As you may have guessed, the Dutch people have an affinity for Indonesian foods, based partly on their vast involvement in the spice trade of the 17th century. There is a whole feast dedicated to showcasing Indonesian foods, called https://en.wikipedia.org/wiki/Rijsttafel - rijsttafel (rice table), that typically consists of 40 or more small side dishes accompanying several different variations of rice main dishes. Unfortunately that will have to be a subject for another time as I don't have the time to go into it more right now. However, nasi goreng is almost always included as one of those dishes.
Nasi Goreng simply means fried rice in both the Indonesian and Malay languages. I'm guessing this Nasi Goreng Speciaal is akin to England's Tiki Masala, a very popular dish in the particular country, but not exactly authentic to what you'd find in the native country. As typical, there are probably millions of recipes for this around the interwebs. This is the recipe my family has used for a very long time, and my go-to when making Nasi.
Ingredients 1 pound of chicken or pork, diced very small 1 package of https://amzn.to/3gdjtss - Nasi Goreng spices * 1 Tablespoon of canola oil 1 large onion, chopped very fine 2 Tablespoons grated fresh ginger 1 to 2 teaspoons of https://amzn.to/31xjDXM - Sambal Oelek * 1 teaspoons of minced garlic 1/4 to 1/2 cup of https://amzn.to/3dM39xl - Ketjap Manis * 2 or 3 eggs, slightly beaten 1 small head of green cabbage, sliced in very thin strips** 1/4 pound of bean sprouts (optional) 3 or 4 cups of cooked rice, cooked until dry and let cool***
* I've included links for some of the more "unusual" ingredients here so you can see what I use, however if you have a local Asian grocer I would suggest looking there before ordering online as it will be MUCH cheaper. ** I don't like as much cabbage, so I usually just use half a head. *** I usually make just slightly more than a cup of raw jasmine rice. Up to about a cup and a half would work fine.
Directions - Cook the rice in a rice cooker according to appliance directions. When done, place it on a large platter or cookie sheet and let it cool completely.
- Soak the Nasi Goreng spices in just a little boiled water for about 15 minutes, to rehydrate the vegetables.
- In a large wok on medium heat add the oil.
- When the oil is warm add the ginger, sambal oelek, garlic and onions to the wok. Saute for a few minutes before adding the soaked Nasi Goreng spices. Continue to cook, stirring constantly to prevent burning.
- Add the meat and increase the heat to medium-high. Cook 2 minutes until the meat is almost done.
- Make a small opening in the center of the wok and add the beaten eggs; stirring constantly until the eggs are set.
- Mix the eggs with the meat mixture.
- Add the cabbage (and bean sprouts if using), stir-frying them thoroughly. About 3 minutes.
- Add the ketjap manis, and mix well.
- Add the rice, a little at a time, stirring constantly, until all the rice is added.
- Continue stir-frying for a few minutes until everything is well heated.
- Season with salt to taste (I find it doesn't need any additional salt, ymmv)
Serve with additional sambal oelek on the side for those that like it really spicy.
Here's a picture from the batch I made this past weekend. On my finest china too 
------------- Mike http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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