Nasi Goreng

Ingredients

• 3 eggs
• salt and pepper
• oil for frying
• 250 g (8 oz.) raw prawns
• 500 g (1 lb.) pork or lean beef steak
• 2 medium onions
• 2 cloves garlic
• 1/2 teaspoon dried shrimp paste (trasi)
• 4 cups cold cooked rice
• 6 spring onions, thinly sliced
• 2 tablespoons light soy sauce
• 1 green cucumber, thinly sliced

Directions

Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelette with half the beaten eggs. Turn out on a plate to cool. (Do not fold omelette.) Repeat process with remaining eggs. When cool, put one omelette on top of the other, roll up and cut into thin strips.
Shell and devein prawns, cut beef or pork into fine strips. Chop onions roughly and put in a blender container with garlic and trasi. Cover and blend to a paste. (If blender is not available, finely chop onions and crush garlic. Dissolve trasi in a little hot water. Combine these three ingredients.) Heat 3 tablespoons of oil in a large frying pan or wok and fry the blended ingredients until cooked. Add prawns and meat to pan and fry, stirring constantly, until they are cooked. Add 2 tablespoons more oil and when hot stir in the rice and spring onions, tossing and mixing until very hot. Sprinkle with soy sauce and mix evenly.

Submitted 6/13/05.
Source: The Complete Asian Cookbook
Submitted By: Joy Bowers
ebowers@matnet.com
Nasi Goreng