Difference between revisions of "Bami Goreng"
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# Cook [[chinese egg noodles]] according to package directions; drain in a strainer and rinse with cool running water (to prevent further cooking or sticking); set aside. | # Cook [[chinese egg noodles]] according to package directions; drain in a strainer and rinse with cool running water (to prevent further cooking or sticking); set aside. | ||
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[[Category:Leek Recipes]] | [[Category:Leek Recipes]] | ||
Latest revision as of 07:07, 14 July 2012
Description
There are as many recipes for Bami Goreng as there are people to make them. This is an Indonesian dish that's traditional to Holland. This is my version and I hope you enjoy it.
File:Bami Goreng.jpg
Bami Goreng
Ingredients
- 200 g Chinese egg noodles
- 2 eggs, beaten
- 3 tablespoons oil
- 500 g chicken breasts, sliced into ½ inch pieces
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- ½ cup vegetable broth or chicken broth (I use shiitaki)
- 1 onion, sliced into thin wedges
- 1 carrot, sliced thin
- 1 leek, thinly sliced
- 175 g ham, cubed
- 50 g shrimp, cooked
- 1 tablespoon sambal oelek (Indonesian red chili paste)
- 4 tablespoons ketjap manis (Indonesian sweet soy sauce)
- salt, to taste
- fresh ground black pepper, to taste
Cooking Procedures
- Cook chinese egg noodles according to package directions; drain in a strainer and rinse with cool running water (to prevent further cooking or sticking); set aside.
- Heat a large frying pan and spray with non-stick cooking spray.
- Swirl in the beaten egg to make an omelet.
- Remove from pan and let cool.
- Cut omelet into thin strips; set aside.
- In a large wok style pan heat oil.
- Saute chicken with garlic, coriander, ginger and broth until chicken is no longer pink (5 to 7 minutes).
- Add sliced onion, carrot, leek and ketjap manis; sauté 4 to 5 minutes.
- Add cubed ham, cooked shrimp, and sambal oelek; cook 2 to 3 minutes.
- Add sliced omelet and Chinese egg noodles; mix well and heat thoroughly before serving.
