THE PERFECT DUTCH INDONESIAN DINNER

  My wife’s family and Gary’s family are both Dutch, so we had some experience with the Dutch Indonesian cuisine we decided upon. My mother-in-law’s Nasi Goreng dish was the centrepiece for the evening. Here is the menu, a veritable rijstaffel, and the recipe for the Nasi Goreng. The other recipes are available on request (e-mail me):

APPETIZERS
Chicken Sate with Peanut Sauce
Spring Rolls – Shrimp & Vegetable
Coconut Shrimp with Orange Curry Sauce

MAINS
Nasi Goreng – Rice with Pork Tenderloin & Peanut Sauce
Orak Arik Jagung – Scrambled Corn with Assorted Vegetables
Oseng Oseng Sayuran – Assorted Vegetable Sate
Acar – Indonesian Cabbage Salad with Ginger

AFTERS
Dadar Gulung – Stuffed Sweet Crepe Roll
Godok Godek – Banana Fritters
Klepon – Sweet Coconut Rice Balls
Lapis Legit Spekkoek  – Spiced Fine Layer Cake

RECIPE FOR NASI GORENG
Cut up one pound or more pork tenderloin or chicken, a little smaller pieces than for stew. Put about 1/2 cup soya sauce over meat, let marinate for 3-4 hours or overnight in fridge. Put one package Conimex Boemboe dried nasi goreng vegetables (comes in a package) in pot, cover with water, place on low heat and let stand for 1/2 hour. Cut up 2 good size onions, fry for about 5-10 minutes.  Add Sambal Indonesian red pepper sauce (comes in a small bottle), about 1 tsp, or more if you like it hot. Cook 1 1/2 cups of rice. In a large frypan, stir-fry the meat until tender, add the fried vegetables, then the onions, and soya sauce to taste. Then add the cooked rice, stir fry together for a few minutes. Beat 2-3 eggs, cook and form into flat pancake shape. Cut into strips. Put nasi goreng on platter, lay egg strips on top. Keep warm. Deep fry kropoek (shrimp chips) and serve on the side. Add peanut sauce (Asian Home Gourmet makes a great packaged peanut sauce mix, or make your own). Serves six.