NASI GORENG

INGREDIENTS
4 tablespoons butter
3 cloves garlic
2 onions
1/2 lb cooked meat ( maybe leftover , like chicken ( no bones), pork, beef - cut up in very small cubes )
3 cabbage leaves
4 shallots
2 red peppers or 2 chilis
1 cup beansprouts
1 1/2 lbs rice, steamed or boiled
thin omelettes ( recipe given below)
2 tablespsoons soya sauce ( Ketjab Benteng manis, see Bahmi Goreng recipe above)
8 oz prawns, (shelled, deveined and fried briefly in butter and seasoned to taste with salt and pepper , garlic and ginger root)
1 small cucumber
Prawn crackers

WHAT TO DO
1) Melt butter and stir-fry crushed garlic and chopped onions for 1 minute
2) Add meat, and continue to stir-fry
3) Add very thinly sliced cabbage, shallots ( cut in 1 inch pieces), thinly sliced peppers or chilis and keep stirring
4) When well-mixed, add beansprouts, then rice and half the omelettes ( cut into small pieces) and the Ketjab Benteng ( soy sauce)
5) Add cooked prawns and mix well

You have to add more butter while frying if mixture is getting too dry
Place in a serving bowl and decorate with crossed strips of omelette, cucumber and prawn crackers ( deep fry prawn crackers until fully expanded).

THIN OMELETTES FOR GARNISHING
Beat 3 eggs lightly with 3 tablesps milk or the same amount of water. Season with salt and pepper to taste. Brush frying pan with butter. When hot, pour in enough egg mixture to make 1 very thin omelette. Tip pan sideways to thin out omelette. When cooked, roll omelette and slice into thin strips. Repeat until egg mixture is finished.