Recipe for "barmi-goreng"

NAME

     BARMI-GORENG - A tasty Indonesian dish
     This is a recipe that my mother, Bep, has perfected.  I have
     no  idea  where the recipe originated from but it is a great
     dish that she has perfected over the years.   The  leftovers
     are great next day, hot or cold.

INGREDIENTS (serves 4)

     50 g      boemboe nasi  goreng  (dehydrated  vegetables  and
               spices)
     1 ml      sambal oedang kering (pepper condiment)
     10 ml     ketjap benteng manis (sweet soy sauce)
     1 ml      sambal oelek, (hot pepper condiment)
     425 g     peeled tomatoes
     250 g     Chinese noodles
     500 g     mince beef
     100 g     middle bacon
     30 g      tomato paste
     1         medium onion

PROCEDURE

          (1)  Soak the boemboe nasi goreng in hot water.
          (2)  Dice and brown the onion, whilst boiling the  noo-
               dles in another container.
          (3)  Add mince and diced bacon to  cooked  onions,  and
               brown.
          (4)  To soaked the boemboe nasi  goreng  add  tomatoes,
               sambal oedang kering, sambal oelek and ketjak ben-
               teng manis; mix well.  More spices can be added to
               taste.
          (5)  Drain the noodles.
          (6)  Add tomato paste and  Chinese  noodles  to  cooked
               mince. Mix together.
          (7)  Bring to even heat and serve.

NOTES

     Editor's note: this recipe  is  unique  in  the  history  of
     alt.gourmand  in  that  virtually none of the ingredients is
     available in an ordinary North American grocery store.  How-
     ever, with a certain amount of difficulty I was able to find
     all of the  ingredients  in  specialty  food  stores  nearby
     (though  admittedly I live in a wonderland of ethnic grocery
     stores and specialty markets.) The recipe  is  so  delicious
     that  it's worth including even though most readers will not
     be able to find the ingredients to make it.  North Americans
     can  read  "ground  beef"  for  "mince beef" and "bacon" for
     "middle bacon".  You can make an interesting substitute  for
     this dish by using Mexican seasonings instead of Indonesian;
     the flavor will not be at all  authentic  but  some  of  the
     spirit is preserved.

RATING

     Difficulty: easy.  Time: 30 minutes.  Precision: approximate
     measurement OK

CONTRIBUTOR

     Michael Oudshoorn
     Department of Computer Science,
     The University of Adelaide,
     South Australia.
     ACSnet: mjo@uacomsci.ua.oz