Bami Goreng Indonesian Version Of Lo Mein Recipes

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!

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.

Steps:

• Prepare the noodles according to the package directions; drain and set aside.
• In a wok or large skillet, heat the oil and add the onion, garlic, and ginger; stir fry until the onion is limp.
• Stir in the leeks or scallions, snow peas, and bean sprouts, and cook until tender-crisp.
• Then stir in the noodles, kecap manis, and sambal or cayenne.
• Add the eggs or tofu.
• Mix throughly until heated through (about 5 minutes).
• Serve hot.

Steps:

• Cook the noodles according to the directions on the pack.
• Cut the onions and garlic into fine pieces.
• Make little balls of the minced pork and fry this together with the sausages in a wok or wide frying pan.
• Then add the cooked noodles and stir-fry.
• Now add all the vegetables, soy sauce, shrimp, ham, and spices, add salt and pepper to taste ans stir-fry till it is thoroughly hot.
• Serve on a plate.
• Add soy sauce, Sambal Oelek, or Sambal Manis to taste.
• Sambal Manis (dark hot condiment) is used more with these two than the soy based pork ones.

Steps:

• Prepare noodles as per instruction on the packet, then drain and set aside.
• Heat wok and add the oil.
• Stir-fry the onion and garlic for a couple of minutes, then add dried shrimp paste and sambal oelek and saute a further minute, or until fragrant.
• Add vegetables and toss quickly until cooked but still crunchy.
• Finally added prepared noodles with fish sauce, kecap manis and tomato sauce.
• Stir through until well flavored and heated through.
• Add chicken stock to moisten further if necessary.
• Serve garnished with peanuts and cilantro, and offer wedges of lime.