Recipe Bogana Rice

Bogana Rice is a traditional dish from Tegal, Central Java, Indonesia. It is a fragrant and flavorful rice dish often served during special occasions. This recipe combines aromatic spices, coconut milk, and a medley of accompaniments to create a delicious and satisfying meal.

Ingredients

For the Rice:

• 2 cups of jasmine rice
• 1 cup of coconut milk
• 2 cups of water
• 2 kaffir lime leaves
• 1 lemongrass stalk, bruised
• 2 bay leaves
• 1 teaspoon of salt

For the Chicken Stew (Ayam Opor):

• 500 grams of chicken, cut into pieces
• 1 can (400 ml) of coconut milk
• 2 kaffir lime leaves
• 2 bay leaves
• 1 lemongrass stalk, bruised
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 2 tablespoons of vegetable oil

Spice Paste for Chicken Stew:

• 6 shallots
• 4 cloves of garlic
• 2 candlenuts
• 1 teaspoon of coriander seeds
• 1 teaspoon of turmeric powder
• 1 teaspoon of ginger, minced
• 1 teaspoon of galangal, minced

For the Sambal Goreng Tempe (Fried Tempeh in Spicy Sauce):

• 200 grams of tempeh, diced and fried until golden brown
• 2 red chilies, chopped
• 4 shallots, sliced
• 2 cloves of garlic, minced
• 1 tablespoon of palm sugar
• 1 tablespoon of tamarind paste
• 1 teaspoon of salt
• 1 teaspoon of shrimp paste (optional)
• 2 tablespoons of vegetable oil

For Garnishing:

• Fried shallots
• Fresh cucumber slices
• Boiled eggs, halved

Instructions

Preparing the Rice:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a pot, combine the rice, coconut milk, water, kaffir lime leaves, lemongrass, bay leaves, and salt.
3. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
4. Remove from heat and let it sit for 10 minutes before fluffing with a fork.

Preparing the Chicken Stew (Ayam Opor):

1. Blend all the spice paste ingredients into a smooth paste.
2. Heat the oil in a large pan over medium heat. Add the spice paste and sauté until fragrant.
3. Add the chicken pieces and cook until they are browned.
4. Pour in the coconut milk, add the kaffir lime leaves, bay leaves, lemongrass, salt, and sugar.
5. Simmer on low heat for 30-40 minutes until the chicken is tender and the sauce thickens.

Preparing the Sambal Goreng Tempe:

1. Heat the oil in a pan over medium heat. Add the shallots, garlic, and red chilies. Sauté until fragrant.
2. Add the palm sugar, tamarind paste, salt, and shrimp paste. Cook until the sugar dissolves.
3. Add the fried tempeh and stir until the tempeh is well coated with the sauce.

Serving:

1. Place a generous portion of coconut rice on a plate.
2. Add a few pieces of chicken along with some of the opor sauce.
3. Serve with a side of Sambal Goreng Tempe.
4. Garnish with fried shallots, cucumber slices, and boiled egg halves.

Tips and Variations

• Substitutions: You can replace chicken with tofu or jackfruit for a vegetarian version.
• Spice Level: Adjust the number of chilies in the Sambal Goreng Tempe to suit your spice tolerance.
• Additional Veggies: Add blanched green beans or sautéed spinach for extra vegetables.
• Advanced Preparation: The chicken stew and sambal goreng tempe can be made a day ahead to allow the flavors to develop even more.

Nutritional Information

Approximate values per serving (serves 4):

• Calories: 650 kcal
• Protein: 30 grams
• Carbohydrates: 70 grams
• Fat: 30 grams
• Fiber: 6 grams

Conclusion

Bogana Rice is a testament to the rich culinary heritage of Indonesia. Its harmonious blend of fragrant rice, tender chicken, and spicy tempeh makes it a dish that pleases the palate and provides a wholesome, satisfying meal. Whether you're cooking for a special occasion or simply want to explore new flavors, Bogana Rice is sure to impress. Enjoy this delightful Indonesian delicacy with your loved ones!