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Soak the boemboe nasi goreng in hot water.
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Dice and brown the onion, whilst boiling the noodles in another container.
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Add mince and diced bacon to cooked onions and brown.
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To soaked the boemboe nasi goreng add tomatoes, sambal oedang kering, sambal oelek and ketjak benteng manis; mix well.
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More spices can be added to taste.
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Drain the noodles.
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Add tomato paste and Chinese noodles to cooked mince.
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Mix together.
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Bring to even heat and serve.
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NOTES: * A tasty Indonesian dish The leftovers are great next day, hot or cold.
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* Editor's note: this recipe is unique in the history of alt.
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gourmand in that virtually none of the ingredients is available in an ordinary North American grocery store.
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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.)
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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.
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North Americans can read ground beef for mince beef and bacon for middle bacon.
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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.
