Nasi Jenggo Invented by Famous Balinese Chef

DENPASAR

Many people unfamiliar to the founder of Nasi Jenggo namely mixed-rice wrapped in banana leaf with small portion, which is usually available at night around Denpasar city, is Henry Alexie Bloem, a famous chef in Paradise Island who currently occupy the President of Asociacion de Restauradores Gastronomicos de Las Americas (AREGALA) Indonesia.

He was born from a family of suckling pig sellers, and never crossed his mind to work as a cook. In 1995, Henry began to bother about to make a change in his life.

Henry began to develop his cooking talent that he has been owned since early childhood because his mother used to blend the spice together for suckling pigs.

Some famous restaurants like Guling Rebo and Lodera are belonged by his mother’s sibling. Another sibling of his mother called Men Jengki also sell rice with suckling pigs in Sanglah market.

His mother herself has been sold the rice with suckling pigs since 1972. The kind of rice sold to Benoa Harbor for tank drivers and stevedores.

Wake up at 01.00 pm in the morning, Henry was accustomed to seeing her mother was busy making rice with suckling pigs wrapped with paper. With a side dish of a pig weighing 15 kilogram, he was able to get 150 packs nasi jenggo.

He told that his father loved to watch cowboy movies. The players called Jenggo. As a kid, Henry’s father frequently sung him Jenggo’s song. Since it was often heard by the neighbors, they thought Henry was named Jenggo.

Since then he called Jenggo. Since his mother was called Men Jenggo, then the rice named jenggo likewise. That’s the pioneer name of nasi jenggo that lately known as Balinese food.

At the beginning, it started from suckling pig with rice. However, as the time passed, his mother was frequently ill. After being asked to “clairvoyant”, she asked to do spiritual work.

In 1983, his mother ceased selling the rice. However, because of her skill to blend the Balinese spice, she still asked to do the rice ordered for hotels.

In 1984, in Kumbasari Market, Denpasar emerged nasi jenggo developed by others with white rice, noodles, be sisit or shredded chicken, and spicy sambal. Nasi jenggo started to be famous up to Suci terminal area and until the present day, it is the icon of Denpasar specialty food.

However, Henry said, no one knows what the actual history of nasi jenggo.

According to him, nasi jenggo is rice which is wrapped “super mini” or with small portion closely resemble nasi kucing in Yogyakarta, the only difference is nasi jenggo wrapped in banana leaves and it is super spicy.

There are nasi jenggo contains chicken or beef. Usually nasi jenggo rice contains little chicken or beef dishes, few noodles, little dry soybean cake, little serundeng or grated coconut pulp mixed sugar and fried, and quite a lot of hot spicy sauce.

Nasi jenggo is usually found on the outskirts of the city of Denpasar, like Sudirman, Gajah Mada, Sesetan streets and others.

To enjoy nasi jenggo, the price is relatively very cheap, a pack is 2.500 to 3.000 rupiah. And the most delicious of nasi jenggo is its sensation.

Filed under: Travel & Culture

Comments are closed.

1