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Four
dining areas, serving traditional dishes from Java, Bali, Sumatra, and
Madura, are grouped around two stages where musicians and dancers from
Indonesia perform. Tables are decorated with garlands woven
by
the dancers.*
NASI
GORENG
Indonesian
Fried Rice**
3 eggs
1 tablespoon water
1/2 cup vegetable oil
3 cups thinly sliced onions
1 clove garlic, minced
1/2 pound pork, cut in matchlike strips
2 tablespoons soy sauce
4 cups cooked rice, chilled
1 & 1/2 teaspoons salt
1/4 teaspoon crushed dried red peppers
1 teaspoon ground coriander
1/4 pound crab meat
2 slices Smithfield ham, cut in matchlike strips
1 cucumber, peeled and thinly sliced
1 banana, sliced
1/2 cup coarsely chopped peanuts
Beat
the eggs and water, Heat 2 teaspoons oil in a 9-inch skillet; make 3
thin omelets of the eggs. Roll up 2, and cut in very narrow
strips; reserve. Cut the remaining omelet in squares; reserve.
Heat 3 tablespoons oil in a large skillet. Add 1 cup onions
and fry until browned and crisp. Reserve.
Heat
the remaining oil in the large skillet; sauté the garlic and remaining
onions 3 minutes. Add the pork; sauté 5 minutes or until no
pink
remains in the pork, stirring frequently. Mix in the shrimp, soy sauce,
salt, red peppers, coriander, and omelet squares. Cook over
low
heat 10 minutes, stirring almost constantly. Mix in the crab
meat; taste for seasoning.
Heap on a hot serving dish and
garnish with the ham, fried onions, and omelet strips.
Surround
with the cucumber, banana, and peanuts.
6 Servings.
*Pavilion/Restaurant Description
- New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.)
**Recipe - New York World's Fair 1964/1965
Official Souvenir Book (c.1964 Time Inc.) |
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