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BARMI-GORENG(M)          USENET Cookbook          BARMI-GORENG(M)

BEP'S BARMI GORENG

     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)
     4 oz      boemboe nasi goreng (dehydrated vegetables and
               spices)
     1/4 tsp   sambal oedang kering (pepper condiment)
     2 tsp     ketjap benteng manis (sweet soy sauce)
     1/4 tsp   sambal oelek, (hot pepper condiment)
     1 lb      peeled tomatoes
     1/2 lb    Chinese noodles
     1 lb      mince beef
     1/4 lb    middle bacon
     1 Tbsp    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