Nasi goreng Singapore

• 500 GRAM RICE, cooked and cooled down
• 2 STEMS CELERY, sliced
• 150 GRAM PRAWNS
• 1 LEEK, sliced
• 2 CLOVES OF GARLIC, chopped
• 2 ONIONS, chopped
• PIECE OF TRASSI
• 1 TSP SAMBAL
• 2 TBSP SOY SAUCE
• 3 EGGS

• 500 GRAM FLOUR
• 2 EGG YOLKS
• 1/2 TSP SALT
• 400 GRAM CARROTS, in small cubes
• 2 STEMS CELERY, in small cubes
• 200 GRAM PORK, in thin strips
• 2 CUPS BEEF STOCK

Stir fry the garlic, trassi and onion for three minutes in hot oil; add the leek and celery and stir fry three minutes more. Add the rice spoon by spoon whilst stirring; fry 3 minutes more when you have added all rice. In the mean time, whisk the eggs, bake an omelet and cut it in strips. Add the sambal, the prawns and soy sauce to the nasi and put the omelet strips on top.

Mix the flour with the egg yolks and salt and add a little water if needed. Make sheets of dough like you would make fresh pasta, using a rolling pin or pasta machine. Cut the dough in rectangular pieces (approximately 5X10 centimeters). Stir fry half of the carrots and the celery for 5 minutes; add the pork and stir fry 5 minutes more. Add a few tablespoons of water and simmer for 10 minutes. Add pepper and salt to taste. Put a small heap of this mixture on each dough rectangular, close it and glue the sides together with some water or egg white. Bring the beef stock to the boil with the remaining carrots and cook these maultaschen a few minutes (you may have to do it in turns). Put the maultaschen in a large bowl. Puree the soup and pour it over the maultasche.