsp coriander seed
1/2 tsp cumin seed
1/4 tsp fennel
1 tsp turmeric powder
1 cm ginger

Additional:
50 gr sultana (i skipped)
2 tbs fried shallot
Pineapple pickled

 

Methods:

  1. Boiled lamb with water, bay leaves, cloves and ginger until tender. Set aside.
  2. Preheat ghee in a pan. Add grounded ingredients, cinnamon, cloves, nutmeg, star annised, cardamom, lemongrass, kaffir lime leaves and bay leaf until the fragrant come out. Add lamb and mixed well.
  3. Pour coconut milk and water, add salt and pepper. Let it boiled. Then add rice. Cook until it soaked and the water dried. Turn off the heat and let it in the pan for about 5-10 minutes.
  4. Steam in a steamer until cooked. Add fried shallot.
  5. Ready to serve.

 

 

 

 

Nasi Kuning (Yellow Rice)

 

 

Rice is main dish for asian. Indonesian ate rice everyday. For some people if they are not eating rice for the day it feels like they hadn’t eat. Yellow rice is alternative for you if you get bored eating plain steam rice. There are lots of variation of rice meal for example coconut milk rice, biryani and risotto.

Nowadays, not only Asian eat rice, most people in the world start to enjoy rice as a part of their meals. It’s no wonder because rice is delicately tantalizing and satisfying. For people with diabetes they can choose rice with low GI.

Nasi kuning (yellow rice) is an Indonesian rice dish made with coconut milk. The rice gets its yellow color from the turmeric. Popularly served during celebration or special events, such as Birthday, farewell or house warming. Nasi kuning is a symbolic dish since the yellow color of the rice resembles gold, symbolizing wealth and good fortune.

 

Nasi Kuning (Yellow Rice)

Ingredients :

  • 1 kg Rice
  • 1 tbs Turmeric powder
  • 600 ml coconut milk + 400 water
  • 2 lemongrass
  • 4 bay leaves
  • 1 pandan leaf
  • 1 tsp salt

 

Methods :

  1. Put all ingredients in rice cooker.
  2. Mixed well, then cook (press the switch to turn it on).
  3. The switch will click, like a toaster when the rice is done. But you need to check whether is cook completely or not because sometime when you cook in big portion it will not cook completely. If it not cook well then after the switch move to warm, cook rice in the steamer to make sure it cook completely and usually by cooking in a steamer the texture would be better than if just cook it using rice cooker.
  4. Ready to serve.

 

Nasi Goreng

Nasi Goreng

 

So Easy and simple for breakfast…..

 Ingredients:

  • 3 plate of steamed rice
  • 1 beef sausage
  • 1 egg
  • 1 garlic, crushed
  • 1/2 onion
  • corn kernel frozen
  • 2 tbs sweet soy sauce
  • 1 tbs tomato sauce
  • 1 tbs oyster sauce
  • salt and pepper to taste

 

Methods:

  1. Heat oil in a pan. Stir fry garlic and onion until fragrant come out.
  2. Add egg, scramble it. Then add beef sausage, corn kernel and oyster sauce.
  3. Add steamed rice, sweet soy sauce, tomato sauce, salt and pepper.
  4. Cook for about 5 minutes.
  5. Ready to serve.

 

nasi goreng