Al Hasa Cookbook - 1976

2 cups rice
4 tablespoon oil
3/4 pound lean pork (cubed)
2 onions ( chopped)
1 teaspoon sambal or hot pepper (crushed)
1 teaspoon powdered ginger
1 teaspoon salt
2 leeks (cut in rings)
1/2 cup baby shrimp (peeled)
1 tablespoon catsup or soy sauce
2 tablespoons celery tops (finely chopped)
2 eggs
2 tomatoes (sliced)
4 gherkins (sliced)

Cook the rice according to the package directions and set aside to cool. Heat oil in a heavy saucepan and brown meat quickly over high heat. Add onions, garlic, salt, pepper and spices and sauté for 5 minute. Add leeks and sauté another 2 minutes. Add, over high heat, stirring constantly. Add shrimp, catsup or soy sauce and celery greens and heat through.

In the meantime, make an omelet with the 2 eggs and cut into long strips. Serve the Nassi Goreng on a warm platter and garnish with the strips of omelet, sliced tomatoes and the gherkins.

Johanna Verhoeven, Abqaiq