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  2. Explore Various of Delicious Recipe on UFS
  3. Bogana Rice
  1. Explore Various of Delicious Recipe on UFS

Bogana Rice

Bogana Rice – - Recipe

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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Ingredients

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Making Shredded Chicken Opor

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.

...

Preparation

  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.
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