1 lb Tomatoes, peeled
1/2 lb Chinese noodles
1 lb Mince beef
1/4 lb Middle bacon
1 T Tomato paste
1 md Onion
2 t Ketjap benteng manis
-(sweet soy sauce) 1/4 t Sambal oelek
-(hot pepper condiment) 4 oz Boemboe nasi
-goreng (dehydrated -vegetables and spices) 1/4 t Sambal oedang kering
-(pepper condiment) Soak the boemboe nasi goreng in hot water. Dice and brown the onion, whilst boiling the noodles in another container. Add mince and diced bacon to cooked onions and brown. To soaked the boemboe nasi goreng add tomatoes, sambal oedang kering, sambal oelek and ketjak benteng manis; mix well. More spices can be added to taste. Drain the noodles. Add tomato paste and Chinese noodles to cooked mince. Mix together. Bring to even heat and serve. NOTES: * 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. Yield: serves 4. * 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. However, 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. : Difficulty: easy. : Time: 30 minutes. : Precision: approximate measurement OK : Michael Oudshoorn : Department of Computer Science, : The University of Adelaide, : South Australia. : ACSnet: mjo@uacomsci.ua.oz : Copyright (C) 1986 USENET Community Trust