Indonesian Rice Delights Part 1 Of 3 2024/04/18
Nasi means “rice” in Indonesian language. I am preparing 10 Indonesian rice dishes for 3 Episodes.
3 Episodes exploring:
Part 1: Nasi bogana; Nasi campur; Nasi goreng
Part 2: Nasi kucing; Nasi kuning; Nasi liwet
Part 3: Nasi padang; Nasi pecel; Nasi timbel; Nasi uduk;
▲1. 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 at any time. It is a type of fast food that is brought to workplaces to eat.
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 at any time. It is a type of fast food that is brought to workplaces to eat.
Ingredients:
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
Royco Bumbu Pelezat Rasa Ayam 10 g
Sugar 5 g
Lemongrass Stalks, crushed 2 pc
Lime Leaves 3 pc
Galangal 4 pc
Shallot Bulbs 7 pc
Garlic Cloves 5 pc
Candlenuts kemiri 4 pc
Coriander 3 g
Cumin 1 g
White Pepper Seeds 10 pc
Royco Bumbu Pelezat Rasa Ayam 460g
Ingredients:
Chicken, salt, sugar, onion, garlic, vegi oil, corn starch, white pepper powder, celery, turmetric powder, water
Making Pindang Eggs
Chicken eggs 5 pc
Water 750 ml
Garlic Cloves 3 pc
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
Royco Bumbu Pelezat Rasa Ayam 10 g
Sugar 5 g
Lemongrass Stalks, crushed 2 pc
Lime Leaves 3 pc
Galangal 4 pc
Shallot Bulbs 7 pc
Garlic Cloves 5 pc
Candlenuts kemiri 4 pc
Coriander 3 g
Cumin 1 g
White Pepper Seeds 10 pc
Royco Bumbu Pelezat Rasa Ayam 460g
Ingredients:
Chicken, salt, sugar, onion, garlic, vegi oil, corn starch, white pepper powder, celery, turmetric powder, water
Making Pindang Eggs
Chicken eggs 5 pc
Water 750 ml
Garlic Cloves 3 pc
Shallots 3 bulbs
Kaffir lime leaves 3 pc
Bay Leaves 3 pc
Soy sauce 2 table spoon
Bay Leaves 3 pc
Soy sauce 2 table spoon
Palm sugar 2 table spoon
Preparing the Sautéed Long Beans
Long beans, cut 3 cm 250 g
Water 100 ml
Cooking Oil 20 ml
Garlic Cloves 4 pc
Shallots 4 bulbs
Galangal, crushed 1 pc
Red Chilli 100 g
Red Tomatoes 1 pc
Cayenne Peppers 5 pc
Bay Leaves 2 pc
Oyster Sauce 30 g
Making Serundeng
Old Coconut, peeled and grated 1 pc
Fried Onion Peanuts 100 g
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
Sambal ulek
Ground chilli pepper with salt, sugar, cooking oil, shallot, garlic, ginger, lemongrass, shrimp paste, and anchovies
Making Serundeng
Old Coconut, peeled and grated 1 pc
Fried Onion Peanuts 100 g
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
Sambal ulek
Ground chilli pepper with salt, sugar, cooking oil, shallot, garlic, ginger, lemongrass, shrimp paste, and anchovies
Plating the Bogana Rice
10 Servings White Rice
10 Servings Shrimp Crackers
10 Servings Sambal Ulek
Preparation:
10 Servings White Rice
10 Servings Shrimp Crackers
10 Servings Sambal Ulek
Preparation:
Making Shredded Chicken Opor
o Sauté the ground spices until fragrant. Add the chicken, mix well and cook until the chicken is firm.
o Add water and complementary spices, cook until the chicken is fully cooked and evenly coated with seasoning.
o Remove and shred the chicken, then put it back in spice mix.
o Add the coconut milk, cook and stir until thickened.
o Plate and serve.
o Sauté the ground spices until fragrant. Add the chicken, mix well and cook until the chicken is firm.
o Add water and complementary spices, cook until the chicken is fully cooked and evenly coated with seasoning.
o Remove and shred the chicken, then put it back in spice mix.
o Add the coconut milk, cook and stir until thickened.
o Plate and serve.
Making Pindang Eggs
o Put the eggs into a pan of water and ensure that they're are all submerged.
o Add the seasoning, let them heat to boiling (15 minutes).
o Cool the eggs with cold water and remove the eggshells.
o Pour the seasoning liquid in a container, put the eggs in it and place in a fridge overnight until the eggs are brownish red.
o Put the eggs into a pan of water and ensure that they're are all submerged.
o Add the seasoning, let them heat to boiling (15 minutes).
o Cool the eggs with cold water and remove the eggshells.
o Pour the seasoning liquid in a container, put the eggs in it and place in a fridge overnight until the eggs are brownish red.
Preparing the Sautéed Long Beans
o Saute the garlic, shallots and galangal until fragrant.
o Add long beans and other spices, mix well.
o Add water, then cook until done.
o Plate and serve.
o Saute the garlic, shallots and galangal until fragrant.
o Add long beans and other spices, mix well.
o Add water, then cook until done.
o Plate and serve.
