Bahmi Goreng
This is the noodle equivalent of nasi goreng, or Indonesian fried rice. Like fried rice, it can accommodate whatever leftovers you have in the cupboard. So use this recipe as a guide. Dutch like to serve it with extra kejap manis and sambal on the side.
Yield: 4
Materials
- 2 tbsp olive oil
- leftover pork and or chicken
- 5 strips bacon
- 2 tsp sambal
- 1 tsp shrimp paste trassi
- 2 cloves garlic minced
- 1 tbsp sweet soya sauce
- 1 leek
- 1 onion
- 2 cups shredded cabbage
- 1 cup of bean sprouts
- 4 cups Chinese egg noodles prepared according to package directions
Instructions
- Put water in a large pot with plenty of water. When the water starts to boil add the Chinese noodles and cook according package. That should take about 8 minutes.
- In the skillet or wok add the olive oil and the cutup left over meat and the bacon. When the bacon is done. Add the minced onion, stir fry for a few minutes. Now it's time to add the leeks and the bean sprouts and stir fry again for a few minutes.
- Add the shredded cabbage, again stir fry for a few minutes. Then add the seasonings; the garlic, shrimp paste, sambal, and sweet soya sauce.
- Rinse the noodles with cold water and drain. Combine with the meat vegetable mixture. Serve with atjar tjampoer, a fried egg. If you like you can add sate sticks and kroepoek (shrimp crackers)