Ingredients with Measurements:
- 2 cups of rice
- 2 cups of water
- 1 cup of coconut milk
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 4 chicken thighs
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 tablespoon of vegetable oil
- 4 boiled eggs
- 1 cucumber, sliced
- 1 tomato, sliced
- 1 red onion, sliced
- 1 tablespoon of fried shallots
Special equipment needed:
- Rice cooker
- Frying pan
Step-by-step instructions:
1. Rinse the rice and put it in the rice cooker with water, coconut milk, salt, and vegetable oil. Cook until done.
2. Marinate the chicken thighs with turmeric powder, coriander powder, cumin powder, salt, and black pepper for 30 minutes.
3. Heat the vegetable oil in a frying pan and fry the chicken until golden brown and cooked through.
4. Slice the boiled eggs, cucumber, tomato, and red onion.
5. Serve the rice on a plate, top with the fried chicken, sliced boiled eggs, cucumber, tomato, and red onion.
6. Sprinkle with fried shallots.
- Time:
Preparation time: 40 minutes
- Cooking time: 30 minutes
Temperature:
- Rice cooker: medium heat
- Frying pan: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 600
- Fat: 25g
- Carbohydrates: 60g
- Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Coconut milk can be substituted with regular milk or cream.
Variations:
- Add chili sauce or sambal for a spicy kick.
- Use different types of meat, such as beef or fish.
Tips and tricks:
- Use freshly squeezed coconut milk for a richer flavor.
- Marinate the chicken overnight for a more flavorful dish.
- Use a non-stick frying pan to prevent the chicken from sticking.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve on a banana leaf for an authentic touch.
- Garnish with fresh herbs, such as cilantro or parsley.
Garnishes:
- Fried shallots
- Fresh herbs, such as cilantro or parsley
Pairings:
- Serve with a side of pickles or acar.
Suggested side dishes:
- Fried tempeh
- Sambal goreng ati (spicy liver)
Troubleshooting advice:
- If the rice is too dry, add more water or coconut milk.
- If the chicken is not cooked through, cook for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Nasi Bogana is a traditional Indonesian dish that originated from the island of Java.
Flavor profiles:
- Savory, slightly sweet, and aromatic.
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian