Nasi Goreng

Tags: Meats & Fish

375 grams / 3 cups uncooked rice
1 package boemboe nasi goreng
325 grams / 12 oz. pork
100 grams / 4 oz. bacon
1 onion
4 eggs
1 leek
2 tbsp vegetable oil
sambal oelek
ketjap manis (sweet)
Boil the rice in six cups of water, preferably ahead of time, so the rice is cooled off when preparing the dish. Steep the boemboe (bumbu) mix for 15 minutes in one decilitre (˝ cup) boiling water. Cut the bacon into thin strips and dice or mince the pork. Finely chop the onion.  In a large frying pan or wok, heat the oil and fry the pork until the pieces are nicely browned. Add the bacon strips for the last few minutes. Take out the meat and bacon and sauté the onions. Add the steeped boemboe, mix well and mix in two eggs. Stir until the egg particles have set. Finely slice the leeks and add the rings to the frying vegetable mix for no longer that two minutes.  Add the cold rice and mix throughly to warm the nasi goreng. Add salt, sambal oelek (chopped chili paste) to taste. Fry the other eggs over easy in a separate pan. Arrange the nasi goreng on a plate. Add katjap manis to taste and put the eggs on top. Serve with atjar and kroepoek, and a beer. While boemboe, sambal, ketjap, atjar and kroepoek - usually of the Conimex brand - can be found in Dutch deli stores, they often also are carried as well by supermarkets and by stores specializing in Asian foods.