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Nasi Goreng

1 1/4 cups long grain rice
3 tablespoons vegetable oil
6 slices smoked bacon
1 1/2 cups lean pork or chicken, diced
1 medium onion, chopped
2 cloves garlic, crushed
1 leek, sliced into rings
1 medium carrot, shredded
2 cups cabbage, chopped
1 teaspoon Trassi oedang (shrimp paste)
1 tablespoon ketjap manis
1/4 teaspoon cumin
1/4 teaspoon curcumae
1/4 teaspoon coriander
1 teaspoon sambal oelek (optional)

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.

NOTES : Trassi is a shrimp paste found in Asian grocery stores.
Ketjap manis is a sweet soy sauce.


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