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Nasi Goreng
Author: Dijck Stephanie v. (06/04/95)
Nasi Goreng

Nasi Goreng is an Indonesian dish.
It is so common, that every household has its own recipe.
In The Netherlands, it is a very popular dish. As Nasi is
quite 'basic', you should serve some side dishes, like
sweet-and-sour vegetables, sate with peanutbutter-sauce,
babi pangang (grilled bacon in a sweet-and-sour tomato
sauce) etc.
The Dutch prefer their nasi with a fried egg on top,
together with pickles and some krupuk (prawn crackers).

Enjoy! And don't forget to experiment with the
following basic recipe....

Ingredients (4 eaters)
- cooked rice for 4 (not sticky rice)
- chicken breast (boneless) or fillet of pork for 4
- 1 medium leek, cut in small rings
- a good handful of beansprouts, washed
- 1 large onion, chopped
- 1 large egg, beaten
- 2 teaspoons sambal ulek (*)
- soy sauce to taste
- trassi (*)
- vetsin (*)
- 2 cloves of garlic, peeled and minced
- fresh ginger, about 1 teaspoon finely chopped

Chop meat in a-little-smaller-than-bite-sized pieces.
Heat (sunflower)oil in heavy frying pan.
Put in ginger and garlic until the oil starts to smell nice.
Fry a small piece (1/2 teaspoon) of trassi, crush it into
small lumps before putting it in the hot oil.
Optionally, remove ginger, trassi and garlic after this stage.
Add meat and fry until done and brown.
Add onion and leek, fry for a few minutes.
Add sambal and fry.
Add egg, add portions of rice before egg sets.
The stuff should get sticky-ish.
Keep adding and frying parts of the rice until all rice
has been fried golden/brownish.
Keep stirring very well!
Bring to taste with some soy sauce and a little vetsin.

Add the beansprouts the last minute to prevent them from
getting cooked.
Optionally, stir in some finely chopped ham just before
serving.

Serve with a fried egg, sweet-and-sour veggies, chop suey
or other side dish of your choice.

Note that not all Nasi Goreng is brown; quite often we see
completely white nasi here which is just rice with some
veggies and ham added. Its taste will be softer.
Also, the meat can be left out if you prefer the meat in a
side dish.
As a student, i made the nasi always with minced pork, a lot
cheaper than chicken or fillet....experiment guys!
Try frying pieces of carrot, cauliflower, eggplant, broccoli
or whatever you like before adding the egg&rice!

(*)
sambal ulek is a paste made of hot peppers and a little oil
trassi is a paste made of prawns which are dried and fermented;
the smell is horrible, but the taste lovely after frying
vetsin is a flavour-enhancer, i forgot the chemical name; i'm
very allergic to it, so i never use it.

Greetings from The Netherlands!
Stephanie
"....want wij hebben helemaal geen hond"

~~~
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