INDONESIAN BAHMI GORENG
As a young teenager in the 50's, my mother used to send me & my younger brother to the Indonesian Quarters in Amsterdam to buy 2 buckets of steaming hot Bahmi Goreng. (A Saturday event). Through many experiments & using numerous suggestions from others, I have been making this one now for about 30 years. It takes a bit of preparing but it is worth the effort. Preparation and cooking times are approximates only.
Provided by Frank Bylard
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 610.9, Fat 10.4, SaturatedFat 3.1, Cholesterol 176.3, Sodium 311, Carbohydrate 101.5, Fiber 12.8, Sugar 17.8, Protein 34.2
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