Sego Panggang Yogyakarta
About Sego Panggang Yogyakarta
Sego Panggang, also known as Nasi Bakar, is a traditional dish originating from Yogyakarta, a city known for its rich cultural heritage and delicious culinary offerings. The name "Sego Panggang" translates to "Grilled Rice" and it features fragrant rice mixed with a variety of spices and proteins, wrapped in banana leaves and grilled to perfection. This cooking method, which imparts a smoky aroma, has been passed down through generations and continues to be a popular choice among locals and visitors alike. The city of Yogyakarta, steeped in history and tradition, adds a unique flavor to every dish it produces, making Sego Panggang a must-try when exploring Javanese cuisine.
Ingredients
- Rice - 2 cups
- Coconut Milk - 1 cup
- Chicken (shredded) - 200 grams
- Shallots - 4, sliced thinly
- Garlic - 3 cloves, minced
- Lemongrass - 2 stalks, smashed
- Bay Leaves - 2
- Turmeric powder - 1 teaspoon
- Chili - 2, sliced (optional)
- Salt - to taste
- Banana Leaves - for wrapping
- Toothpicks - for securing the wraps
Preparation
Preparing the Rice
Begin by washing the rice thoroughly and draining it. In a pot, combine the rice with coconut milk and water (use the same measurement as for regular rice cooking), then add lemongrass and bay leaves for flavoring. Cook the rice over medium heat until all the liquid is absorbed, and the rice is fragrant and tender.
Preparing the Chicken
While the rice is cooking, prepare the chicken. In a pan, sauté shallots and garlic until fragrant and golden. Add the shredded chicken, turmeric powder, and chili if desired. Stir well until the chicken is evenly coated with the spices. Season with salt to taste.
Cooking Process
Wrapping the Rice
Once the rice is done, discard the lemongrass and bay leaves. Take a sheet of banana leaf and place a portion of the rice in the center, followed by a generous amount of the cooked chicken. Wrap the banana leaf around the rice and secure it with toothpicks.
Grilling the Wrapped Rice
Preheat a grill or a griddle. Place the banana leaf-wrapped rice packages on the hot surface and grill each side for about 5–7 minutes until the leaves are charred, turning occasionally to ensure even cooking. This process imparts a unique smoky flavor to the rice.
Once done, remove the packages from the grill. Let them cool slightly before serving.
Enjoying Sego Panggang
Sego Panggang is best enjoyed while still warm, allowing the flavors to be at their peak. Unwrap the banana leaves to expose the fragrant rice and tender chicken. This dish pairs wonderfully with fresh vegetables or a side of sambal for those who enjoy an extra kick of spice. For the complete experience, consider enjoying this traditional Yogyakartan meal with your family or friends, accompanied by a refreshing drink like coconut water or traditional Javanese tea.