Sego Abang Jirak (Red Rice of Jirak)

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2.3 ( 3 Voter(s) )

A. Overview

Sego Abang literally means red rice. Such kind of rice is an agricultural product of rain-fed rice field. In Gunungkidul, a rocky area with little rainfall, only rain-fed rice plant can grow. Some kinds of rain-fed rice plant produce red rice that has a unique taste, is not mushy and savors piquant.

Nowadays red rice is available in the market. Red rice’s feature is not only its unique color, but also the nutrition. The red rice to be made Sego Abang must be selected carefully. The whole process uses certain methods of rice plant cropping, husk-removing, and serving on dining-table. The rice-cropping is deliberately done sheet by sheet while the rice-plant stems are cut off using a hand-held blade.

The crops are then pounded, the amount depends on how much red-rice is needed. Red-rice must be cooked using a clay hearth and firewood. The rice has to be boiled first with little water before steamed using a cone-shaped bamboo basket (kukusan). This cooking-method makes the rice tastes piquant and soft, but not mushy.

Unlike white-rice that takes only half an hour to cook, red-rice will be ready to be served after being cooked for 45 minutes. The dish that should also be dished out on the table with Sego Abang is sayur lombok ijo (green pepper soup). The soup is made of coconut oil, green pepper, and tempe (soybean cake). The tempe should be of the special kind. It should be made through the traditional method and covered with banana leaf or teak-tree leaf.

The coconut-oil sauce combined with ingredients such as red onion, garlic, ginger, and candlenut presents a piquant and spicy taste. Customers who want spicier soup can order sambel terasi (hot souce with shrimp paste) or sambel bawang (hot sauce with onion). Beside sayur lombok ijo, there are also other dishes to accompany the Sego Abang such as fried beef-steak, fried cow tripe, fried wader fish, and urap trancam (raw vegetables combined with grated coconut).

B. Features

Sego Abang and sayur lombok are nutritous local cuisine. The nutrition comes from the quality of the rice, the cooking and serving method. Red rice has been known to contain more protein than the white one, whose carbohydrate is the dominant content.

Moreover, red rice is produced in unirigated lands that do not employ chemical fertilizer or pesticide. If you consume organic food, Sego Abang can surely be your first choice. Sego Abang is also good for those in diet program. Sego Abang does not make you fat since it contains much protein. You can be full without worrying about swelling up.

C. Location

Sego Abang and sayur lombok ijo can be found in Jirak Village, Semanu District, Gunungkidul Regency, Yogyakarta, Indonesia.

D. Price

A portion of Sego Abang is priced at Rp 2.000 and the sayur lombok ijo is Rp 3.000. While other dishes’ prices vary. Each portion of beef-steak is Rp 40.000, fried cow tripe is Rp 20.000, fried wader fish is Rp 15.000, and urap trancam is Rp 2.000.

Text: Adi Tri Pramono
Photo(s): Collection of Jogjatrip.com
Translation: Reza Daffi
(Primary data and various sources)

Read : 3418 time(s).

If you are from outside Yogyakarta and want to visit this place by travel agency services,
please contact:

Maharatu Tour and Travel

Jl. Sisingamangaraja No. 27 Yogyakarta.
Telp. +62 274 8373005. Fax. +62 274 379250
Email : maharatu@maharatu.com -maharatu257@yahoo.com
Website : www.maharatu.com

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