 Nasi bogana wrapped inside banana leaf | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Tegal,Central Java |
| Serving temperature | Hot or room temperature |
| Main ingredients | Rice with side dishes wrapped inside banana leaf |
Nasi bogana ornasi begana, pronounced asnah-see boh-gâna, is anIndonesian-style rice dish, originally fromTegal, Central Java. It is usually wrapped inbanana leaves and served with side dishes.[1]
This rice dish is a type ofnasi rames ornasi campur — terms used for dishes that have rice and a variety of side dishes.[2]
Nasi bogana is very popular in Indonesia and is sold all over the streets ofJakarta, the capital city, for 12,000 to 20,000rupiah each. It is sold in almost allSundanese orJavanese restaurants and sometimes inwarungs orwartegs (Warung Tegal), a traditional outdoor restaurant orcafé.[3] 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.[4]
Nasi bogana is prepared by spreading a wide banana leaf and filling it with steamed rice. Then seasoning such as friedshallots is 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 andgizzard in chili and coconut gravy,sambal of shredded red chili,telur pindang whole boiled eggs,serundeng (fried shredded spiced coconut with peanuts), sautéedtempeh 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 asteamer to keep it warm and is ready to eat at any time.[5]
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.[citation needed]
Theopor ayam is usually served as pieces without their bones. This is usually done because they can wrap it in banana leaves more easily without taking up too much space. There are two types ofopor ayam: white gravy, commonly used in West Java, and yellow gravy, commonly used in Central Java. Both are sweet but yellowopor ayam tends to have curry spices in it.[6]
Thedendeng is sometimes put on a stick and eaten the same way as asatay (meat in a skewer). Thetelur 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 andgizzard in chili and coconut gravy (suggested to use cow livers rather than chicken to avoid the smell),sambal of shredded red chili and sautéedtempeh and sautéed string beans is served regularly, a spoon-full of each circling the steamed rice.[5]
InJava, nasi bogana is typically served on 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 booth where people can choose their side dishes and sauces. Most people prefer nasi bogana to be eaten withkerupuk (Indonesian flour crackers) oremping (crushed bean crackers frommelinjo), and as a result, it becomes a part of the side dish. Some people like additional sauces likekecap manis (sweet soybean sauce) andsambal terasi (fish and shrimp chili sauce). The drink that they have while having this dish is most of the time hot or icedblack tea.[2]
Nasi bogana contains significant amounts ofprotein andcarbohydrates from the meat and rice,[1] in addition to a lot of fat and oil obtained from the coconut and palm oils used in the side dishes. Almost all of the side dishes are fried.[citation needed]
The dish ranges from 1000 to 1600 calories per serving. It is comparable tofast food.[5]
