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Indonesian rice dish From Wikipedia, the free encyclopedia
Nasi kucing (Indonesian: [ˈnasi ˈkutʃɪŋ]), also known as sěgå kucing (Javanese: ꦱꦼꦒꦏꦸꦕꦶꦁ)[1] and often translated as "cat rice"[2] or "cat's rice", is an Indonesian rice dish that originated in Central Java, primarily in the Yogyakarta, Semarang, and Surakarta areas but has since spread throughout the country. It consists of a small portion of rice with toppings, usually sambal, dried fish, and tempeh, wrapped in banana leaves.
Course | Main course |
---|---|
Place of origin | Indonesia |
Region or state | Yogyakarta, Central Java |
Serving temperature | Hot or room temperature |
Main ingredients | Rice in small portion with various side dishes wrapped inside banana leaf |
100 calories kcal | |
The term nasi kucing, literally meaning "cat rice" or "cat's rice", is derived from its portion size; it is similar in size to what the Javanese would serve to a pet cat, hence the name.[3]
Nasi kucing originated in the Yogyakarta, Semarang, and Surakarta areas,[4] but has since spread to Jakarta,[1] other parts of the country, and as far as Mecca, sold by Indonesian workers during the hajj.[4]
Nasi kucing consists of a small, fist-sized portion of rice along with toppings. Common toppings include sambal, dried fish, and tempeh.[3] Other ingredients can include egg, chicken, and cucumber.[4] It is served ready-made, wrapped in a banana leaf, which is further wrapped in paper.[3]
A variation of nasi kucing, sega macan (English: tiger's rice) is three times the size of a regular portion of nasi kucing. It is served with roasted rice, dried fish, and vegetables. Like nasi kucing, sega macan is served wrapped in a banana leaf and paper.[5]
Nasi kucing is often sold at a low price (sometimes as low as Rp 1,000 for nasi kucing[6] and Rp 4,000 for sega macan[5]) at small, road-side food stalls called angkringan, which are frequented by working-class people, or wong cilik, including pedicab and taxi drivers, students, and street musicians.[7] This has led to angkringan being considered the "lowest class of eatery".[6]
The owners of the angkringan themselves often come from lower socio-economic classes, may have few or no marketable skills, or originate from remote villages.[8] In order to open their stalls, they borrow money from a patron, called a juragan; that amount can be up to Rp 900,000.[9] From the daily net profits of Rp 15,000 – Rp 25,000,[10] the seller repays the patron until the debt is repaid and the seller is able to operate independently.[11]
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