Making Serundeng
o Mix the grounded spices with the grated coconut.
o Heat the oil on a small fire, then add the spice mix and cook until the mixture turns yellow.
o Add the fried onion peanuts and mix well.
o Mix the grounded spices with the grated coconut.
o Heat the oil on a small fire, then add the spice mix and cook until the mixture turns yellow.
o Add the fried onion peanuts and mix well.
o Plate and serve.
Plating the Bogana Rice
o Prepare the rice on a plate.
o Arrange the shredded chicken opor, pindang eggs, sautéed long beans and serundeng .
o Garnish with additional chilli sauce Sambal ulek and prawn crackers.
o Prepare the rice on a plate.
o Arrange the shredded chicken opor, pindang eggs, sautéed long beans and serundeng .
o Garnish with additional chilli sauce Sambal ulek and prawn crackers.
Shredded Chicken Opor
Sambal Ulek
Prawn crackers
Nasi campur (Indonesian for 'mixed rice'), also known as nasi rames or sega campur in Java, refers to an Indonesian dish of a scoop of nasi putih (white rice) accompanied by small portions of several other dishes, which includes meats, vegetables, peanuts, eggs, and fried-shrimp krupuk. Depending on the origin, a nasi campur vendor might serve several side dishes, including vegetables, fish, and meats. It is a staple meal from Indonesia and popular in Malaysia, Singapore, Brunei, and southern Thailand, and also the Netherlands through its colonial ties with Indonesia.
Ingredients
2 cup Cooked Rice
Grilled Beef
Fried Tempeh
Cooked Vegetables such as Sautéed Long Beans
Fried Egg
Prawn Crackers
Sambal
2 cup Cooked Rice
Grilled Beef
Fried Tempeh
Cooked Vegetables such as Sautéed Long Beans
Fried Egg
Prawn Crackers
Sambal
Cooking Directions
STEP 1.Cook the rice.
STEP 2.Prepare the side dishes by grilling the meats, frying the tempeh, and cooking the vegetables.
STEP 3.Arrange the rice and side dishes on a plate.
STEP 4.Serve the Nasi Campur with a fried egg, prawn crackers, and sambal on the side.
STEP 1.Cook the rice.
STEP 2.Prepare the side dishes by grilling the meats, frying the tempeh, and cooking the vegetables.
STEP 3.Arrange the rice and side dishes on a plate.
STEP 4.Serve the Nasi Campur with a fried egg, prawn crackers, and sambal on the side.
▲ 3. Nasi goreng
Nasi goreng is a Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables. One of Indonesia's national dishes, it is also eaten in Malay-speaking communities in countries such as Malaysia, Singapore and Brunei, and has gained popularity in Sri Lanka through migrations from the Indonesian Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household.
Ingredients
Chicken
· 1 tbsp oil
· 5 oz / 150g chicken breast , thinly sliced (or other protein)
· 1 tbsp kecap manis (sweet soy sauce) or
Chicken
· 1 tbsp oil
· 5 oz / 150g chicken breast , thinly sliced (or other protein)
· 1 tbsp kecap manis (sweet soy sauce) or
Just combine 1/4 cup ordinary soy sauce (I use Kikkoman) and 1/4 cup brown sugar over medium heat. Bring to a simmer and reduce until it becomes a maple syrup consistency. It will thicken more when it cools.
Rice
· 1.5 tbsp oil
· 2 garlic cloves , finely chopped
· 1 tsp red chilli , finely chopped
· 1 onion , small, diced
· 3 cups cooked white rice , day old, cold
· 2 tbsp kecap manis (sweet soy sauce)
· 2 tsp shrimp paste , optional
Rice
· 1.5 tbsp oil
· 2 garlic cloves , finely chopped
· 1 tsp red chilli , finely chopped
· 1 onion , small, diced
· 3 cups cooked white rice , day old, cold
· 2 tbsp kecap manis (sweet soy sauce)
· 2 tsp shrimp paste , optional
Garnishes / side servings
· 4 eggs , fried to taste
· 1 green onion , sliced
· Tomatos and cucumbers, cut into wedges/chunks
· Lime wedges
Instructions
1. Heat oil in a large skillet or wok over high heat.
2. Add chilli and garlic, stir for 10 seconds.
3. Add onion, cook for 1 minute.
4. Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
5. Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
6. Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).
Serving
1. Serve as a side for Asian main dishes or as part of a large spread.
2. Make it a meal - traditional Indonesian style: Serve with a fried egg sunny side up (runny yolk!), tomato wedges and slices of cucumber on the side.
· 4 eggs , fried to taste
· 1 green onion , sliced
· Tomatos and cucumbers, cut into wedges/chunks
· Lime wedges
Instructions
1. Heat oil in a large skillet or wok over high heat.
2. Add chilli and garlic, stir for 10 seconds.
3. Add onion, cook for 1 minute.
4. Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
5. Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
6. Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).
Serving
1. Serve as a side for Asian main dishes or as part of a large spread.
2. Make it a meal - traditional Indonesian style: Serve with a fried egg sunny side up (runny yolk!), tomato wedges and slices of cucumber on the side.
Next, Indonesian Rice Delights Part 2 Of 3
Publisher： Chef Kar Delight
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