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.

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.

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

Looks good.

Ketjap Manis is a kind of sweet soy sauce, but other than that no. My mom always adds Maggi to her plate, which is kind of like soy sauce, but made with wheat instead of soy. I find it doesn't really need any additional salt so I usually don't add anything.

I've always struggled with that too. Another good tip is to make sure to rinse the rice several times before cooking (until the rinse water is clear) to get rid of some of the excess starch so it's not so sticky.

crustyo44 wrote: A great recipe!! Our family also added diced Red, Green and Yellow capsicum, whatever was available.The cabbage and capsicum were only cooked to the "still crispy stage" We also cooked with Sambal Oelek and had Sambal Badjak on the table to add to your plate. A fried egg ( sunny side up) sometimes was added to the top of the rice. There never were any left overs. Even in the Army we had on wednesday Indonesian Food. This was a long standing tradition and is still adhered to I believe.

Thanks Crusto44! Yes, we always have plenty of Sambal Oelek around for those (me!) that like it spicy. I'm not sure I've ever had Sambal Badiak, I'm going to have to see if I can find some and try it. It sounds delisheous.