Recipe - Nasi Goreng (Indonesian Fried Rice)

2 cup Longgrain rice
4 cup Chicken stock or water
1 tablespoon Cooking oil
1 md Onion; peeled and chopped
1 Celery stalk; chopped
2 Garlic cloves
peeled and chopped
One half teaspoon Grated fresh ginger
1 tablespoon Sambal oelek*
1 teaspoon Java curry
1 tablespoon Kecap manis**
2 Green peppers; chopped
1 cup Shredded cabbage
6 lg Fresh shrimp (opt'l.)
peeled and deveined
cut in quarters
1 cup Diced, cooked chicken or
ham or pork or lamb
Salt; to taste

*Hot pepper sauce.

**Sweet soy sauce.

Cook rice in water or chicken stock for about 25 minutes, until slightly
underdone. Refresh under water and pat dry. Can be done in advance, along
with the vegetable chopping.

In large saucepan or wok, heat oil and saute onion until soft, always
stirring. Add celery, garlic, ginger, sambal, curry and kecap manis; saute
2 minutes. Add green pepper and cabbage; saute 3 minutes more. Add shrimp
and chicken, ham, pork or lamb and saute 2 minutes. Add rice and continue
to saute until light brown. Adjust seasoning.

Enright writes: "Serve with a light beer or ginger tea to quench the
inevitable thirst fired by sambals. Nasi goreng is often served at the
rijsttafel (Dutch for rice table), a feast of spicy dishes, crisp salads
and fresh peanut sauce."

From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985. Pg. 58. ISBN 0888627882. Electronic
format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini