Indonesian Bahmi Goreng Recipes

BAMI GORENG

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.

BAMI GORENG ( INDONESIAN STIR FRIED NOODLES )

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!

NASI GORENG (INDONESIAN FRIED RICE)

Steps:

• Heat oil in a large skillet or wok over high heat.
• Add chilli and garlic, stir for 10 seconds.
• Add onion, cook for 1 minute.
• Add chicken, cook until it mostly turns white, then add 1 tbsp kecap manis and cook for a further 1 minute or until chicken is mostly cooked through and a bit caramelised.
• Add rice, 2 tbsp kecap manis and shrimp paste, if using. Cook, stirring constantly, for 2 minutes until sauce reduces down and rice grains start to caramelise (key for flavour!).
• Serve, garnished with garnishes of choice (green onions, red chilli, fried shallots).

INDONESIAN BAHMI GORENG

Steps:

• Serving: Serve the prepared Bahmi Goreng on a large flat dish and garnish with the fried onions, strips of omelet and slices of lemon (I prefer slices of spice gerkins).
• Also serve with deep fried prawn crackers (optional) and a small jug of ketjap manis.
• In a wok using a little moderately hot peanut oil, fry two of the onions and garlic.
• When the onions become transparent, add the following: ginger, black pepper, cauliflower and celery.
• Stir-fry until vegetables are half-cooked.
• Now add the following: cabbage, leeks, bean sprouts, pork, ketjap manis, shrimp paste& salt.
• In a large pot of boiling water on high heat, immerse the egg noodles.
• Separate them with a fork as soon as they hit the water and boil for 3-4 minutes.
• NO LONGER as they will cook further when mixed with the vegetables.
• When the noodles are cooked, pour them into a colander and rinse with cold water.
• To prevent the noodles from becoming a solid mass, separate them again as you rinse.
• On a low heat, mix the noodles with the cooked vegetables and add the Sambal Oelek.
• Using a different pan, fry the remaining onions in hot oil until they are brown and crisp.
• Make an omelet using the 2 whisked eggs and cut into strips.