Risotto with pork and vegetables (Nasi horeng)
300 g rice
200 g of meat ham
90 g butter
300 g vegetables (carrots, peas, etc.)
150 g onions
1 tsp (5 g) curry
Rinsed and scalded rice is placed in boiling salted water and boil until soft, drain and leave to drain in a colander. Onion cut into rings, the meat into small cubes and fry until yellow half of the butter (about 15 minutes). Add the rest of the butter, half of rice, pepper, salt, curry, watered with soy sauce and stew on low heat until tender meat. Add vegetables and the remainder of the rice, mix well, the mixture was warmed and transferred to a large flat plate. Traditionally decorated with egg omelet, cut into strips, place pieces of tomatoes and served with lettuce, pickles and sterilized vegetables.