Nasi Goreng

These are the translated instructions from the Conimex^® Mix for Nasi Goreng. Nasi Goreng is an Indonesian dish, but I'm sure the version we get over here has been westernised. The name translates to "fried rice". It's basically a big stir-fry with rice and spices.

Ingredients

• 400 grams rice, cooked and drained
• 400 grams unsalted pork, chopped in small, bite-sized pieces
• 100 grams (lean) bacon, finely sliced and chopped
• 1 medium onion
• 2 eggs
• 1 leek (substitute about 4-5 green onions if leek isn't available)
• 2 tablespoons oil
• 1 packet Mix for Nasi Goreng

Directions

Cook the rice as usual, or maybe a little shorter than normal as it will be heated again. Soak the Nasi mix in 100 ml. boiling water for at least 10 minutes. Fry the bacon in the oil. Add the pork and fry until brown. Add and fry the chopped onion. Add the soaked Nasi mix (the mix should have reached a pasty consistency by now). Add the eggs and mix well so that the eggs break up and fry. Add the leek and fry the mixture for at most 2 minutes. (We prefer to add the leek earlier.) Add the rice (directions say best if cooled off, but we just add it when it's done cooking) and fry/cook until the rice and the whole mixture is warmed through. It's good if the rice is lightly fried too.

Serve plain or with:

• Seroendeng, a mixture of ground coconut, peanuts, and spices.
• Ketjap, a sweet soy sauce.
• Deep fried onions slivers (the kind you can find with the chips and pretzels as a snack item).
• Sambal to taste.

Feel free to modify any of the ingredients. Some suggested alternatives are to add bell pepper and/or mushrooms to the mix, or to replace the bacon with ham or shrimp.

Copyright © 2001 by Niels Ferguson, last update 2001-08-18.

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