Resep Lengkap Nasi Bancakan ada cerita apa dibalik pembuatannya?

Hi, Salam Rahayu friends, meet again with Bok Midut, if anyone gives birth, then celebrates the anniversary, recovers from illness or events that celebrate the simple gratitude in my village, usually we will cook like this and arrange it like this, then it will be prayed and eaten together, we call it as Bancaan, sometimes Brokohan, if for those who give birth, let's just make one complete package in one video, the usual menus we cook in Bancaan or Brokohan, let's just call it Bancaan rice, these are all the ingredients and spices, boiled eggs, 11 eggs, 1 tablespoon of salt and 1 piece of lime, first we boil the water first, then we add the salt, then we add the lime, if there is none, it can be replaced with vinegar. The function of salt is to make it so that later when the egg is peeled, it is not difficult, so the skin can be easily removed. After we add the salt and the lime juice, the lime juice and the water has boiled, reduce the heat first, then we add the eggs, stir a little, so that later the yolk of the egg is placed in the middle when it is cooked. There is one fruit that has cracked from the start, when boiled, it will usually come out, it's okay, boil for 10 minutes, then remove it, then pour it with running water, cold water, you can peel it right away or wait until it's cold, if you want it to be more abdol, you can soak it in ice water, I pour it with running water, then we peel it, it's easy to peel it like this, this is the first menu, the eggs are ready, the second menu is botok, the ingredients are 100 grams of bay leaves, 100 grams of tempeh, 200 grams of pare, 5 tablespoons of shrimp paste, and this is 5 stalks of scallions, then later we add 100 grams of chili, 2 tomatoes, 5 cloves of garlic, 5 cloves of shallots, 3 cloves of galangal, and 3 bay leaves, we will grind all the ingredients roughly, but before that, let's cut the pare first, I cut it with a thin cookware knife, one set contains a lot and is sharp and has a good taste, well, let's throw away the contents first, then we cut it like this, after that we will squeeze it with salt, add 1 teaspoon of salt, squeeze it to make it softer and less bitter, after it softens, then wash it, then drain it, after that we grind all the spices, I use the mitosiba BL100 food processor, it's really sharp, it's smooth for a while, like this, well, let's cut the green chilies, leeks and tempeh, let's just cut it thinly, then we combine all the ingredients, then add the spices, add the grated coconut, add 1 teaspoon of broth powder, 1 teaspoon of salt, 1 teaspoon of MSG, and 1 teaspoon of sugar, after that, knead it, mix it evenly, after it is mixed evenly, don't forget to try it, if it tastes okay, then we wrap it, take 2 sheets of leaves, arrange it like this, then take the tempeh dough and we wrap it, we put it like this, lock it, then the top is cut so that it is neat and beautiful, like this, after that, steam for 30 minutes while we prepare the next menu, which is the steam, half a grated coconut, 100 grams of chili, this is the grated coconut, then garlic, shallots, kaffir lime leaves, shrimp paste, now we grind all the ingredients first, kaffir lime leaves, there are a lot of kaffir lime leaves, 9 sheets of kaffir lime leaves, 5 cloves of garlic, 5 cloves of shallots, and 100 grams of mixed chili, and 1 clove of garlic, we put it in the Mitosiba BL100 food processor so that it will grind faster and smoother, 1 teaspoon of salt, 1 teaspoon of MSG, 2 teaspoons of stock powder, and 2 pinches of brown sugar, and 1 teaspoon of shrimp paste, 1 area of ​​the finger is sour without seeds, close and smooth, then pour half of the grated coconut, stir until smooth, then prepare the leaves, wide and large, arrange two layers, then wrap it like this, lock it with a needle so that it doesn't spill out, after that we steam for 30 minutes, I steam it together with the bottle using slow-walk Presto from Steenkookware, it's faster to cook and practical, 30 minutes later, the bottle and the shrimp paste are cooked, we will prepare the vegetables, boil the water, add 1 teaspoon of salt, stir, after the water boils, we add the vegetables, the function is so that later the vegetables remain green after cooked, so boil it with boiling water and salt and don't cover it, stir it, boil it until it is cooked or according to taste, then remove it, likewise with the shrimp paste, after the water boils, add the shrimp paste, the water that has been added with salt, and don't cover it, boil it, don't cover it until it is cooked according to taste, about 5 minutes, after that , remove it and drain it, especially for bean sprouts, just dip it, then immediately remove it so that it is about 5 seconds into the hot water, remove it, now this is the already-cooked shrimp paste, we mix it with the vegetables that we have boiled and drained, we mix it, we stir it, if the shrimp paste is not finished, it can be stored if it is going to last in the pan or fried or steamed before the sun sets. Now it's ready, now we go to the last menu, 200 grams of salted fish and 100 grams of flour, the flour can be replaced with rice flour, the salted fish has been washed clean, I put it into the flour, piece by piece like this, it can be fried directly, but if it is fried directly, the flour will usually dirty the oil, so that it is thicker and does not dirty the oil, I will pour it first after dipping it like this, we dip it evenly with flour like this, then pour it with water, after that, lift it directly and we wrap it again with flour, I don't add any spices to the flour because the salted fish is already salty, we wrap it one by one, the function is to make the flour thicker and also so that when fried it will not dirty the oil while stirring, while we prepare the stove, we heat the oil, after that we fry it like this, fry it until the color turns brownish yellow or according to taste, usually the drier it is, the better it is, now after it starts to turn yellow like this, it's ready to be lifted and cooked, now we're going to make a bancaan tumpeng, take the hot rice, put it in a container that has been covered with leaves while pressing it and shaping it into a ball like this, this is how to make a practical mini tumpeng, take a leaf shaped like this, about the width of the base of the rice ball that we have formed earlier, we put the rice into the hole or the triangle of the leaf while pressing it, we cut the edges so that when it is poured or laid, it is not difficult, like this, after that, flatten the triangle like this, we can also give a hole to cover it, we form a triangle like this, we lock it for the cover of the end of the tumpeng, like this, we form a circle, then we put it on top, if you want to use the top cover, after that, give a leaf base around the tumpeng or the rice, then put the menu, this is Urap, in addition to making it more beautiful, so that it doesn't stick to the rice, so it's not easy to empty it, if it's not directly consumed, this is the botok, the second menu, Urap first, then botok, so that it doesn't close, we cut the ends of the leaves first, after that we put it aside with Urap, usually, cut the triangle at the end like this, then we put the eggs, the eggs are usually at least one, yes, I have 76, yes, I adjust it to the number of my children, after that, this is the salted fish, so this is the usual menu, we cook or Bancaan menu for gratitude or words of gratitude, expressions of gratitude, yes, for events in life, such as the birth of a child, recovering from illness, returning from the hospital or celebrating the birthday, yes, later, usually , after praying, each person will get a blessing, yes, so wrapped in leaves, all parts of the Bancaan are included, rice, Urap, botok, fried salted fish and eggs like this, this is really good, can you imagine everything in Ma'am, yes, wow, mantul-tul-tul, friends, that's the recipe this time, the complete Bancaan rice menu, which is usually a tradition of life in my village, Central Java and its surroundings, how about in the village, friends, are you the same? See you again in another culinary recipe Greetings, Indonesian culinary, Endes Surendes Manus deep within here we go but somehow i'm caught in the middle is this the end before we've even begun should i work against the flow a drop in the ocean so endless reaching for our moments miles above i just need one