Indonesia celebrates its national day tomorrow, August 17, marking the 57th anniversary of its independence.

Indonesia consists of some 13,000 islands which stretch from west to east along the equator, from the island of Sumatra, directly south of Thailand, to Irian Jaya, just north of Australia. These islands support the fourth-most populous nation in the world, a population that is 90 per cent Muslim, with hundreds of tribes, subcultures, and languages - and many long and varied histories.

Indonesian cuisine reflects its complex cultural history. Cooking varies greatly by region and combines many different influences. However, most Indonesian food shares the nearly universal culinary trinity of fish, coconut and chili.

Among the great delights of Indonesian cuisine which has become well-known internationally is Nasi Goreng.

There are about as many different ways of preparing Nasi Goreng in Bali as there are cooks.

The only constant ingredient is rice; everything else is determined by the cook's taste or the availability of ingredients. Noodles, introduced by the Chinese, have become a favourite in Bali as well as elsewhere in Indonesia.



Ingredients:

2 cups rice
2 eggs, beaten
1/2 cup cooking oil
2 cloves garlic, crushed
2 onions, thinly sliced
1 green pepper, chopped
2 chillies, chopped
200g pork luncheon meat, diced
250g chicken breast, diced
250g prawns, shelled
1 cup bean sprouts
1 tablespoon soy sauce

Method:

Bring 6 cups of water to boil in a heavy bottomed saucepan.
Slowly add 2 cups of rice and salt to taste.
Bring to boil again, stir once and cover with tight-fitting lid.
Lower heat and simmer for 25-30 minutes or until rice is tender and all water is absorbed. Remove from heat, take lid off and allow to cool.
Fork lightly to allow steam to escape for about 5 minutes. Allow to stand in refrigerator overnight.
Heat one tablespoon of oil in a large saucepan, add eggs and cook without stirring until set and golden. Remove eggs and dice them. Heat remainder of oil in pan, fry garlic, onions, pepper and chillies.
Add pork and chicken and stir-fry for 10 minutes.
Add prawns, bean sprouts and rice and toss continuously until heated. Season to taste with soy sauce.
Add chopped egg to rice just prior to serving.
Spoon rice onto dish and garnish as desired.