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Nasi Goreng

John and other Dutch immigrant families introduced me to this Indonesian rice classic.  It has become one of the Glenmount recipes people expect to get at buffets--partly because it is one of John’s favourites!

Cook until done, while preparing other ingredients:

2 cups parboiled rice
4 cups water
1 Tbsp. chicken bouillon powder

In frying pan, brown:

1 lb. spiced raw sausage meat (Italian, beerfast etc.) or lean ground beef if you don’t like it so spicy

In another large frying pan or wok, sauté:

2 Tbsp. vegetable oil (heat it first)
1 large onion
1 cup celery stalk and leaves (diced)
1 sweet pepper (green and/or red, diced)
1 large carrot (grated)

When the above vegetables are tender, add:

1/2 cup frozen peas
1/2 cup frozen or canned corn
1/2 cup sliced mushrooms (optional)
2 Tbsp. Magi Aroma (or Ketjap Manis or Soya sauce with honey)

Combine the meat and vegetables in a large mixing bowl.  Heat a bit of oil and sauté the rice for a few minutes (if your frying pan is not non-stick, it may stick, so keep turning the rice).  Add a dash of Ketjap to each batch of rice.  Then add rice to the other ingredients. 

Mix the following and add it to the rice mixture:

1 cup boiling water
1 pkg. Cominex Nasi Goreng seasoning mix

Taste and adjust the seasoning.  Put into oven and let flavours blend for at least half an hour.  Or you can cool it and refrigerate or freeze it and heat it up at a later date.  The traditional garnish is egg. 


2 eggs
2 Tbsp. milk

Pour into hot, buttered fry pan and let cook, then flip.  Cut into strips and arrange on center of Nasi casserole.  Add a few sprigs of parsley or snipped chives for colour.

If you don’t have the seasoning package for Nasi, you can mix your own using the following spices:

cumin, chilli powder, garlic powder, pepper,
coriander, tabasco, seasoned salt

These should be added to the vegetables as they are frying (the mix needs water because it contains dehydrated vegetables as well).  Adjust taste before putting in oven.

For an Indonesian meal, I might serve this with:

  • Sweet and Sour Chicken
  • Green Beans with Peanut Sauce (white sauce with peanut butter and ketjap manis)
  • Beef Satay (beef rouladin cut into thin strips, marinated in oil-onion-soysauce-honey, then woven onto skewers and grilled)
  • Kroepoek (shrimp or prawn chips, deep fried for a few seconds until they puff up but not until they turn brown)

For dessert:  Fresh pineapple, mango, and oranges

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