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=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)

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). It is also considered a convenient dish as it is wrapped in banana leaves and is usually ready to bring and eat anytime.(Erwin 2007, p. 82-86)

This rice dish is a type of Nasi Rames or Nasi Campur, which is the term used for dishes that has rice and a variety of side dishes.(Apriadji 2007, p. 7-11)

=Preparation=

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, White Chicken Curry(Opor Ayam), Shredded meat(Dendeng), Fried Chicken Liver and Gizzard in Chili and Coconut Gravy, Sambal of Shredded Red Chili, "'Pindang'" Whole Boiled Eggs, Fried Shredded Spiced Coconut with Peanuts([Serundeng]), Sautéed Tempeh and Sautéed String Beans are put in a decorative manner. Everything is then wrapped and closed with the outer banana leaf that held the rice. Plastic strings are then used to tighten the pack. It is then put in a steamer to keep its temperature warm. It is ready to pick up and eat at anytime.("Resep NASI BEGANA" 2007)

=Tradition and Culture=

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). Most people prefer Nasi Bogana to be eaten with Kerupuk(Indonesian Crackers) or Emping. (Apriadji 2001 p. 8)

=Nutrition Facts=

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 cooking of the side dishes. Almost all of the side dishes are prepared by frying. The dish ranges from 1000-1600 calories per serving.("Resep NASI BEGANA" 2007)

=Other Types of Nasi Uduk or Nasi Rames=

(Habsari 2007, p.14-20)
 * Nasi Megono
 * Nasi Langgi
 * Nasi Kapau
 * Nasi Liwet
 * Nasi Kuning
 * Nasi Campur Bali
 * Nasi Krawu
 * Nasi Lemak
 * Nasi Gudeg
 * Nasi Jamblang
 * Nasi Kebuli
 * Nasi Madura
 * Nasi Padang
 * Nasi Pecel
 * Nasi Timbel
 * Nasi Ulam
 * Nasi Uduk

=References=


 * Apriadji, Wied. Healthy Tumpeng - Hidangan Tumpeng. 1. Jakarta: Gramedia Pustaka Utama, 2001. 7-11. Print.. ISBN 9792234101


 * Erwin, Lilly. 100 PTM: Makanan Khas Daerah. Jakarta Selatan: Gramedia Pustaka Utama, 2007. 81-86. Print.. ISBN 9792238379


 * Habsari, Rinto. Info boga Jakarta. Jakarta Selatan: Gramedia Pustaka Utama, 2007. Print. ISBN 9792228608


 * "Resep NASI BEGANA." 15 OCT 2007. ERESEP.COM, Web. 24 Jan 2010. 


 * Winneke, Odilia. "detikFood: Nasi Bogana." Nasi Bogana, Sedap dan Komplet. 19 MAY 2009. Detikcom, Web. 24 Jan 2010. .


 * Witton, Patrick, and Mark Elliott. Indonesia. 7 illustrated. 1. Lonely Planet Publications, 2003. 106-112. Print.. ISBN 1740591542

=See also=


 * Cuisine of Indonesia
 * List of Indonesian cuisine
 * Javanese cuisine
 * Tegal
 * Jawa Tengah
 * Nasi Campur
 * Nasi lemak