Nasi goreng


No Javanese cookbook would be complete without a recipe for nasi goreng. Bp. Wakidi is very particular about nasi goreng—don't eat it without the lalap!

Bumbu:
1 large clove garlic
1 long red chili (cut in half length-wise, remove seeds)
4 small red chilis
½ tsp salt
1 mirih nut (optional, but recommended)

1 egg

1½ cups uncooked rice

Lalap:
2 tomatoes, sliced
2 carrots, cut into long pieces
½ cup raw cabbage, chopped into big pieces
½ cup raw, long beans (steamed slightly if you wish)
  1. Cook the rice.
  2. Crush the bumbu together in a lemper
  3. In a wok, scramble the egg in a little oil
  4. Add bumbu and stir.
  5. Add cooked rice and stir-fry for about 5 minutes.
  6. Serve with a plate of fresh lalap.
Serves 2–3

American note: I like to eat the lalap with some fresh herbs, such as Indonesian kemangi. Various kinds of basil (holy basil, and the like) are usually available year-round in Thai groceries, or use western basil or a mixture of basil and mint.