> From: "Mike Kilkeary" >
> I would like an authentic recipe for the Indonesian Nasi Goering. Thanks
....

Here is my recipe. I'll let other address the authenticity.... Note
that I have not cooked this recently, and I find some of my older
recipes seem salty to me now.... Feedback is welcome from folks who try
this!

Jean B's Nasi Goreng


(2-3 huge servings--prob more, but that is what I have written)

1 large onion, coarsely chopped
2 large cloves garlic, coarsely chopped
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp turmeric
1-2 tsps sambal oelek (less if you desire a less spicy dish)
1 tsp trasi (or blachan or kapi whatever kind of shrimp paste you have)
3/4 - 1 tsp salt (go lightly at first--depending on the ham, this may be
too salty)
1/4 tsp pepper

2 Tbsps oil
4 jumbo shrimp, diced (ca 1/2 c)
1 cup diced ham
ca 1 1/2 cup shredded cooked chicken
1 1/2-2 cup shredded cabbage
2 Tbsps lemon juice
1 Tbsp ketjap manis
1/4 cup coconut milk
2 cup cold cooked rice
omelet strips, optional garnish

Crush the first nine ingredients into a paste, using either a mortar and
pestle or a blender (or a food processor--I wrote this before they
existed); if you use a blender, you may wish to add the oil as a
lubricant. There may be a few hunks of onion left in spite of all
diligent efforts to get a homogenous mixture; don't worry about it.
Saute this in the oil in a very large frying pan (if you've not already
used it, in which case, just dump this all in), stirring occasionally,
for 2-3 minutes, or until the onion hunks look fairly well cooked. Add
the shrimp, ham, and chicken; fry, stirring frequently, until the shrimp
is almost cooked. Add the cabbage and stir-fry until the ingredients
are thoroughly combined. Add the lemon juice and the ketjap manis and
stir-fry for another 2 minutes. Stir in the coconut milk. Turn the
heat to medium high. Add the rice, about 1/2 cup at a time, mixing well
after each addition. At the end of this process, the liquid should be
completely absorbed. Serve immediately, garnished with omelet strips,
if desired.

--
Jean B.


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