Sego Gandul/Nasi Gandul

Thursday, August 21, 2008

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Sego Gandul or Nasi Gandul, literally means hanging rice...but do not expect that you will find the way it means by words. It is a traditional meal from Pati, Central Java. Somebody told me that because it is served with a piece of banana leaf lining the plate, it does not touch the plate, that's why they call it "Gandul", whereas "sego/nasi" means rice.
I was born in Pati, but I confess I had never made this meal before until the other day when I saw Titi and Ayin made and posted it on their blogs.
A year ago, my sister sent me the recipe through email and last week I went through my old inbox to find that particular message with the recipe in it, and I was happy to find it was still there. My sis got the recipe from a lady that lives in Pati, so I trust it is a genuine recipe.

Ingredients:
- 800gr of beef meat with a little fat (I do not like it too much fat)
- 4cloves of small red onion
- 8cloves of garlic
- 5 candle nuts
- 4cm of ginger
- 1tsp of shrimp paste
- 2tsp of ground coriander
- 1tsp of ground white pepper
- 1tsp of ground cummin
- 1tsp of ground kencur
- 4cm of galangal
- 4 lime leaves
- 1 cinnamon stick
- 10 of blanched chili paddy
- salt
- sweet soy sauce
- 1Tbsp of palm sugar
- 1/2 can of coconut milk
- oil for saute

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Side dish:
- fried onion
- fried tempeh
- shrimp crackers (I did not serve it this time)

Directions:
Boil the beef with water until tender, keep the broth a side for later use, and cut the beef into small cubes. Crush onion, garlic, candle nuts, ginger and shrimp paste in a blender until smooth. Saute it with a little bit of oil for 2minutes. Add coriander, pepper, cummin, kencur, galangal and lime leaves and stir it well. Add the meat and stir it. Add blanched chili, cinnamon stick, salt, sweet soy sauce, broth and palm sugar. Cook and stir until boiling. Continue to cook for another 10-15min, until all the seasoning immersed. Discard the cinnamon stick and then add coconut milk. Cook until boiling again and turn off the stove.
To serve, line a plate with a piece of banana leaf. Place a scoop of warm steam rice and then pour Gandul over. Sprinkle some fried onion and add some fried tempeh at side. Originally instead of spoon, they used "suru"-a small long piece of banana leaf to eat (see the first picture).

10 comments:

A.G said...

woo ono kayu manis and jinten and dong jeruk jg toh...wah nek iki komplit bin tambah sedep kiy.. suk kpn-2 tak gæ meneh soale cah-2 do doyan ;)

deeTha said...

wes ndelok akhire.....
tak conto yo....
tapi sebelumnya, aku pesen sak piring, lawuhe otak, kecape sitik, kuahe akeh...
okye? hihihi

Judith said...

Wah nyammi tenan kiy sego gundul-e .. apa harus pake daging Lid? nek aku kok seneng pake sayur samel goreng papaya wae, trus pake ayam ...*heh? bener nggak Lid, opo sesuai selera? ..

Ratna said...

Wah asyik juga ada resep Sego Nggandul. Kebetulan lagi di Columbus Ohio, buku-buku resep tak tinggal neng Indo. Bravo !

Ratna

(sedang bantu-bantu anak nduwe bayek ning kene)

Lidia Sianturi said...

@Ayin: silakan Yin, resep asli loh..

@Deetha: yo monggo..weh..ning kene ra ono sing dodol otak..otake wis kanggo kabeh soale...hehee..

@Judith: lah ya asline pake daging, nek ga pake daging jenenge dudu gandul..tp ya monggo kerso, nek mau pake ayam+sayur ya boleh2 aja..tp mungkin rodo aneh wae..

@Ratna: maturnuwun sdh mampir...wah ada di Columbus toh? aku punya teman dsana namanya Helen..

Mochachocolata Rita said...

wahhh kangen banget sego gandul cedhak telogorejo

biasane aku pesen otak mbek lidah and lidah ahahaha...bawang gorenge seng akeh, dipangan karo krupuk udang

deettt...nambah yukkkk

Elsye said...

perasaan aku yo liat nasi gandul ditempat ayin opo yo ? keliatan nendang bagett Lid

Lidia Sianturi said...

@Rita: wis pernah nyoba sing di Pati asli rung Rit? pastinya lebih wendanggg loh..aku sendiri ga doyan lidah...geliiii...

@Elsye: tul..di Ayin n di Titi udah muncul duluan..aku kepengin, makanya aku bikin jg...hehehe..

kemeM said...

Halow2 saya juga penggemar nasi gandul kebetulan saya juga nemu satu deket Kampus Universitas Sahid, tempatnya baru buka awal 2008an kata yg punya, asli pati katanya karena 17 macam bumbu yg dipake. foto2nya liat aja dihttp://www.facebook.com/album.php?aid=59837&l=f8a17&id=551428980, kebetulan waktu saya dateng langsung saya foto2 dan nyobain.

thankiyuu sekian infonnyaa..

Cafelova said...

sori tapi asal namane sego gandul gara2 segone di atas daun pisang. tapi zaman dulu org jualan nasi gandul pakai gandulan (ga reti meh nyebut apa). skrg kan di tiap tempat jualan gandul (e.g. Pak Bakri, Pak Meled, Pak Sadri) ada alate. zaman dulu dudoh, lawuh, sego di gandul kabeh.

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