Bambi Recipes

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BAMI GORENG



Bami Goreng image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon canola oil
2 teaspoons minced garlic (1 to 2 cloves)
2 teaspoons grated fresh ginger (a 1-inch knob)
2 teaspoons minced seeded jalapeno
1/4 cup packed light brown sugar
1/4 cup tamari
1/2 teaspoon five-spice powder
1 tablespoon canola oil
1 cup thinly sliced red onion (1/2 onion)
2 teaspoons minced garlic (1 to 2 cloves)
2 teaspoons grated fresh ginger (a 1-inch knob)
1 cup thinly sliced red bell pepper (1 bell pepper)
8 ounces pork tenderloin, sliced into 1/4-inch rounds and halved crosswise
Kosher salt
2 cups thinly sliced Napa cabbage
1 tablespoon sambal oelek
8 ounces thin spaghetti, cooked
Lime wedges, for juicing and serving
Roughly chopped cilantro leaves, for garnish

Steps:

  • For the ketjap sambal: Heat the canola oil in a small saucepot over medium heat. Stir in the garlic, ginger and jalapeno and sauté until fragrant but not yet browned, 2 to 3 minutes. Add the brown sugar, tamari, five-spice powder and 1/4 cup water. Bring the mixture to a simmer and cook until the sauce reduces and coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
  • For the bami goreng: Heat the canola oil in a 12-inch sauté pan over high heat. Add the red onion, garlic and ginger and cook until softened. Add the red pepper. Sprinkle the pork tenderloin with salt and add it to the pan; cook until browned on both sides, 3 to 4 minutes total. Add the cabbage, stir in the sambal oelek, and then deglaze the pan with 1/4 cup water. Cook 2 for 3 minutes, until the water is evaporated. Finally, add in the cooked spaghetti and half of the ketjap sambal.
  • Transfer the bami goreng to a large bowl and drizzle with the remaining ketjap. Add a squeeze of lime and garnish with cilantro. Serve with extra lime wedges on the side.

VENISON, AKA BAMBI, BALLS



Venison, aka Bambi, Balls image

A friend of ours is a hunter, and we created this ball after he brought us back the goods from a successful outing. It's based on a classic Cumberland sauce, and we've added a touch of chocolate and butter to add richness and the extra fat that the lean and gamy venison requires. Venison is typically paired with juniper berries, which we like to crush and mix in along with a splash of port wine. Serve with Mushroom Gravy (page 63) and Smashed Turnips with Fresh Horseradish (page 80).

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 10

2 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter
4 ounces bittersweet chocolate
2 pounds ground venison
1/2 cup port wine
4 juniper berries, finely crushed
1 garlic clove, minced
2 slices fresh white bread, finely diced (about 1 3/4 cups)
1/4 cup bread crumbs
2 large eggs

Steps:

  • Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the butter and chocolate in the top of a double boiler and melt over medium heat. Remove from the heat and allow the chocolate to cool so that it is just warm, but still in liquid form.
  • Combine the chocolate mixture with the ground venison, port wine, juniper berries, garlic, bread, bread crumbs, and eggs in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

BAMBI



Bambi image

Make and share this Bambi recipe from Food.com.

Provided by Alia55

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

30 ml vanilla vodka
30 ml vodka
20 ml sour apple liqueur
Sprite
Rose's lime juice

Steps:

  • Build over ice in a highball glass.
  • Fill up with Sprite and top with a splash of Roses Lime.

Nutrition Facts : Calories 130.7, Sodium 0.6

BAMI GORENG ( INDONESIAN STIR FRIED NOODLES )



Bami Goreng ( Indonesian Stir Fried Noodles ) image

There are as many recipes for Bami Goreng as there are people to make them. Bami Goreng is an Indonesian dish that's traditional to Holland. It seems like a lot of work but it really isn't - if I'm having company for dinner I slice, dice and prepare all my ingredients (including cooking the noodles) and place them in separate zip-lock bags in the refrigerator until I'm ready to use. This makes actual cooking time a snap! This is my version and I hope you enjoy it. You can spice it up if you like by adding more or less sambal.

Provided by - Carla -

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

350 g bami noodles (or other style Asian Noodle)
2 eggs, beaten
3 tablespoons oil
500 g chicken breasts, sliced into 1/2 inch pieces
2 garlic cloves, minced
2 teaspoons freshly ground coriander
1 teaspoon ground ginger
1/2 cup vegetable broth
1 onion, sliced into thin wedges
1 carrot, sliced thin
1 red pepper, sliced thin
1 leek, thinly sliced
175 g ham, cubed
150 g shrimp, uncooked
1 tablespoon sambal oelek (Indonesian Red Chili Paste)
4 -6 tablespoons ketjap manis (Indonesian Sweet Soya Sauce)
salt & freshly ground black pepper, to taste

Steps:

  • Cook noodles according to package directions; drain and set aside.
  • Heat a large wok or frying pan and spray with non-stick cooking spray.
  • Swirl in the beaten egg to make a thin omelet.
  • Remove from pan allow to cool; cut into thin strips and set aside.
  • In a large wok style pan heat oil.
  • Saute the chicken with garlic, coriander, ginger and broth until chicken is no longer pink (5 to 7 minutes).
  • Add sliced onion, carrot, red pepper, leek and ketjap manis; sauté 4 to 5 minutes.
  • Add cubed ham, uncooked shrimp, and sambal oelek; cook 3 to 4 minutes, or until shrimp turn pink.
  • Add sliced omelet and noodles; mix well and heat throughly before serving.
  • Serve with lychees and kroepoek, enjoy!

Nutrition Facts : Calories 822.3, Fat 31.3, SaturatedFat 7.7, Cholesterol 355.1, Sodium 896.2, Carbohydrate 72.6, Fiber 4.8, Sugar 5.9, Protein 60.4

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