2 c Long grain rice

4 c Chicken stock or water

1 tb Cooking oil

1 md Onion; peeled and chopped

1 Celery stalk; chopped

2 Garlic cloves

peeled and chopped 1/2 ts Grated fresh ginger

1 tb Sambal oelek*

1 ts Java curry

1 tb Kecap manis**

2 Green peppers; chopped

1 c Shredded cabbage

6 lg Fresh shrimp (opt'l.)

peeled and deveined cut in quarters 1 c Diced, cooked chicken or

ham or pork or lamb Salt; to taste *Hot pepper sauce. **Sweet soy sauce. Cook rice in water or chicken stock for about 25 minutes, until slightly underdone. Refresh under water and pat dry. Can be done in advance, along with the vegetable chopping. In large saucepan or wok, heat oil and saute onion until soft, always stirring. Add celery, garlic, ginger, sambal, curry and kecap manis; saute 2 minutes. Add green pepper and cabbage; saute 3 minutes more. Add shrimp and chicken, ham, pork or lamb and saute 2 minutes. Add rice and continue to saute until light brown. Adjust seasoning. Enright writes: "Serve with a light beer or ginger tea to quench the inevitable thirst fired by sambals. Nasi goreng is often served at the rijsttafel (Dutch for rice table), a feast of spicy dishes, crisp salads and fresh peanut sauce." From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 58. ISBN 0 88862 788 2. Electronic format by Cathy Harned.