Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!europa.clark.net!news.maxwell.syr.edu!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: curmudgn@flash.net (Sam Waring) Newsgroups: rec.food.recipes Subject: Nasi Goreng Followup-To: poster Date: Sun, 2 Mar 1997 18:16:25 GMT Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: curmudgn@flash.net (Sam Waring) X-Mail2News-User: curmudgn@flash.net X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk X-Real-To: In-Reply-To: <5es3og$ane$1@mack.rt66.com> Lines: 52 In article <5es3og$ane$1@mack.rt66.com>, Muffie said this about that: > Please could any body out there who knows how to make an authentic Nasi Goreng, > respond by sharing the recipe? MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: NASI GORENG (Fried Rice) Categories: Vegetables, Indonesian Yield: 6 servings 4 c Rice; cooked 6 Egg 4 T Oil 2 md Onion; minced 1 Garlic clove; minced 1/2 c Pork; minced 1/2 c Shrimp, popcorn; cooked & -peeled 2 T Soy sauce 2 Chilies; sliced thin 1/2 c Smithfield ham 1/2 c Crab; cooked 1/4 c Celery; chopped 1/2 c Onion flakes, dried Cut ham in strips 1" long x 1/8" wide. Beat the eggs. Heat a skillet and grease it with a few drops of oil. Make 4 thin omelets from 4 of the eggs. Put aside to use as garnish. Add 2 T. oil to the skillet and make a thicker omelet from the other 2 eggs, and slice into 1/2" squares. Add 2 T. oil and fry onion and garlic for 2 minutes. Add the Pork and stir until Pork is done. Add shrimp, omelet squares, soy sauce, salt, pepper, and rice, then mix together over low heat for about 10 min. Heat one tablespoon oil in a heavy frying pan over medium high heat. Add 1/4 cup dried onion flakes and stir until brown and crisp. Garnish with sliced omelet, chilies, ham, crabmeat, celery, and onion flakes. MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.