1/4 cabbage or 2 leeks; 3 large onions;
4 garlic cloves; 1 cucumber; 300 gr. pork tenderloin; 100 gr. shrimp; 1 - 2 cups brown rice; 2 eggs; 1/2 package boemboe nasi goreng spices; trassi (shrimp paste); sambal oelek (hot pepper paste);
kroepoek (shrimp chips); 1/2 tsp. coriander; 1/2 tsp. cumin; salt; yogurt; cooking oil
Steam the rice in advance (1 volume rice to 2 1/2 water, 45 min).
Cook the pork and chop it (or vice versa)
Chop the 1/4 cabbage/leeks
Clean and slice the cucumber; add yogurt.
Chop the onion and garlic finely.
Fry them in the oil with a small amount of trassi and sambal oelek (or red peppers). Remove some onion for use as garnish and keep warm.
Stir in and fry the cabbage/leeks and nasi goreng spices.
Add the rice and chopped pork.
Stir in the cumin, coriander (and any other spices).
Warm the mixture, but do not let the rice get hard. It should stay light yellow.
Add the shrimps in the last 10 minutes.
Fry the kroepoek.
Fry a thin, plain omelette.
Garnish with the onion and strips of omelette.
Serve with cucumber and kroepoek on the side.
Since the Nasi Goreng is tastier the second time round, one can prepare most of it the day before. Then only the omelette and kroepoek need to be made up at the time of the meal.
|Back to Some Recipes||Last update: 2002-10-19|