Best Bambi Recipes

Bami Goreng image

Provided by Valerie Bertinelli

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.

Bami Goreng ( Indonesian Stir Fried Noodles ) image

Provided by - Carla -

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

Bambi image

Provided by Alia55

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

Steps:

Nutrition Facts : Calories 130.7, Sodium 0.6

Venison, aka Bambi, Balls image

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.