INGREDIENTS

INSTRUCTIONS

Boil the rice according to the instructions on the package. Make sure that
the rice is fluffy.
In a wok, or large skillet, heat the vegetable oil and fry the bacon and
meat until they are done. Then, add the onion and garlic. Turn the heat to
medium and simmer for about 5 minutes.
Meanwhile, in a separate large saucepan, bring the carrot and cabbage to a
boil in about 4 cups of water. Boil for 3 minutes and then drain.
Add the leek and trassi to the meat mixture and simmer for 3 minutes. Then,
add the cooked cabbage and carrot mixture. Keep the entire mixture on low
heat and stir in the beaten eggs until they are well incorporated. Add the
ketjap manis and the spices. Stir well and add the fluffy white rice. Mix
well and serve warm.
Serving Ideas : May serve with sate (peanut sauce) on the side.
NOTES : Trassi is a shrimp paste found in Asian grocery stores.  If you do
not have any, you can either use peeled shrimp mixed in with the other
meat, or leave it out all together.  Ketjap manis is a sweet soy sauce. Use
regular soy sauce if you can't find this type, but you are missing
something wonderful!   We don't use the cabbage in our nasi.   Instead of
the spices listed above, we usually just buy a Nasi goreng spice mixture at
a Dutch store, or Chinese market.  It is easy, and very good.   I don't
know what curcumae IS, so I guess we don't put it in our nasi!
Recipe by: Let's Go Dutch Again
Posted to MC-Recipe Digest by Carol Hussey <chussey@synapse.net> on Mar 04,
1998

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