📝 About This Recipe
Hailing from the coastal city of Tegal in Central Java, Nasi Bogana is a celebratory feast wrapped in a sun-dried banana leaf. This dish features savory coconut rice surrounded by a constellation of flavorful side dishes including spicy liver, tender shredded chicken, and sweet-savory tempeh. Opening the leaf releases a cloud of aromatic steam, revealing a complete, colorful Indonesian banquet in a single, portable package.
🥗 Ingredients
Aromatic Coconut Rice
- 3 cups Jasmine rice (washed and drained)
- 450 ml Coconut milk (thick, fresh preferred)
- 3 pieces Salam leaves (Indonesian bay leaves)
- 2 stalks Lemongrass (bruised and knotted)
- 1 teaspoon Salt
Opor Ayam (Shredded Chicken)
- 500 grams Chicken breast (boiled and shredded)
- 200 ml Coconut milk
- 4 cloves Garlic (minced)
- 1 teaspoon Coriander powder
Sambal Goreng Ati (Spicy Liver & Potatoes)
- 250 grams Beef liver (boiled and diced small)
- 2 medium Potatoes (diced and fried until golden)
- 2 tablespoons Red chili paste (adjust to heat preference)
- 10 pieces Petai beans (optional, sliced)
Tempeh Oreks (Sweet Soy Tempeh)
- 200 grams Tempeh (cut into small matchsticks and fried)
- 3 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 5 pieces Shallots (thinly sliced)
Assembly and Garnish
- 6 large pieces Banana leaves (softened over a flame)
- 3 pieces Hard-boiled eggs (halved)
- 4 tablespoons Fried shallots (for garnish)
👨🍳 Instructions
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1
Prepare the rice: Combine rice, coconut milk, salam leaves, lemongrass, and salt in a rice cooker. Cook until fluffy and let it sit for 10 minutes before fluffing.
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2
For the Opor Ayam: Sauté garlic and coriander until fragrant. Add the shredded chicken and coconut milk. Simmer on low heat until the liquid has completely evaporated and the chicken is infused with flavor.
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3
For the Sambal Goreng Ati: Sauté the chili paste in oil until the oil separates. Add the diced liver, fried potatoes, and petai beans. Season with salt and a pinch of sugar, tossing until well coated.
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4
For the Tempeh Orek: Sauté sliced shallots until golden. Add the fried tempeh matchsticks and pour in the Kecap Manis. Stir constantly on medium heat until the sauce caramelizes and sticks to the tempeh.
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5
Prepare the banana leaves by wiping them clean and quickly passing them over an open gas flame until they turn bright green and become pliable.
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6
Lay two layers of banana leaf on a flat surface (one vertical, one horizontal) to prevent leaking.
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7
Place a generous mound of the aromatic coconut rice (about 1.5 cups) in the center of the leaf.
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8
Arrange small portions of the Opor Ayam, Sambal Goreng Ati, and Tempeh Orek in neat piles around the rice.
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9
Place half a hard-boiled egg on top and sprinkle generously with fried shallots.
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10
Fold the sides of the banana leaf over the rice, then fold the top and bottom ends inward. Secure the parcel with a toothpick or staple.
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11
Optional but recommended: Steam the assembled parcels for 10-15 minutes to allow the banana leaf aroma to penetrate the rice.
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12
Serve warm, allowing each guest to unwrap their own fragrant gift.
💡 Chef's Tips
Always soften the banana leaves over heat; otherwise, they will crack when you try to fold the parcel. For the most authentic flavor, ensure the side dishes are cooked 'dry' so they don't make the rice soggy inside the leaf. If you can't find salam leaves, a mixture of bay leaf and a touch of cinnamon can act as a substitute. Make the side dishes a day in advance to allow flavors to deepen; simply reheat before assembling. Use high-quality Kecap Manis (like ABC or Bango brand) for the most authentic sweet-savory profile.
🍽️ Serving Suggestions
Serve with a side of crunchy Prawn Crackers (Krupuk Udang) for texture. Pair with a glass of iced Jasmine Tea or 'Es Teh Manis' to balance the spices. Add a dollop of Sambal Terasi (shrimp paste chili) on the side for those who want extra heat. Fresh cucumber slices and Thai basil leaves make a refreshing raw garnish (Lalapan). Serve as a 'Nasi Kotak' style lunch for picnics or gatherings.