Nasi bogana

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Nasi Bogana
Nasibogana.JPG
Nasi Bogana wrapped inside banana leaf
Type Main course
Place of origin
Indonesia
Region or state
Tegal, Central Java
Creator(s) Javanese cuisine
Serving temperature
Hot or room temperature
Main ingredients
Rice with various side dishes wrapped inside banana leaf
Cookbook:Nasi Bogana  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 a variety of side dishes.(Winneke 2009)[1]

This rice dish is a type of Nasi Rames or Nasi Campur, which are terms used for dishes that have rice and a variety of side dishes.(Apriadji 2007, p. 7-11)[2]

Nasi Bogana is very popular in Indonesia and is sold all over the streets of Jakarta, the capital city of Indonesia, for 12.000 to 20.000 Rupiah each. It is sold in almost all Sundanese or Javanese restaurants and sometimes in Warungs or Wartegs, a traditional outdoor restaurant or café.(Witton, 2003) [3] It is also considered a convenient dish as it is wrapped in banana leaves and is usually ready to bring and eat anytime. It is also considered as a type of fast food where it is brought to workplaces to eat.(Erwin 2007, p. 82-86)[4]

Preparation[edit]

Nasi Bogana is prepared by spreading a wide banana leaf on a plate, 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, pindang whole boiled eggs, serundeng (fried shredded spiced coconut with peanuts), sautéed tempeh and sautéed string beans are put in a decorative manner. All ingredients are then wrapped and closed with the outer banana leaf that is placed over the rice. Plastic strings are then used to tighten the pack together. It is consequently put in a steamer to keep its temperature warm and is ready to pick up and eat at anytime.[5]


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

Preparation of side dishes[edit]

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 tend to have curry spices in it.[6] The Dendeng is sometimes put in a stick and eaten the same way as a satay(meat skewer). The Pindang Boiled eggs is 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.[5]

Tradition and culture[edit]

In Java, Nasi Bogana is often used in special occasions such as Weddings, Anniversaries, but is most commonly found in family gatherings and social gatherings (Arisan). In weddings, Nasi Bogana usually has its own booth where people can choose their own side dishes and add different 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 also like additional sauce like Kecap Manis(Sweet Soy Bean 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.[2]

Nutrition[edit]

Nasi Bogana contains amounts of protein and carbohydrates from the meat and rice(Winneke 2009), but also contains a lot of fat and oil since it uses a lot of coconut and palm oil in the preparation of the side dishes. Almost all of the side dishes are prepared by frying. The dish ranges from 1000-1600 calories per serving. It is comparable with fast food.[5]

Other Types of Nasi Uduk or Nasi Rames[edit]

(Habsari 2007, p. 14-20)[7]

References[edit]

  1. ^ Winneke, Odilia. "detikFood: Nasi Bogana." Nasi Bogana, Sedap dan Komplet. 19 MAY 2009. Detikcom, Web. 24 Jan 2010. <http://food.detik.com/read/2009/05/19/112554/1133803/294/nasi-bogana-sedap-dan-komplet>.
  2. ^ a b Apriadji, Wied. Healthy Tumpeng - Hidangan Tumpeng. 1. Jakarta: Gramedia Pustaka Utama, 2001. 7-11. Print.<http://books.google.com/books?id=kjsc9dAUnZUC&source=gbs_navlinks_s>. ISBN 979-22-3410-1
  3. ^ Witton, Patrick, and Mark Elliott. Indonesia. 7 illustrated. 1. Lonely Planet Publications, 2003. 106-112. Print.<http://books.google.com/books?id=dmDYLxcPDPoC&source=gbs_navlinks_s>. ISBN 1-74059-154-2
  4. ^ Erwin, Lilly. 100 PTM: Makanan Khas Daerah. Jakarta Selatan: Gramedia Pustaka Utama, 2007. 81-86. Print.<http://books.google.com/books?id=LIrFeMpsX24C&source=gbs_navlinks_s>. ISBN 979-22-3837-9
  5. ^ a b c "Resep NASI BEGANA." 15 OCT 2007. ERESEP.COM, Web. 24 Jan 2010. <http://www.eresep.com/1763/4/resep-masakan-NASI-BEGANA-recipes/>
  6. ^ Nasi Bogana Nasi Kentjana Online
  7. ^ Habsari, Rinto. Info boga Jakarta. Jakarta Selatan: Gramedia Pustaka Utama, 2007. Print.<http://books.google.com/books?id=zAQMZo8POkEC&source=gbs_navlinks_s> ISBN 979-22-2860-8

See also[edit]