PAWON means Kitchen. So the chefs here came from inside the Keraton. Although some of the menus can be found easily in various restaurants around Cirebon, this place will give special touch to the dishes the way the royal family of Kacirebonan used to have. As indicated from its name, the special dishes offered here is Nasi Bogana. Nasi bogana is prepared by spreading a wide banana leaf 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 — opor ayam (white chicken curry), dendeng(shredded meat), fried chicken liver and gizzard in chili and coconut gravy, sambal of shredded red chili, telur pindang whole boiled eggs, serundeng (fried shredded spiced coconut with peanuts), sautéed tempeh or sautéed string beans — are decoratively placed. All ingredients are then wrapped and closed with the outer banana leaf that is placed over the rice. Plastic strings are used to tighten the pack together. It is put in a steamer to keep it warm and is ready to eat at any time. In Java, nasi bogana is often used in special occasions, such as weddings and anniversaries, but is most commonly found in family gatherings and social gatherings (arisan). At weddings, nasi bogana usually has its own booth where people can choose their own side dishes and sauces. Most people prefer nasi bogana to be eaten with kerupuk (Indonesian flour crackers) or emping (crushed bean crackers from melinjo), and as a result it becomes a part of the side dish. Some people like additional sauce like Kecap manis (sweet soybean sauce) and sambal terasi (fish and shrimp chili sauce).

9 Jan 2018