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!
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)
1½ cups uncooked rice
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)
- Cook the rice.
- Crush the bumbu together in a lemper
- In a wok, scramble the egg in a little oil
- Add bumbu and stir.
- Add cooked rice and stir-fry for about 5 minutes.
- Serve with a plate of fresh lalap.
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