Savor a Taste of Indonesia Tonight

Nasi Goreng and Pork Saté: They sound like exotic dishes from some far-off land. And they are. Nasi Goreng (literally, fried rice) and Pork Saté (similar to shish kebab) are from Indonesia, a country of islands in the Malay Archipelago.

The names may sound as if they would call for a lot of hard-to-find ingredients and take a great deal of time to prepare. But you’ll be happy to know that neither is true.

This simplified version of Nasi Goreng is really nothing more than cooked rice, seasoned and fried with small pieces of cooked meats. Saté is even simpler. It’s just small cubes of meat (or shellfish) threaded on skewers, marinated in a spicy sauce and then broiled in the oven or cooked over charcoal.

Once you have enjoyed their taste and ease of preparation, you may want to add Nasi Goreng and Pork Saté to your list of menu standbys.

Nasi Goreng

1 cup rice, uncooked

1 teaspoon salt

2 1/2 cups boiling water

1 tablespoon instant minced onion 1 tablespoon water

1/2 cup cooking oil

1 tablespoon curry powder

1 teaspoon ground coriander

dash ground red pepper

1 cup cooked, slivered chicken

3/4 pound shrimp, cooked, peeled, deveined and halved lengthwise

butter or margarine

3 eggs, lightly beaten

8 snow peas, steamed (optional)

Stir rice and salt into boiling water; cover and simmer until rice is tender, about 15 to 20 minutes. Set aside.

Meanwhile, in a small bowl, rehydrate minced onion and garlic in 1 tablespoon water for 10 minutes. Blend in oil, curry powder, coriander and red pepper. Add chicken and shrimp; set aside.

In a small skillet that has been lightly coated with butter or margarine, make very thin omelets using about 2 tablespoons of egg for each one until all mixture is used. Roll each omelet and cut into 1/4-inch wide slices; set aside.

Heat a large skillet until hot. Add chicken and shrimp mixture; sauté for 3 minutes. Remove 12 shrimp halves for garnish, if desired. Add the cooked rice; cook and stir constantly until mixture is hot and well blended, about 3 minutes.

Serve garnished with reserved sliced omelet and, if desired, with shrimp halves and snow peas.

Yield: 6 servings

Pork Saté

1 cup water

1 teaspoon fennel or caraway seed

1 tablespoon light brown sugar

1 teaspoon ground coriander

1 teaspoon garlic powder

1 teaspoon ground ginger

1/4 teaspoon ground black pepper

2 tablespoons soy sauce

1 tablespoon lemon juice

3/4 pound pork shoulder, cut in 3/4-inch cubes (about 36 pieces)

In a small saucepan, combine water with fennel or caraway seed. Bring to a boil. Reduce heat and simmer slowly, until liquid is reduced to 2 tablespoons, about 15 minutes.

Strain liquid into a small bowl. To liquid add brown sugar, coriander, garlic powder, ginger, pepper, soy sauce and lemon juice. Add pork and mix well; cover and refrigerate for 1 hour.

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